Mummy Cake Pops

White Chocolate Cake Pops Mummies for Halloween

In case this is the first blog post you’re reading, you probably don’t know that I’m absolutely nuts about Halloween. And I mean all things Halloween – from the carved Jack O’Lanterns, through to the fake spiderwebs, creepy-Beware-signs and spooky costumes, to the devilishly tasty Halloween treats. In fact, no one around me is that excited about this awesome autumn holiday which makes it a bit hard for me to enjoy it at the fullest. That is why I can at least try to feel more festive by making all sorts of ghoulish meals, bewitched drinks and enchanted desserts. The pictures of these cute little Mummy Cake Pops are quite old but I thought that this recipe is exactly what you need for an early Halloween inspiration.

Ingredients for 12 Mummy Cake Pops:

60 ml milk
60 g sugar
50 g all purpose flour
20 g butter, softened
10 g cocoa
1 small egg
1 tsp. vanilla
1 ½ tsp. baking powder
½ tsp. salt

Ingredients for the white chocolate cake pop frosting:

100 g white chocolate

Ingredients for the mummy cake pops decoration:

80 g white chocolate
100’s and 1000’s sprinkles for mummy eyes

White chocolate cake pops preparation:

1. Preheat the oven to 170° C and grease a silicone cake pops mould.

2. In a big bowl beat together the flour, sugar, butter, cocoa, baking powder and salt until a crumbly mixture forms.

3. In a separate bowl, mix together the milk, egg and vanilla. Add them to the flour mixture and mix until well combined.

4. Pour the mixture into the cake pops mould up to the rim. Close the mould with the other half and bake for 20-25 minutes. 5. Take out of the oven and leave the chocolate cake pops to cool in the mould.

White Chocolate Frosting Preparation:

Melt the white chocolate in a melting pot.
Prepare the plastic cake pops sticks you’re going to use. Take a stick and dip it into the melted chocolate, then quickly stick it into a cake pop. It should reach the middle of the cake pop ball but be careful not to insert it too deep as it might come out on the other side. Set aside to stiffen for 15-20 minutes.
After you have attached the cake pops onto the sticks and they are stable, you can start dipping them into the frosting. If the white chocolate has hardened, melt it again. If you don’t feel comfortable dipping the cakes, you can use a spoon and pour the chocolate over so it covers all of them. Leave the cake pops aside for the chocolate to harden.
Transfer the rest of the chocolate into a piping bag or pot with a wide plain (ribbon) nozzle attached, take a cake pop and start piping and twining the chocolate around so it looks like a mummy’s bandage. Place 2 round sprinkles for eyes and repeat the procedure.
Set the mummy cake pops aside to harden. If you don’t have a cake pops stand, you can fix the sticks into the baking mould or pierce an empty egg carton.