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How to Carve a Pumpkin

How to Make Halloween Cake Pops

If the thought of spiders makes you want to run for the hills, then these Halloween spider cake pops may not be your cup of tea… but no-one can deny just how adorable they are! Cake pops are a very popular party time treat, allowing you to have you cake and eat it – in a couple of bites! If you’re throwing a Halloween extravaganza and fancy serving up something creepy, these will be perfect.

Cake Ingredients:

  • 150g of Unrefined Caster Sugar
  • 1 tsp of Vanilla Extract
  • 2 Eggs (at room temperature)
  • 120g of Softened Unsalted Butter
  • 4 tbsp of Milk
  • 180g of Self-Raising Flour
  • 200g of Plain Chocolate (for dipping)

Vanilla Frosting Ingredients:

  • 1 tsp of Vanilla Extract
  • 40g of Softened Cream Cheese
  • 200g of Sifted Icing Sugar
  • 80g of Softened Unsalted Butter

Equipment:

  • 25cm Round Cake Tin or 20cm Square Cake Tin
  • Electric Hand Whisk or Wooden Spoon
  • Cooling Rack
  • Tablespoon
  • Clingfilm
  • Vegetable Oil
  • Lollipop Sticks
  • Black Sugar Crystals or Black Sprinkles
  • Liquorice Laces
  • Silver Pearls or Candy Eyeballs
  • Mixing Bowls
  • Greaseproof Paper
  • Baking Tray
  • Cake Pop Stand
Baking

METHOD: Super Cute Spider Cake Pops

  1. Preheat your oven to 180°C (160°C fan or gas mark 4) and prepare your cake tin by lightly greasing it, and then dusting it with flour over the base and around the sides.
  2. With an electric hand whisk or a wooden spoon, cream together the butter and sugar for about 5 minutes, until you have a very fluffy mixture that’s pale in colour. Then, mix in the vanilla extract.
  3. Crack your eggs one at a time into the mixture, mixing well between each. Add in half of the flour and half the milk until combined, then repeat until everything is mixed in.
  4. Pour your cake batter into the prepared cake tin and bake for between 35 and 45 minutes, or until your cake passes the toothpick test. Check this by inserting a toothpick into the centre and seeing if it comes out clean. Transfer your cake to a cooling rack to cool completely.
  5. Now make your frosting. Cream together the softened butter and cream cheese, before gradually adding in the icing sugar. Continue to cream together until light and fluffy, then add in the vanilla extract and mix. Leave your frosting to chill in the fridge for 30 minutes.
  6. Retrieve your cooled cake and crumble it completely with your hands into a large mixing bowl, until the cake resembles fine crumbs. Alternatively, use a food processor to do this.
  7. Once you have a bowl full of crumbs, take a heaped tablespoon of chilled frosting and mix it into the crumbs. Continue adding frosting and mixing until you have a fudge-like texture. At this point, you should be able to squeeze the mixture in your hand and have a pliable mixture. You may need to add more frosting if the mixture crumbles, but don’t add too much or it’ll be too soggy and it won’t stay on the lollipop stick.
  8. Wrap the mixture in clingfilm and chill it in the fridge for at least an hour, until the mixture is firm but still pliable.
  9. Break off small pieces of the mixture and roll to resemble ping pong balls. Place each ball onto a baking tray lined with greaseproof paper and place back in the fridge for between 15 and 20 minutes, until firm.
  10. Meanwhile, prepare your chocolate. Melt the chocolate in a heatproof bowl over a pan of boiling water, until it has a smooth and silky in consistency.
  11. Take your cake out of the fridge and place it on a flat surface. Dip one lollipop stick at a time into the melted chocolate, about 2cm deep, then immediately push the stick into the top of the cake ball – halfway in. Leave to set for about 2 minutes.
  12. Now, dip the whole cake ball into the melted chocolate – make sure the entire cake is covered. Gently tap the cake pop over the bowl to remove any excess, achieving a smooth finish. Place your black sugar crystals or sprinkles onto a plate and roll each chocolate-coated cake pop over the sprinkles, ensuring each one is evenly coated. Then, set aside on a baking tray lined with greaseproof paper while you prepare the spider legs.
  13. Cut 4 strips from one liquorice lace at a time – ensure you have 8 legs for each spider cake pop. Next, make four indentations on each side of the cake pop, and then insert the legs. You could always dip the end of each leg into chocolate to help them stick.
  14. Finally, stick two silver edible balls onto each spider, and voila! These not-so hairy and scary fellows are ready to be displayed and enjoyed at your party!
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