Rating: 3 stars
5425 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5425
  • 4 star values: 0
  • 5 star values: 0
  • 5,425 Ratings

Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar and butter; then shape into mounds. When they're covered with white chocolate, the cakes look like ghosts. Make their faces with an edible decorating pen or dots of black frosting. More Great Recipes for Halloween

Grace Parisi
October 2011

Gallery

© David Malosh

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
18 pops
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Crumble the cake into a food processor. Add the butter, lemon zest, lemon juice and sugar and pulse to combine. Transfer the mixture to a bowl and shape into 18 mounds. Gently press them into ghost shapes and ease each one onto a popsicle stick. Stand the pops upright in a large piece of Styrofoam.

    Advertisement
  • In a large microwave-safe bowl, heat the white chocolate at high power until three-quarters melted. Stir until completely melted and cooled to 88° on an instant-read thermometer. Working quickly, dip the cake pops into the white chocolate, letting any excess drip back into the bowl. Stand the pops upright in the Styrofoam and let the chocolate set. Use the edible decorating pen to draw faces on the ghosts and serve.

Make Ahead

The cake pops can be refrigerated for up to 4 days.

Notes

Popsicle sticks and edible decorating pens are available at baking supply stores.

Advertisement
Advertisement