Happy Halloween! Cathryn’s whipped up another awesome recipe for us, this time with a spooky twist! These would be perfect for making with the kiddos as an afternoon treat.
It’s hard to believe Halloween’s here already! We will be doing our usual of heading to my sister’s house for a little family party. I’m not sure what Edith will be dressed as yet, but I’m thinking something cute rather than scary! As with all celebrations I enjoy the food. Halloween is one of those times you can get really creative. And do you know what the best thing is? It doesn’t matter if it goes wrong as things are supposed to look imperfect and frightful on Halloween.
This year I’ve gone for a simple drinks recipe and a slightly more time consuming cake pop recipe. But I can assure you that both are worth the effort!
* 80g unsalted butter, softened
* 40g cream cheese, softened
* 200g icing sugar, sifted
* 1tsp vanilla extract
* 250g cake (I used leftover cake trimmings, but you could buy a Madeira loaf or make your own)
* 200g white chocolate
* Icing pens or sprinkles to decorate
* mini shot glasses & a sharpie
* 25g white chocolate, melted
* Chocolate sprinkles.
Cream the butter and cream cheese together. Gradually add the sugar, then continue to cream until light and fluffy. Finally, mix in the vanilla. Refrigerate for 30 minutes before using.
Crumble the cake you are using thoroughly in a large mixing bowl. Make sure there a no large pieces. Take the frosting, a heaped tablespoon at a time, and begin mixing it in with the crumbs. You may not need all of the frosting, depending on how moist your cake is, so just use a little at a time.
Keep mixing until you have a fudge-like texture. The mixture shouldn’t be soggy, sticky or too heavy as the cake pops will just fall off the stick. Wrap the mixture in cling film and chill for at least 1 hour. The mixture should be firm but not too hard when it’s ready to work with.
Take a lollipop stick and dip one end about 20cm deep into the melted white chocolate. Immediately insert the stick into the top centre of each cake ball about halfway through. Place on a tray lined with baking paper to set. Hold an undipped cake pop by the stick and dip fully into the chocolate. Gently tap the cake pop over the bowl to remove any excess chocolate.Leave the cake pops to set before piping on your design.
To make the milk shots. Draw a spooky face (as scary as you like) on a plastic shot glass. Dip the rm of the glass into the melted chocolate and then straight into the sprinkles. Leave to set before filling the plastic shot glass with milk.