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Halloween cake pops

  • 13servings
  • 227calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 415g chocolate fudge brownie mix (we used Betty Crocker Chocolate Brownie Mix)

  2. 200g bar milk chocolate, broken into squares and melted

  3. 1 tablespoon olive oil

  4. White chocolate fudge writing icing (we used Queens, £3 1/59 for 50g, from Ocado)

  5. Black writing icing 7 x 11in (18 x 28cm) greased and lined tin

  6. 13 wooden lolly sticks

  7. Polystyrene or covered, dry floral foam block

Instructions Jump to Ingredients ↑

  1. Set the oven to 180°C/350°F/Gas Mark 4. Make up the cake and bake according to packet instructions. Cool completely. Chill for a couple of hours.

  2. Divide the chocolate brownies into 13 and shape into small balls with your hands and put on to a baking tray.

  3. Dip a lolly stick into the melted chocolate, then place into the cake ball. Freeze for 15 mins to firm up.

  4. Pour the melted chocolate into a small cup and dip each cake pop into the melted chocolate to entirely cover the ball. Press the lolly sticks into polystyrene or covered floral foam block. Leave to set.

  5. Pipe on concentric circles of the white fudge icing, then drag through the lines to create a spider-web effect. Use the black writing icing to pipe on a little spider on top of each one.

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