Cake on a stick! Great party food for children and adults, this cake pop recipe is decorated for Halloween, but you can pipe the icing to suit the occasion.
- 415g chocolate fudge brownie mix (we used Betty Crocker Chocolate Brownie Mix)
- 200g bar milk chocolate, broken into squares and melted
- 1 tablespoon olive oil
- White chocolate fudge writing icing (we used Queen’s, £3.29 for 50g, from Ocado)
- Black writing icing
You will also need:
- 7 x 11in (18 x 28cm) greased and lined tin
- 13 wooden lolly sticks
- Polystyrene or covered, dry floral foam block
- Set the oven to 180°C/350°F/Gas Mark 4. Make up the cake and bake according to packet instructions. Cool completely. Chill for a couple of hours.
- Divide the chocolate brownies into 13 and shape into small balls with your hands and put on to a baking tray.
- Dip a lolly stick into the melted chocolate, then place into the cake ball. Freeze for 15 mins to firm up.
- Pour the melted chocolate into a small cup and dip each cake pop into the melted chocolate to entirely cover the ball. Press the lolly sticks into polystyrene or covered floral foam block. Leave to set.
- Pipe on concentric circles of the white fudge icing, then drag through the lines to create a spider-web effect. Use the black writing icing to pipe on a little spider on top of each one.
Nutritional information per portion
Fat 8.0g, Saturates 3.0g, Calories 227(kcal)