Vickys Spooky Halloween Cake Pops! GF DF EF SF NF

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

Happy Halloween! Mwah ha ha ha haaaaaaaaa.........

Vickys Spooky Halloween Cake Pops! GF DF EF SF NF

Happy Halloween! Mwah ha ha ha haaaaaaaaa.........

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Ingredients

40 mins
16 servings
  1. 1single layer 8" cake of your choice - I have lots posted
  2. 4 tbspfrosting of your choice
  3. 300 gramswhite chocolate - I have a vegan recipe posted!
  4. 16round sweets such as smarties, skittles or m&ms
  5. red & black writing icing / edible ink
  6. 16cake pop sticks
  7. 1 blockstyrofoam or similar to hold the pops

Cooking Instructions

40 mins
  1. 1

    Crumble the cake well into a bowl

  2. 2

    Add the frosting and mix in

  3. 3

    The mixture should be holding together but not too moist, get your hands in and work it well

  4. 4

    Divide the mixture into 16 and roll into balls. Place on a plate

  5. 5
  6. 6

    Push the stick into a cake ball halfway in. Repeat for all

  7. 7

    Let set in the freezer for 20 minutes

  8. 8

    Melt the rest of the chocolate and get a foam block or a sturdy box with small holes poked in, enough for all your cake pops to sit in

  9. 9

    Twirl each pop in the melted chocolate and gently spin to get rid of the excess. Heat the chocolate now & again to keep it runny enough to coat

  10. 10

    Place in the box or block to set. They won't take long

  11. 11

    Dab each sweet into the melted choc and stick to each cake pop to make an iris. You could also use ready roll fondant for this

  12. 12

    Use black icing or edible pen to make the pupil of the eye and red to draw on the veiny lines

  13. 13

    Any pops that don't come out smooth because the chocolate has cooled a little too much can be made into mummies instead by adding 2 dark chocolate chips for eyes. The untidy chocolate coating can be passed off as bandages!

  14. 14

    I used a gluten free vegan coconut cake from my recipes, chocolate frosting made with sunflower spread, cocoa powder and icing sugar, Moo-Free brand choc chips and Whizzers brand chocolate beans, to make gluten, dairy, egg, soy & nut free pops. I also used my own white chocolate recipe which you'll find on my profile

    https://cookpad.wasmer.app/us/recipes/345602-vickys-coconut-flour-victoria-sandwich-cake-gf-df-ef-sf-nf
    https://cookpad.wasmer.app/us/recipes/346802-vickys-free-from-victoria-sponge-cake-gluten-dairy-egg-soy-nut-free

  15. 15

    You can use a fork instead of pop sticks for a bigger gruesome factor

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Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
on
Scotland
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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