celebrating 130 years 1884-2014

Halloween Cake Pops

By Chelsea Sugar
Halloween Cake Pops
45 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 2 hrs 30 mins
  • Cooking time 50 mins
  • Serves

    Carrot Cake:
    1 ½ cups self-raising flour
    1 tsp bicarbonate of soda
    1 tsp ground cinnamon
    ¾ cup Chelsea Caster Sugar
    2 medium carrots, peeled, finely grated
    3 large eggs
    ¾ cup vegetable oil (e.g. rice bran or sunflower)
    ¼ cup Chelsea Treacle
    250g cream cheese, softened
    50g butter, softened
    ½ cup Chelsea Icing Sugar

    2 x 375g bags white melts
    2 tsps vegetable oil
    45 lollypop sticks or skewers
    1 piece of Styrofoam
    100g dark chocolate, melted


    Preheat oven to 170°C conventional (150°C fan forced). Grease and line a 20cm square cake pan. Sift flour, bicarbonate of soda and spice into a medium bowl. Mix in Chelsea Caster Sugar and carrot.
    Mix eggs, oil and Chelsea Treacle together and pour onto dry ingredients. Mix until combined. Pour into pan and bake for 50 minutes, or until cooked when tested with a skewer. Stand for 10 minutes then turn out onto a rack to cool.

    In a food processor, blend cake to form a fine crumb. Remove cake. Add cream cheese, butter and Chelsea Icing Sugar to food processor and blend until smooth. Return cake and blend until well combined. Shape tablespoonfuls of mixture around the lollypop sticks. Place on a tray and refrigerate until firm (2 hrs or overnight).

    Melt chocolate with the oil in a large bowl over a saucepan of simmering water. Use a spoon to pour melted chocolate over cake pop to coat. Swirl stick to allow excess to drip off. Pierce stick into a piece of Styrofoam to allow to set. Pour melted dark chocolate into piping bag and decorate cake pops to resemble skulls. Allow chocolate to set.

    Cake pops will keep for 2 days stored in refrigerator.

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