These friendly ghosts will make little people smile rather than scream at your Halloween party! They’re yummy and easy to make too!
475 g white chocolate broken into small pieces (175g for the cake mix, 300g to decorate)
350 g pre made plain sponge (I used small madeira cakes)
350 g fondant icing
black writing icing tube/ pen
- Break the sponge into crumbs using a food processor or involve your children by asking them to do it with their hands!
- Boil water in a pan, then turn down the temperature so it is simmering rather than boiling. Place 175g of the chocolate pieces into a bowl and melt over the saucepan, stirring to ensure it doesn’t burn.
- Remove from heat and add the cake crumbs to the melted chocolate. Mix well.
- Use your hands to create small balls of ‘cake’. Insert a lolly stick into each ball and put on a lined baking tray. Place in the fridge to firm up for at least 30 mins
Once you are ready to decorate the cake pops;
- Roll out the fondant icing until it is about 5mm thick. Use a round pastry cutter to cut out the icing, then roll over each disk again, so it is slightly thinner.
- Melt the rest of the white chocolate (as above).
- Dip one cake pop at a time into the chocolate until it is well covered. Remove and place a fondant disk on top. Carefully squeeze down to create a ‘ghost’ shape
- Place the cake pops in a tall glass, or in a polystyrene block and allow the chocolate to set.
- Once all the cake pop ghosts have been completed, draw on eyes and a mouth using a black icing pen.
Voila! Cute, ghoolie ghosty yumminess ready for Halloween!!
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