Creepy Cake Pops


Creepy Cake Pops


For the cake pops:

113g / 4oz caster sugar
113g / 4oz margarine
113g /4oz self-raising flour
3 eggs

For the topping:

340g Chocolate
Candy Eyes


Mix ingredients and fill the bottom of the cake pop mould ¾ of the way up and place the other mould on top.

Place in a pre heated oven at 180°C/ 356°F for 20 minutes.

Once cooked remove the mould from the oven, and allow the cake balls to completely cool before gently removing the top mould to the cake balls.

Melt a small amount of the chocolate then dip each pop sticks before inserting about 15mm into a cake ball then place in the fridge for about 2 hours to set.

Once the pops are set, melt the rest of the chocolate and carefully dip each pop into the topping, gently turning as you go to get a smooth coating. Hold the coated pop over a clean bowl and gently shake the sprinkles over the coated pop before the topping sets. Add the candy eyes.

Refrigerate for another hour to let the topping set.

Products Used 

Colourworks Large Red Melamine Two Tone Mixing Bowl 

Colourworks Silicone Spoon Spatula

Sweetly Does It 20 Hole Silicone Cake Pop Mould 

Sweetly Does It Pack of 50 Cake Pop Sticks - 10cm