I don’t know what comes over me, but I love festive decorations and food – including Halloween.
I mean, the poor people I drag in to Tesco’s at this time of year have to put up with me running around squealing ‘ohhh look at this’ ‘ohhh I really want this’ ‘oh how cute’ ‘HALLOWEEN ANIMAL BISCUITS?!’ yadayadayada.
So of course I just had to buy a few little decorations and bake a Halloween treat… I mean it’s a shame not to isn’t it?
I did actually make these last year, but I’ve added a little extra this time and I loved them too much to not try them out again! They’re pretty easy too as they don’t have to look perfect in the slightest – eyes aren’t completely circular, and if they’re ripped out they’re not exactly going to be smooth and clear white are they?
Sorry for the gruesome image, but it is Halloween afterall!
This is a recipe for cake pops too, which means you will need either a cake-pop device or a silicone cake pop tray. Though of course, you can try out this way too – which I think would work just as well!
If this is your first time making cake pops don’t you worry, this Halloween treat allows you to be a bit messy.
For 20 cake pops you will need:
100g self raising flour
100g softened butter
100g caster sugar
1 tsp vanilla extract
300g white chocolate
Red writing pens (I ran out and found that black looks pretty cool too!)
Jam (optional – you will need a good nozzle or specific piping tube for this part)
So it’s pretty easy really – chuck the flour, butter, caster sugar, eggs and vanilla extract together and mix until combined. Grease your cake pop trays and pop the mixture into the tray that doesn’t have holes at the top of the semi-circles – make sure it gets to the top. Then press the other tray on top.
Pop in the oven for 25-30 mins at gas mark 4. To check if they’re done, you can pop a cocktail stick into the hole at the top and if it comes out clear, your pops are done.
Leave them to cool, then pop some jam (preferably strawberry) into a piping bag with either a good nozzle or a piping tube, press the nozzle till it gets to the middle of the pop, and then pipe in jam until it comes up as a little peak on top of your cake.
Then melt your white chocolate and get to the tricky part…getting the white chococlate around the pops.
I found the easiest way was dipping the pop into the chocolate as much as you can, then using a spoon to spoon chocolate over the rest of the cake. Very messy business, but as I said before it looks a bit more lifelike if it’s not perfectly smooth!
Whilst the chocolate is still warm, press an m&m on to the cake pop, and once all are done, pop them in the fridge for the chocolate to set. Around 20 minutes should do.
Once set, you can get started with the veins. Grab your icing pen and get creative! I liked to go around doing little squiggles, and then dragging the icing a bit to create smaller veins.
And there you have it! Creepy, yet delicious edible eyeballs. Have a giggle as you watch unsuspecting family and friends bite into the cake and find the ‘blood’, a trick that will soon turn into a treat!
I would keep the cake pops in the fridge do that the white chocolate doesn’t melt too much, though take them out around 5 minutes before eating so they’re not too cold.
Enjoy! Do you love Halloween too? Keep me posted!