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Casper the Ghost Cake Pops Recipe

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4.2 from 10 reviews

Casper the Ghost Cake Pops are a fun and spooky treat perfect for Halloween or parties. These moist chocolate cake balls are mixed with creamy chocolate frosting, then dipped in melted white chocolate and decorated with fondant and edible ink to create charming Casper ghost faces. Easy to make and adorable to serve, they’re sure to delight kids and adults alike.

Ingredients

Cake

  • 90 g self-raising flour
  • 10 g cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 100 g caster sugar
  • 2 medium eggs
  • 120 ml vegetable oil
  • 1 teaspoon vanilla extract

Frosting

  • 200 g chocolate frosting (shop bought, e.g. Betty Crocker)

Coating and Decoration

  • 200 g white chocolate
  • 250 g white fondant icing
  • 2 tablespoon icing sugar
  • Black writing icing or a black edible ink pen

Instructions

  1. Preheat the oven: Set your oven to 180ºC (160ºC fan) or Gas Mark 4. Grease and line a 20cm round or square baking tin to prepare it for the cake batter.
  2. Mix dry ingredients: In a large bowl, sift together the self-raising flour, cocoa powder, salt, bicarbonate of soda, and caster sugar. This ensures even distribution and prevents lumps.
  3. Mix wet ingredients: In a jug, beat the eggs, vegetable oil, and vanilla extract until combined.
  4. Combine batter: Make a well in the dry ingredients and pour in the wet mixture. Beat thoroughly until the batter is smooth and homogenous.
  5. Bake the cake: Pour the batter into the prepared tin and bake in the oven’s center for about 20 minutes. Check doneness by inserting a skewer in the middle; it should come out clean. Then leave the cake to cool completely in the tin.
  6. Prepare cake crumbs: Once cooled, crumble the cake into fine crumbs using your hands. Mix in the chocolate frosting gradually until the mixture holds together well and can be shaped without crumbling.
  7. Shape cake pops: Scoop tablespoon-sized portions and form into balls. Place them on a baking tray lined with baking paper. Chill in the refrigerator for 2 hours or freeze for 1 hour to firm up.
  8. Melt white chocolate: Break the white chocolate into pieces and melt it gently in a heatproof bowl set over simmering water, making sure the bowl bottom doesn’t touch the water to avoid seizing. Remove from heat and let cool slightly for 5 minutes.
  9. Assemble cake pops: Dip one end of a cake pop stick into the melted chocolate, then insert halfway into a cake ball. Dip the ball into the white chocolate, rolling to coat evenly. Tap off excess chocolate and place upright in a cake pop holder or styrofoam until the coating hardens. Repeat with all cake balls.
  10. Prepare fondant: Dust your working surface and rolling pin with icing sugar. Roll out the fondant to 2-3mm thickness. Use a 10cm round cookie cutter or an upturned glass to cut circles.
  11. Decorate cake pops: Gently place a fondant circle over each hardened cake pop using your fingers to smooth it evenly around the surface.
  12. Draw faces: Using black writing icing or an edible ink pen, carefully draw Casper’s friendly smiling face on each cake pop to finish your cute ghost decorations.

Notes

  • The amount of chocolate frosting needed to bind the cake crumbs may vary depending on how moist the cake is.
  • For faster setting, freeze cake balls for 1 hour before dipping in chocolate instead of refrigerating for 2 hours.
  • Use a cake pop holder, styrofoam block, or a box with holes for easy drying of dipped pops.
  • If fondant gets sticky, dust both rolling pin and fondant with extra icing sugar.
  • You can substitute black writing icing with an edible black marker pen for easier face detailing.

Find it online: https://cookedbysarah.com/casper-the-ghost-cake-pops-recipe/