Hey everyone,

It's been quite a long time since I last did a baking post, so today I thought I'd do a Halloween themed one! I hope you enjoy this post, and I will see you all very, very soon! xxxx

Makes 40 :

Prep Time : 40 minutes
Cooking Time : 20 minutes
Cooling Time : 1 hour

You will also need lolly sticks and a 21cm round loose bottomed cake tin

For the cake:

200g of Plain Flour
150g of Light Soft Brown Sugar
1 and 1/2 tsp. of Baking Powder
1 tsp. of Ground Cinnamon
1 tsp. of Ground Ginger
A pinch of Ground Nutmeg
90 ml of Full- Fat Milk
1 Egg
100g of Pumpkin Purée
100g of Unsalted Butter - melted

For the icing :

50g of Butter - softened
100g of Icing Sugar
50g of Cream Cheese

To decorate:

200g of White Chocolate
Edible Gold Glitter

Preheat the oven to 180 degrees C/350 degrees Fan/Gas Mark 4. Grease and line the cake tin.

Put the dry ingredients in a large bowl.

Add the milk and egg to the mix, followed by the pumpkin purée and butter. Combine to form a smooth batter, then transfer to the cake time and bake for 20 minutes. Transfer to a wire rack to cool.

Once cooled, crumble the cake into fine crumbs.

For the icing, in a bowl beat the butter and icing sugar until smooth and light, then fold in the cream cheese. Stir in the cake crumbs until fully mixed.

Roll the mixture into small balls, place on a baking tray and pop them in the fridge for an hour!

Melt the white Chocolate in a bowl over a pan of simmering water - make sure the bottom of the bowl isn't touching the water. Put a skewer or lolly stick into each cake ball and dip into the melted white chocolate, allowing the excess to drop off.

Dip the ball into your desired toppings, then leave to stand until set, and then voila - your cake pops are ready to eat.

If your good at this sort of thing - you could add a few bits of decoration, maybe a skull or a spiders web!

I hope you all enjoyed this post, and I will see you all very, very soon,

Love Lou
xxxxxx

Qotp - Halloween or Christmas?

Aotp - Definitely Christmas!