Baking

Halloween little devils

Hallowee LITTLE DEVILS
14 Item
50M

Ingredients

Method

1.Using a fork, combine cake crumbs and frosting in a medium bowl. Shape level tablespoons of the mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Stir white chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl); tint chocolate red. Pour into a heatproof jug.
3.Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place in the freezer for about 5 minutes to set.
4.Stand cake pops upright in a styrofoam block. Attach 2 choc chips to each pop with a little of the melted chocolate, to make horns. Stand upright until set.
5.Re-melt red chocolate as necessary. Dip one cake pop into the chocolate, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Stand upright in styrofoam. Before chocolate completely sets, attach an M&M-half for a nose. Repeat with remaining cake pops, chocolate and M&Ms.
6.Use black gel to draw eyebrows, eyes and grins onto pops. Stand upright until set.

Decorate cake pops on the day of serving.

Note

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