Cake Pop Mummies

28 Oct

A fun and simple Halloween decorating project from the Cake Star Girlz.

To make chocolate cake balls:

8 ” cake pan, grease with butter
4 large eggs
110 g sugar
1/4 tsp vanilla essence
100 g cake flour
90 g cocoa powder
25 g melted butter
16 oz buttercream icing (see Italian Meringue Buttercream recipe here.)
48 green/black edible pearl beads (available at bulk stores)

1. Preheat oven to 350 C (180 F).

2. In a bowl mix together flour and cocoa powder, set aside.

3. In a mixing bowl with the whisk attachment, add the eggs and sugar. Beat on high speed for approx. 10 minutes or until batter is thick and fluffy. Add the vanilla essence and mix. Once all combined, fold in flour/cocoa mixture. Then fold in melted butter. Once mixed, pour into the 8 ” cake pan and bake for approx. 25 min or until the top is firm to the touch.

4. Cool the sponge cake (about 2 hours in fridge). In a big bowl, crumble the cake with your hands and add buttercream icing. Mix well.

5. Roll into small balls and place on a tray that will fit in the fridge to set. Chill at least 2 hours or overnight.

To make cake pop mummies:
24 Cake balls
1 kg easy-melt white chocolate, melted
1 package royal icing, prepared as per instructions

1. Dip top of cake balls in melted white chocolate, then insert lollipop sticks inside them. Let rest for 5 minutes so the chocolate seals inside the cake ball.

2. Then lift cake balls by their sticks and dip in warm (not hot) melted white chocolate. Clean off the edge on the bottom a little, so you don’t end up with a big wafer of chocolate under your cake ball.

3. Fill icing bag with royal icing, which has been whipped high and fluffy, and use a number 4 round piping tip or a fat icing tip, so that the icing will look like bandages. Pipe icing around the cake ball so it looks like a messed-up mummy.

4. Add black dots or green edible pearl beads as eyes, using a spot of icing to affix.


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