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Jack ‘o’ lanterns cake pops
Jack ‘o’ lanterns cake pops
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Indulge in festive cake pops for Halloween!
Ingredients:
  • 583g packet chocolate fudge cake mix
  • 60ml frosting
  • 375g white chocolate melts
  • Orange food colouring gel
Instructions:
  • Preheat the oven to 180C. Grease and line a 20cm round cake pan with baking paper on the base.
  • Prepare the chocolate cake batter according to the packet instructions. Pour it into the prepared pan and bake for 40-45 minutes or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Crumble the cake into small pieces in a food processor until fine crumbs form. Transfer to a bowl and mix in the chocolate frosting until combined.
  • Cover an oven tray with baking paper. Shape tablespoon-sized amounts of mixture into balls and gently press them into a pumpkin shape with your fingers. Arrange them on the tray. Repeat with the rest of the chocolate cake mixture. Cover loosely with plastic wrap and refrigerate for 1 hour until firm.
  • Melt the white chocolate in a heatproof bowl over simmering water, stirring with a metal spoon until smooth. Mix in the orange food coloring until well combined.
  • Dip 1 lollypop stick in chocolate and insert it into the bottom of a cake ball. Place on the tray and repeat with the rest of the cake balls.
  • Coat each cake ball in melted chocolate by dipping and tapping off excess. Place on polystyrene to set upright. Repeat with remaining cake balls. Let them sit for 15 minutes to set.
  • Enhance each pumpkin by creating a spooky jack ‘o’ lantern face using a black edible pen. Serve the pumpkins by placing them upright on their base.

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