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A Perfect Pantry

Cake Pop Ghosts

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    • images/stories/recipes/Ghost cake pops.jpg
    • images/stories/recipes/Ghost cake pops 1.jpg
    • images/stories/recipes/Ghost cake pops 2.jpg


    • 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


    1. Preheat cake pop maker until the ready light illuminates.
    2. 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.
    3. Fold through the baking powder, flour and milk until just combined.
    4. Add a heaped teaspoon of mixture to each cake pop well and close the lid for 4 minutes.
    5. Remove using heatproof tongs and place onto a cake rack to cool.
    6. Push the cake pop stick into the cake pop ball and place onto a platter.
    7. 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.
    8. Using the edible marker, draw a crazy ghost face.

    This recipe was developed using a Kambrook Appliance.


    • Cake Pop MakerCake Pop Maker
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    Guest 21 February 2024

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