Dr. Oetker have now sent me so many cute recipes that they’ve got their own category. I love these guys.
Anyway. Are you the kind of person who loves making themed treats? I’m not, but I wish I was. People who spend ages making snowmen cookies or Easter bunny cupcakes are quite marvellous, and I bow down to them and their skills.
Juliet Sear is quite clearly the kind of person who likes making themed treats, and she has made these ADORABLE cake pop ghosts. I’ve made cake pops with Dr. Oetker before, simple fridge cake pops for those who aren’t as skilled as baking as they’d like to be, and you could certainly cover these in the same was as Juliet does.
It’s Halloween on Friday, so these are perfect for giving out to your favourite trick or treaters, taking to any Halloween parties or just making at home with kids or your friends.
ALSO, if you’re impressed by what you see, Dr. Oetker are running Baking Masterclasses at their pop-up in East London from the 7th to the 16th November. I’ve been to their baking classes before and they are SO much fun. The last time I made spring themed cakes, so I’m hoping I’ll get to make Christmas themed things this time! Find out more details on their website.
The recipe is below. If you make any of these cute little pops, send me a photo!
Love, Amy xxx
- 120g Dr. Oetker 72% Cocoa Extra Dark Fine Cooks Chocolate
- 150g soft unsalted butter at room temp
- 200g Light Muscovado Sugar
- 3 medium free range eggs, lightly beaten
- 2 tsp Dr. Oetker Madagascan Vanilla extract
- 125g Plain Flour
- 2 X 100g bags of Dr. Oetker White Chocolate Chips melted for sticking the balls onto the sticks & coating the cake pops
- Teaspoon of vegetable oil
- 1 x pack of Dr. Oetker White Regal Ice
- Icing sugar for rolling out
- Dr. Oetker White Designer Icing for sticking the regal ice to the cake pops
- Dr. Oetker Jet Black Gel Food Colour
- Preheat the oven to 140°C (275°F, gas mark 1). Grease and line an 18cm (7 inch) square cake tin
- To make the fudge brownie mix melt the extra dark chocolate in a microwave on medium power for 30 seconds at a time, stirring each time until melted, or in a heat proof bowl on a gentle heat over a bain marie. Leave to cool.
- Beat the butter and sugar together in a stand mixer with paddle attachment or electric hand beater for approx. 2 minutes until pale and fluffy. If you haven’t got an electric mixer you can do this with a wooden spoon in a bowl .
- TIP: if you are in a rush or the butter is quite cold, the addition of a couple of tablespoons of boiling water at this stage, beaten on slow until mixed will speed up this process.
- Add your eggs on a slow speed about a third at a time, mixing until combined.
- Add your cooled chocolate stirring continuously. Add the vanilla Extract and stir. On slow speed mix in the flour until just combined. Do not over beat. Alternatively fold in by hand.
- Pour the mix into your cake tin and bake for approx 40 mins. Check it with a sharp knife or metal skewer. You want this to be slightly under baked, so the knife should come out pasty, with a nice paste on the knife.
- Leave to cool, then turn out into a bowl and crumble with your hands to fine fudgy crumb.
- To make the cake balls, take a handful of fudge cake mix and squeeze together tightly - you are aiming for little balls about the size of a large walnut, approx. 30g each. If the mixture is dry, the addition of a little chocolate or vanilla butter cream will help the mixture stick
- Once you have all of your balls ready, dip the end of your stick into the melted chocolate chips and push the stick into each ball, about half way in. Hold the ball to stop it splitting open when the stick goes in
- Once all the cake pops are ready, refrigerate them for 1-2 hours before dipping them, or pop into the freezer for 30 mins, so the balls are firm enough to hold when dipping in the coating
- To coat the cake pops melt Dr. Oetker Fine Cooks White Chocolate on low power in a microwave bowl until just melted - stirring occasionally or over a bain marie on a gentle heat
- Plunge each cake pop into the chocolate coating until completely covered. Tap the cake pop gently on the side of the bowl to shake off the excess. Once all are covered, dip each cake pop again
- To decorate the ghosts roll out half the white regal icing into a large rectangle using plenty of icing sugar and a large plastic rolling pin. Roll fairly thinly – 2 to 3mm thick. Squeeze a little Dr. Oetker White Designer Icing onto the tops of the cake pops or brush with some melted white chocolate, to aid sticking of the sugar paste
- Using a cake cutter or small bowl, cut out circles of regal icing and place on each of the pops, smoothing down with your fingers to create the white sheet effect. Allow a little wavy movement by using your fingers to create smooth waves
- Allow to set for a couple of hours, or overnight
- Use a tiny touch of black gel loosened with water to paint spooky faces on the pops