Ghost Cake Pops
Use up leftover barm brack in this simple recipe and once prepared, use lollipop sticks for extra spooky hovering ghosts.
SERVES
10
PEOPLE
PREP TIME
30
MINUTES
Ingredients
50g dark chocolate
25g butter
10ml golden syrup
100g fruit loaf or barmbrack
200g white fondant icing
30g icing sugar
1 drop black food colouring
1 tsp water
Method
Break the chocolate into small pieces and put into the ovenproof dish. Use the microwave to melt the chocolate. I normally zap for 20 seconds at a time and stir after every turn.
Once melted, stir in the butter and golden syrup. Crumble in the fruit loaf and stir well until every piece is coated in chocolate.
Cover your baking tray in cling film. Using the small spoon and clean hands, shape the mixture while it is still warm into little balls then place onto the covered baking tray. Once you have used up all the mixture, cover the baking tray with more cling film and chill for at least an hour.
To cover the balls, get a piece of fondant (shop bought is perfect) about an equal size to the truffle ball you want to cover. Place between 2 large pieces of cling film and roll until you get a large shape enough to cover the ball.
Remove and cover the ball of cake mixture with the rolls fondant. For the eyes, mix together the icing sugar, black food colouring and water. Using the tip of a cocktail stick, dip into the black sugar mixture and dab twice on each ghost.
Kept in a cool, dry place, these cake bites will keep for up to a week. If you prefer you can freeze the cake bites for up to a month before covering in icing and serving them. Handy for preparing in advance of parties!
