[dropcap type=”3″]T[/dropcap]rick or treat? The question you will soon hear plenty of times. Children are often difficult to satisfy but these lovely (and simple) Halloween Cake Pops will surely guarantee to impress even the most demanding little ones.
Super easy Chocolate cake for Cake pops
- 1 cup self-raising flour
- 1/3 cup cocoa powder
- 1 cup sugar
- 1/3 cup butter (or margarine)
- ½ cup milk
- 2 free range eggs
- ½ tsp baking powder
- 1 tsp vanilla extract
- 200gr plain (dark) chocolate
- 200ml double cream
For the decoration
- White chocolate
- Mini M&Ms or mini chocolate chips
- Lollypop sticks
Before you start preparing your mixture, pre-heat oven at 180oC and grease and flour a 24cm cake tin. Then, put all ingredients into a large mixing bowl and mix them until you get a smooth, well-combined mixture (approximately 5 minutes are enough). Pour into the greased cake tin and bake for 35-40 minutes or until cake springs back when lightly touched in the centre. When baked, take it out from the cake tin and let it cool.
Put the chocolate and the double cream into a saucepan under low heat until chocolate melts. Take the saucepan off the heat and continue to whisk for a few minutes until you get a smooth and shiny frosting. Let it cool down.
Once the chocolate and the chocolate frosting are cold, you take the chocolate and you cramble it into large bowl. Pour the chocolate frosting over your crumbs and stir until you get a workable combined chocolate mixture. Be careful: you do not want the mixture to become too watery because you will not be able to make little cake balls. If you think your mixture is a bit soft, put it in the refrigerator for 20 minutes and then you can start working with it.
Take your cake pops mix and roll it into small balls. Place them in the fridge for 5 minutes to firm. Slowly melt the white chocolate either on a microwave (careful not to boil the chocolate, it needs to be done slowly!) or on a saucepan. Let it cool down for a while and then dip one lollipop stick into it. Insert that part of the stick into one cake ball to create a seal. Place into a grease-proof paper and into the fridge for 5 minutes for the chocolate seal to set.
When the seal is set, dip your cake pop slowly into the melted chocolate making sure that the chocolate covers the cake ball completely. Gently tap off any excess chocolate and stick your cake pop onto a Styrofoam block or a box with small holes poked in it to let the chocolate set a little. You just need a place to stick the cake pops so they can dry standing upright.
Before the chocolate sets completely, attach your mini M&Ms or chocolate chips as “eyes” on your cake pops. Careful: do not let the chocolate set completely because the “eyes” will not stick. After the “eyes” are in place let them set completely. Your “Mummies” are almost ready. Drizzle the remaining melted chocolate across the cake pops to make the Mummy bandages and your “Mummy” chocolate Cake Pops are ready!
- Making a chocolate seal into your stick prevents the cake pops from falling off.
- To ensure your cake pop is fully covered in chocolate tilt it from left to right gently instead of swirling it. Swirling can also make the cake pop fall off the stick.
- If you are going to use M&Ms for the Mummy’s eyes do not put the Cake Pops in the fridge because they will discolor.
- Try not to decorate all cake pops at once. Prepare them in groups of 5-8 while keeping the rest in the fridge. Continue with the rest of the cake balls and every time you make one put it in the fridge for the chocolate to set.