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Ghost Cake Pops

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10 Portions

Easy 20 Minutes



For the recipe  Ghost Cake Pops

For the Cake Pops:

200 g Shortbread Biscuits , Chocolate
250 g Dr. Oetker Vanilla Buttercream Style Icing
200 g Vanilla Sponge

For the Decoration:

150 g Dr. Oetker 26% White Chocolate
100 g Dr. Oetker Black Fondant




Place the vanilla sponge and chocolate biscuits in a food processor and blitz until the sponge and biscuits are a fine crumb.


Place the sponge and biscuit crumb in a bowl with the Vanilla Icing and mix with a spatula until the Icing is mixed into the sponge and it begins to stick together.


Using your hands bring the mixture together and roll the mixture into 10 equal ovals and place on a tray lined with greaseproof. Push a stick into each pop and place in the fridge to chill for 30 minutes.


Once chilled it’s time to decorate your cake pops, melt the White Chocolate in the microwave for 30 seconds then in 10 second bursts stirring after each burst until the chocolate is melted. Dip the cake pops one at a time into the melted White Chocolate, place the cake pops on the lined baking tray with the sticks pointed upwards allowing the excess chocolate to pool around the base of the cake pop to create the ghost shape.


Once the white chocolate has set on the cake pops, gently knead the Black Fondant Icing on a surface lightly dusted with icing sugar, once soft and pliable take small pieces of the fondant and roll into small balls to create the ghosts eyes. Gently press the eyes onto the cake pops. Roll small sausage shapes out of the black fondant to create the mouth, shape into different expressions and gently press the mouths onto the cake pops. You ghost pops are now ready to serve and enjoy! 

Nutritional Information for the recipe Ghost Cake Pops

Per Serving Per 100 g / ml
Energy 42634 kJ
10183 kcal
1662 kJ
397 kcal
Fat 414.94 g 16.18 g
Carbohydrate 1,614.90 g 62.96 g
Protein 3.48 g 0.14 g