Halloween Cake Pops Recipe

Preheat the oven to 200°C, 180°C for fan ovens, gas mark 6. Line a 23 cm round cake pan with parchment paper and set aside.

In a large bowl, sift all the dry ingredients. Incorporate the eggs, milk, and vanilla. Finally, add the boiling water and mix until everything is well combined.

Pour the mixture into the mold and bake for 60 minutes or until a knife comes out clean. Remove from the oven and let cool.

While the cake is baking, prepare the frosting by beating the margarine, powdered sugar, vanilla, and milk. Slowly add the melted chocolate and beat to combine everything.

When the cake has completely cooled, crumble it into a bowl with your hands until it resembles breadcrumbs. Add the frosting to the cake crumbs, 1 tablespoon at a time, until the mixture forms a nice dough.

With your hands, roll the cake mixture into golf ball-sized balls, and place them on a tray before putting them in the freezer for 30 minutes.

Take the cake pops out of the freezer to decorate them. Melt a small amount of chocolate in a heat-resistant bowl over a pot of hot water.

Dip 2 cm of the end of the cake pop stick into the melted chocolate, then slide the stick into the cake ball. This small amount of chocolate will act as glue and keep the stick in the cake. Thus, when you dip the cakes into the chocolate, the sticks will not fall out.

Place the cake pops in the freezer for 30 minutes. Melt the remaining chocolate in a heatproof bowl over a pot of hot water.