Halloween cake pops

Line a baking sheet with baking parchment. Place the chocolate in a heatproof bowl and set over a saucepan of simmering water, stirring occasionally until melted – take your time and make sure the water doesn’t touch the bottom of the bowl.

Add the cake crumbs to the melted chocolate and stir until well mixed. Use your hands to roll the mixture into balls each about as large as a golf ball. Insert a lollipop stick into each ball, place on the lined baking sheet and put in the fridge for about 30 minutes to firm up.

For the decoration: Dust a clean surface with icing sugar. Knead the fondant icing with your fingers to make it pliable, then roll it out carefully on the dusted surface to 5mm thick.

Use a large cookie cutter to cut rounds of fondant icing and keep rolling out the excess icing until you have 12 circles. Roll each one out further so that each circle is 3mm thick.

Place the chocolate in a heatproof bowl and set over a pan of simmering water, stirring occasionally just until melted.

For the decoration: Remove the cake pops from the fridge. Hold each one over the bowl of melted chocolate and spoon over the mixture, turning the cake pop until the chocolate coating stops dripping and starts to set. Cover with a disc of icing and stand in a polystyrene block, in a sturdy glass or thread through the hole in a colander and leave to set. Repeat until all 12 cake pops are decorated, then leave somewhere cool but not in the fridge to set.

Stick sugar eyes onto each ghost pop using a little water, or dot black icing onto the fondant icing to create the eyes.