Spider cake pops recipe
These cake pop creepy crawlies are must-have for any Halloween dessert table. Complete with liquorice legs and edible eyes these spooky spiders will be loved by all the family.
See method- Serves 6
- 30 mins to prepare
- 266 calories / serving
Ingredients
- 4 double-chocolate muffins, removed from paper, about 175g (6oz) in total
- 50g (2oz) ready-made chocolate buttercream-style icing, at room temperature
- 120g (4oz) black ready-to-roll fondant icing
- 2 tsp icing sugar, sifted for rolling out (if needed)
- 8 soft liquorice sticks, each cut lengthways into 6 strips (making 48 pieces)
- white icing, to decorate
- red icing, to decorate
Each serving contains
- Energy
- 1120kJ 266.0kcal
- Fat
- 4g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 29g
of the Reference intake
Carbohydrate 53.2gProtein 5.1gFibre 2.7g
Method
- Break the muffins into rough chunks then crumble into fine crumbs with your fingertips. Alternatively, blitz to fine crumbs in the small bowl of a food processor. Add the crumbs to the chocolate icing and mix thoroughly with a spoon.
- Divide the mixture into equal chunks, each the size of a large walnut – about 37g (1 1/2oz) each (use an electronic scale to be really accurate). Roll into even balls between your palms. Spread out on a baking sheet lined with nonstick baking paper and chill for 30 minutes to firm up.
- Roll out the icing to 2-3mm thick, stamp out 6 circles, 6cm (2in) in diameter. Wrap each circle of icing around a cake ball, gently stretching and smoothing it over at the join and ‘polishing’ or buffing it with an open hand to make it shiny on top.
- Space out the cake pops on a board and stick 4 of the cut strips of liquorice firmly into each side, to make 8 legs in total. Mould the icing as needed to hold the legs securely in place.
- Decorate each spider pop with the icing to make eyes (white) and a mouth (red) to finish.
- See more Halloween recipes
