Ingredients:
For the cake pops:
- 150g white chocolate (you can use milk chocolate if you want chocolate cake pops)
- 25g unsalted butter
- 40g icing sugar
- 75g plain vanilla cake (crumbled into fine crumbs)
- White plastic lollipop sticks (cake pop sticks)
For decoration:
- 200g white chocolate
- Orange, black, and purple gel food colouring (you can use any colours of your choice)
- Halloween sprinkles (optional)
Method for the cake pops: Melt the 150g white chocolate and the butter in a heatproof bowl using a double boiler over the hob. Keep the chocolate and butter on the heat until it has melted and is smooth, take off the heat when melted. Leave the mix to cool for around 5 minutes.
When the chocolate has cooled down (make sure it is still runny and has not hardened), add in the crumbs of vanilla cake and icing sugar. Stir together until the mixture is thick and well combined. Place the mixture in the fridge for 10-20 minutes to cool and stiffen.
After the mixture is out of the fridge, make the mixture into balls. To do this, take a tablespoon of the mixture, and roll it between your hands to make a smooth rounded cake pop, do this until all the mixture is now made into cake pops.
For decoration: Melt the 200g of white chocolate. Before using the chocolate for decoration, dip the tips of the cake pop sticks into the melted white chocolate and then put the cake pop sticks into the cake balls (the white chocolate holds the cake pop onto the stick when it hardens).
Use the rest of the white chocolate and split it into three portions, then add food dye to each of the chocolate portions. Stir it until the colour is evenly distributed.
Dip each cake pop into a coloured chocolate, and swirl it around until it is evenly coated in the chocolate. If you are adding sprinkles, add them now before the chocolate sets.
Leave the cake pops to cool, leaving them upright (you can do make sure they stay upright by using Styrofoam or an egg box, and poking holes to put the cake pops in).
Enjoy!
Boom Bakes 