Pumpkin Halloween Vanilla Cake Pops
Cakes Biscuits & Sweet Treats
- Makes 20 Portions
- Preparation 60 minutes
- 25 minutes cooking time
- 180 C°, 350 F°, Gas Mark 4
For the Sponge
- 115g Unsalted butter (softened)
- 115g Billington’s Unrefined Golden Caster Sugar
- 2 Free range medium egg(s)
- 140g Self-raising white flour
- 1/2 tsp Baking powder
For the Buttercream
- 200g Silver Spoon Icing Sugar
- 85g Unsalted butter (softened)
- 1 tbsp Milk (semi-skimmed)
- 1 tsp Nielsen-Massey Vanilla Extract
For the Decoration
- 200g Orange candy melts
- 1 tube Writing icing (black)
Step 1:Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an 8” cake tin.
Step 2:Mix together all of the sponge ingredients until smooth.
Mix together all of the sponge ingredient…
Step 3:Pour into the tin and bake for 20-25 minutes or until golden brown and cooked throughout.
Step 4:Leave to cool on a wire rack. This sponge can be made days in advance as stale crumbs work well for cake pops.
Step 5:To make the buttercream, beat together the icing sugar, butter, milk and vanilla extract until smooth.
How to make the perfect buttercream
Step 6:When the cake has fully cooled, crumble it up in a large mixing bowl and then mix together with the buttercream until it combines into a stiff mixture.
Step 7:Using a teaspoon scoop out the mixture and roll into walnut sized balls. Place on a baking sheet.
Step 8:Once all of the mixture has been rolled, pop in the fridge to chill for 20 minutes.
Step 9:Insert the cake pop sticks into each of the balls.
Step 10:Melt the orange candy melts in a heatproof bowl over simmering water or in short bursts in the microwave.
Step 11:Dip each of the cake pops in the coloured chocolate so that they are fully coated.
Step 12:Allow the cake pops to drip dry, twirling the pops once dipped to avoid the chocolate running.
Step 13:Once the cake pops are fully dried decorate the facial feature and pumpkin stalks with writing icing