Trick or treat !!! Trick or treat!!!
That's what we'll be hearing on our doorstep on Wednesday night, October 31st, Halloween day!
I don't know about you, but I'm ready to welcome these little demons, with this batch of Cake Pops made especially for the occasion.
Pumpkins, ghosts, skulls make up this scary little painting!
Halloween Cake Pops: Pumpkins, Ghosts & co
- 125 g half-salted butter
- 200 g dark chocolate
- 3 eggs
- 125 g powdered sugar
- 100 g of flour
- 150 g plain Philadelphia fresh cheese
- 1 bag of candy melts white pistols
- Orange gel coloring
- Vegetable oil optional
- A little brown dyed sugar paste
- A little icing sugar
- Black gel dye
- Chocolate cake: preheat the oven to 180 ° c. Melt the butter and chocolate in a double boiler (or microwave for more speed). In another bowl, beat the eggs and sugar. Add the flour in rain while continuing to mix. Once the mixture is homogeneous, pour in the melted chocolate / butter. Your dough is ready! Pour into a buttered mould. Bake for 28 minutes. Check for doneness with the tip of a knife. Let cool on rack.
- Cake pops modeling: unmold the cake thus obtained and put it in a blender to reduce it to crumbs. Add the cream cheese and mix everything together until a homogeneous texture is obtained.
- Then form small balls with your hands (for the pumpkins) and sort of wavy rectangles (!) For the ghosts, place them on a baking sheet and keep them in the fridge for 2 hours so that the shapes are firm.
- Decorating the cake pops: melt the pistoles in the microwave (I chose them white, to color them later, but all the colors are available!). Once melted, color half of the pistoles in orange with a few drops of liquid coloring. Mix well to homogenize the color. Add a little vegetable oil to liquefy the pistoles a little, which are quite compact. Mix well. Take a lollipop stick and dip it on 1 cm in the melted pistoles, then push a ball of cake pop on about 1,5 cm. Then completely dip the cake pop in the icing, tap well on the rim while turning the stick so that the excess falls. For the pumpkins, I added, before drying, a small piece of sugar paste dyed in khaki as a stem on top. Then prick the stick on polystyrene for drying.
- Prepare a black royal icing to make the faces: a little icing sugar with a few drops of water, mix well, add a little black food coloring, and mix. Use a food brush to draw on the cake pops.
[ Equipment used ]