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5 from 4 votes

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.
Prep Time45 mins
chill time3 hrs
Total Time3 hrs 45 mins
Course: Cake, Party, Sweet Treats
Cuisine: American, British, Gluten Free, optional dairy free
Keyword: bake with kids, cake pops, Halloween
Servings: 8 spiders
Calories per serving: 213.1kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment

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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© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist