White chocolate Halloween cake pop
There’s no way anyone can resist these white chocolate & choc-chip centre Halloween heads-on-a-stick!
- 100g butter
- 100g caster sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 100g self-raising flour
- Milk choc chips
- 100g milk chocolate
- 200g white chocolate
- Icing pen to decorate
- 14 wooden skewers
First, make the cake.
Pre-heat the oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm cake tin.
Mix the butter, sugar and vanilla in a bowl until it's a creamy consistency.
Slowly beat the eggs one by one into the mixture. Then, fold in the flour and a scattering of chocolate chips and mix well.
Put the mixture into the cake tin and bake for 20 minutes until it's golden brown and risen.
Set aside to completely cool.
Once the cake has cooled, take chunks of it and roll it into 12 to 14 even-sized balls.
Place a stick into each ball. Put the cake pops on a plate lined with baking paper and place in the fridge for an hour or until set.
Melt the milk chocolate and white chocolate in two separate bowls.
You can do this by simmering a pan of hot water on the hob and placing a bowl over the pan. Keep stirring the chocolate until it's melted then immediately take it off the heat.
Spoon the white chocolate over the cake pops until completely covered. Chill again until the chocolate has set.
Fill the icing pen or piping bag with the melted milk chocolate.
Pipe on spooky faces to the cake pops and leave to chill.