Friday, 1 November 2013

Halloween pumpkin cake pops

Cake pops don't only look great but they are so delicious too.  Perfect for halloween, as you can make them into any shapes you like.


For the cake pops:

  • 200g dry chocolate cake 
  • 40g nutella spread
  • 60g mascarpone cheese
For decorating:
  • 150g white chocolate
  • 1 tbsp oil
  • orange or red food colouring
  • chocolate pen or melted dark chocolate
  • 15 lollipop sticks

Crumble the cake into a bowl, mix in nutella and mascarpone until smooth and place in the freezer for about 15 minutes.

Roll into 15 equally sized balls and place on a plate lined with baking paper.  Place in a freezer for 15 minutes to firm up. 

Meanwhile melt white chocolate over a bain marie (you can read HERE how to do that) then add the oil and food colouring.

Dip the lollipop sticks in melted chocolate and insert into the cake balls (half way through), place up side down on the baking paper and pop back in the freezer for further 15 minutes.

When the cake pops are chilled, dip each one in melted chocolate and place on a paper or a cooling rack to set.  You can place them in the freezer again to speed up the process.  

When the chocolate is set, you can dip them in the rest of the chocolate, if needed.  

Paint smiley faces and eyes with chocolate pen or melted dark chocolate.


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