vickys spooky halloween cake pops

Ingredients vickys spooky halloween cake pops

1 pre-made single layer 8" cake of your choice
4 tbsp frosting of your choice
300 grams white chocolate
16 round sweets such as smarties skittles or m&ms
red & black writing icing / edible ink
16 cake pop sticks
1 block styrofoam or similar to hold the pops

how to make vickys spooky halloween cake pops

Crumble the cake well into a bowl

Add the frosting and mix in

The mixture should be holding together but not too moist, get your hands in and work it well

Divide the mixture into 16 and roll into balls. Place on a plate

Melt a few squares of the chocolate and dip the tip of a cake pop stick in

Push the stick into a cake ball halfway in. Repeat for all

Let set in the freezer for 20 minutes

Melt the rest of the chocolate and get a foam block or a sturdy box with small holes poked in, enough for all your cake pops to sit in

Twirl each pop in the melted chocolate and gently spin to get rid of the excess. Heat the chocolate now & again to keep it runny enough to coat

Place in the box or block to set. They won't take long

Dab each sweet into the melted choc and stick to each cake pop to make an iris. You could also use ready roll fondant for this

Use black icing or edible pen to make the pupil of the eye and red to draw on the veiny lines

Any pops that don't come out smooth because the chocolate has cooled a little too much can be made into mummies instead by adding 2 dark chocolate chips for eyes. The untidy chocolate coating can be passed off as bandages!

I used a gluten free vegan coconut cake from my recipes, chocolate frosting made with sunflower spread, cocoa powder and icing sugar, Moo-Free brand choc chips and Whizzers brand chocolate beans, to make gluten, dairy, egg, soy & nut free pops

You can use a fork instead of pop sticks for a bigger gruesome factor