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.

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