A Perfect Pantry
Cake Pop Ghosts
- PREP TIME
- - COOK TIME
- - READY TIME
- - SERVINGS
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INGREDIENTS
- 60g butter, softened
- ½ cup caster sugar
- 1 tsp vanilla essence
- 59g free range egg
- 1 tsp baking powder
- ¾ cup plain flour
- 1/4 cup milk
- 100g ready roll icing
- Black edible marker
DIRECTIONS
- Preheat cake pop maker until the ready light illuminates.
- Using an electric mixer, beat the butter, sugar and vanilla in a bowl for 1 minute or until light and fluffy. Add egg and whisk well to combine, approximately 30 seconds.
- Fold through the baking powder, flour and milk until just combined.
- Add a heaped teaspoon of mixture to each cake pop well and close the lid for 4 minutes.
- Remove using heatproof tongs and place onto a cake rack to cool.
- Push the cake pop stick into the cake pop ball and place onto a platter.
- Roll the icing out until it is 2mm thick. Using a 6cm round cutter, cut the icing into 24 circles and place over the top of the cake pop stick. Pinch the sides gently to create a sheet look.
- Using the edible marker, draw a crazy ghost face.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing