Here’s a yummy treat for Halloween. The kids would not only love these Halloween Ghost Cake Pops for their look but for the taste as well. Trick-or-Treaters will surely come back because of this delectable treat. They are also great for Halloween Parties!
This cake recipe is what I use in most of my cake pops because it is moist and easy to work with. I use a very moist base to make the cake pops bind together properly.
Halloween Ghost Cake Pops
1 cup Sugar (50% Brown, 50% White)
A pinch of Salt
⅓ cup Unsalted Butter
2 pieces Whole Eggs
⅓ teaspoon Vanilla Extract
¾ cup All Purpose Flour
¼ cup Cocoa Powder
½ cup Fresh Milk
Dark chocolate, chopped into small pieces
Black food color
For the cake, cream the butter, sugar and salt. This may take some time but is very important to make the cake moist. Cream the ingredients until they are properly combined and the mixture is soft and smooth. While creaming the mixture, combine the eggs and vanilla and set aside. Combine the flour and cocoa powder and set aside as well. When the first mixture is ready, add the egg mixture gradually. Mix until the eggs are properly combined. After which, you may now add the dry ingredients, make sure that the speed of your mixer is low, or you might end up with a great mess. When all the ingredients are mixed well, add the milk little by little. Transfer to a greased and lined cake pan (the size will not matter, because we will be mashing the cake later on). Bake at 350⁰F for 20 to 25 minutes or until an inserted toothpick at the center comes out clean. Cool.
While the cake is baking, let’s prepare our binder. Binder, as its name suggests, is something that will bind our cake together. You may use any icing, fudge or jam. For this recipe we will be using Chocolate Ganache, I use this because of its flavor. It goes perfectly with the cake recipe used here. To make it, we will need equal parts of chocolate and cream. First let the cream boil then whisk in the chocolate. Make sure that you mix it until it thickens. Set aside to cool.
When your cake and ganache are cooled down, we can start assembling your cake pops. In a large bowl, mash the cake into small pieces; I know it hurts to mash a cake but we really have to do this. Then add a reasonable amount of chocolate ganache. Mix the ingredients well; see to it that the cake and ganache are combined. Form the mixture into balls and insert plastic sticks. Refrigerate to make it set.
To decorate, roll out white fondant and cut 4” in diameter rounds. Drape it on top of your cake pops. Make eyes and mouth using black colored fondant. Stick them to your pops using vanilla extract.
Note: If you don’t have the time to make a cake base, you can use marshmallows instead. Just make sure that the fondant you will use is thinner.