Try this fun recipe for Halloween or Easter treats by Louise Lennox.
- 150 g butter- soft at room temperature
- 150 g caster sugar
- 2 large eggs
- 180 g self raising flour-sieved
- 1 tsp vanilla extract
- 115 g unsalted butter – soft
- 175 g icing sugar
- 1-2 teaspoon mint flavouring
- a few drops of green food colouring
- 400 g white chocolate or coloured chocolate melts
- 2 tblsp sunflower oil
- jelly bats, spiders, sprinkles
- 16 lollipop sticks
- a block of dry oasis
- Put all the ingredients into a bowl and whisk until pale and fluffy.
- Grease and line an 8 inch cake tin, spoon in sponge mix.
- Then bake in a preheated oven at 185°C (Gas 4) for 20-25 minutes until golden brown.
- Inset a tooth pick to insure the cake in fully cooked. Once cooked, remove from the oven.
- Allow to cool completely on a wire rack.
- Sieve the icing into a bowl; add the unsalted butter, mint flavouring and green food colouring. Whisk until light and feathery.
- In a large mixing bowl crumble up the cake into small crumbs.
- Add in the frosting in 3 amounts, mix by hand until it forms a soft ball.
- Wrap in cling film at put in the fridge for 1 hour. Divide the cake mixture into 16 pieces. And roll into a ball. Then put them on a baking tray lined with baking parchment. Put in the fridge for 30 minutes.
- Meanwhile melt the white chocolate, chop it up, then put into a heat proof bowl. You can either melt it on low setting in the microwave for 1 minute stirring in between until melted. Or over a saucepan of hot water.
- When melted thin the chocolate by mixing the sunflower oil.
- Dip the end of a lollipop stick into the melted chocolate. Then insert it into the cake balls. Return to the fridge for five minutes.
- Dip one cake pop at a time into the melted chocolate, hold over the bowl for a few seconds to allow the excess chocolate to drip off. Then stick it into the dry oasis.
- Decorate with sprinkles, and Halloween sweets.