Halloween Cake Pops Spiders
Cute Halloween Cake Pops (or Spider Pops) made from left over cake. Great fun to make with the kids. Optional dairy free.
Servings: 8 spiders
Calories per serving: 213.1kcal
Key equipment
- large mixing bowl
- mixing spoon/spatula
- fridge
- skewers
- sharp knife
- microwave or hob and saucepan
- glass heat-proof bowl
- pastry brush
- baking paper
- plate
Ingredients
- 1 chocolate cake sponge (7 inch) broken into crumbs
- 2 to 3 tbsp coconut cream
- 2 to 3 tsp runny honey or golden syrup
- 70 g black liquorice laces (approx weight) cut into 8 equal-length pieces for each spider (GF if needed)
- 200 g black candy melts approx weight
- black sprinkles (optional) make sure they are gluten free as needed
- 16 candy eyes
Instructions
- In a large bowl, mix the cake crumbs with the coconut cream and honey/syrup until sticky and combined.
- Using your hands, mould and roll the mixture into 8 equal-sized quite condensed cake balls.
- Place in the fridge to chill for 2 to 3 hours.
- Use a skewer to poke 4 holes in each side of each cake-ball, where you want the legs to go.
- Take your cut liquorice 'legs" and carefully push one into each hole about 1 cm deep.
- Melt a couple of handfuls of candy melts according to the manufacturer’s instructions (if you need more later, you can add and re-melt).
- Take each cake ball in turn and using a small pastry brush, 'paint' each cake spider with candy melt ensuring the sponge is covered completely. (TIP - Use a skewer poked into the bottom to hold the cake ball. This will allow access the the whole ball, without having to touch the cake).
- Whilst the candy melt is still a little sticky, dip the spider’s head into sprinkles (if using).
- Once covered, remove the skewer (if used) and cover the hole with a small blob of candy melt.
- Place on a piece of non-stick baking paper and leave to set.
- Once all the spiders are covered and dipped, stick on the eyes. Use a small spot of candy melt to stick each eye in place.
- Leave the spiders to set completely (This process will be quickened by placing in the fridge for 10 minutes).
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Nutrition
Calories: 213.1kcal | Carbohydrates: 39.2g | Protein: 2.2g | Fat: 5.3g | Saturated Fat: 4.2g | Cholesterol: 38.3mg | Sodium: 235.9mg | Potassium: 49.3mg | Fiber: 0.3g | Sugar: 29.2g | Vitamin A: 57.8IU | Vitamin C: 0.1mg | Calcium: 26.3mg | Iron: 1.1mg
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