• Ingredients: 11
  • Serves: 20
  • Prep: 1 hour
  • Bake: 25 mins
  • Level: easy

Pumpkin Halloween cake pops with butter (unsalted), unrefined golden caster sugar, egg(s) (free range), self-raising white flour, baking powder, icing sugar, butter (unsalted), milk (semi-skimmed), vanilla extract, orange chocolate buttons, writing icing. To make this pumpkin halloween cake pops for 20 persons you will need 1 hour for preparation and 25 mins for baking.

Ingredients

For the sponge

  • 115g Butter (unsalted)
  • 115g Unrefined golden caster sugar
  • 2 Egg(s) (free range)
  • 140g Self-raising white flour
  • ½tsp Baking powder

Add the buttercream

  • 200g Icing sugar
  • 85g Butter (unsalted)
  • 1tbsp Milk (semi-skimmed)
  • 1tsp Vanilla extract

For the decoration

  • 200g Orange chocolate buttons
  • Writing icing

Directions

  1. Step 1Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an 8” cake tin.
  2. Step 2Mix together all of the sponge ingredients until smooth.

    For this step you will need

  3. Step 3Pour into the tin and bake for 20-25 minutes or until golden brown and cooked throughout.
  4. Step 4Leave to cool on a wire rack. This sponge can be made days in advance as stale crumbs work well for cake pops.
  5. Step 5To make the buttercream, beat together the icing sugar, butter, milk and vanilla extract until smooth.

    For this step you will need

  6. Step 6When the cake has fully cooled, crumble it up in a large mixing bowl and then mix together with the buttercream until it combines into a stiff mixture.
  7. Step 7Using a teaspoon scoop out the mixture and roll into walnut sized balls. Place on a baking sheet.
  8. Step 8Once all of the mixture has been rolled, pop in the fridge to chill for 20 minutes.
  9. Step 9Insert the cake pop sticks into each of the balls.
  10. Step 10Melt the coloured chocolate buttons.

    For this step you will need

  11. Step 11Dip each of the cake pops in the chocolate so that they are fully coated.
  12. Step 12Allow the cake pops to drip dry, twirling the pops once dipped to avoid the chocolate running.
  13. Step 13Allow the cake pops to dry and then decorate the facial feature and pumpkin stalks with writing icing.

    For this step you will need