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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)


  1. Step 1:
    Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an 8” cake tin.
  2. Step 2:
    Mix together all of the sponge ingredients until smooth.

    Mix together all of the sponge ingredient…

  3. Step 3:
    Pour into the tin and bake for 20-25 minutes or until golden brown and cooked throughout.
  4. 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.
  5. Step 5:
    To make the buttercream, beat together the icing sugar, butter, milk and vanilla extract until smooth.

    How to make the perfect buttercream

  6. 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.
  7. Step 7:
    Using a teaspoon scoop out the mixture and roll into walnut sized balls. Place on a baking sheet.
  8. Step 8:
    Once all of the mixture has been rolled, pop in the fridge to chill for 20 minutes.
  9. Step 9:
    Insert the cake pop sticks into each of the balls.
  10. Step 10:
    Melt the orange candy melts in a heatproof bowl over simmering water or in short bursts in the microwave.
  11. Step 11:
    Dip each of the cake pops in the coloured chocolate so that they are fully coated.
  12. Step 12:
    Allow the cake pops to drip dry, twirling the pops once dipped to avoid the chocolate running.
  13. Step 13:
    Once the cake pops are fully dried decorate the facial feature and pumpkin stalks with writing icing
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