Spider cake pops recipe

6 ratings

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
    266kcal
    13%
  • Fat

    4g 5%
  • Saturates

    2g 8%
  • Sugars

    29g 33%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 53.2g Protein 5.1g Fibre 2.7g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Decorate each spider pop with the icing to make eyes (white) and a mouth (red) to finish.

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