Ghost Cake Pops
I was driving my four year old son and his friend to preschool the other day. I was lost in thought, listening to Taylor Swift’s Shake It Off, when whispering from the backseat caught my attention. I overheard Cam’s friend ask, “Cam, does your mom always look like that?” To which Cam replied, “No, sometimes she wears a dress and puts her hair down and looks pretty, right mom?” Yup, I admit it. I don’t try as much as I used to. I quickly drove home, put Wesley down for a nap, and made these very easy, very yummy, ghost cake pops. When Cameron came home from school I gave him one, because that’s what I want him to remember about me. I am the mom who has sacrificed her looks to create happy, delicious memories. I may have also been wearing a little eye liner and mascara by that point. Oh, and I showered too!
Okay, just in time for Halloween, here is a fun, spooky treat. I found this recipe through Food & Wine website. I never really jumped on the cake pop band wagon. I thought it was a silly fad. However, having eaten about 5 of these ghosts I am now a cake pop believer.
Put plain pound cake in the food processor.
Add powdered sugar, butter, lemon zest, and lemon juice.
Pulse until combined.
Form into ghost-like mounds and chill for an hour.
With a little melted white chocolate on the end, place pop stick into bottom of mound.
Gently roll in melted white chocolate.
- One 12 oz. (343 g) Plain Pound Cake
- 4 TBS (56.5 g) Unsalted Butter, softened
- 1 tsp. Lemon Zest, finely grated
- 1 TBS Lemon Juice
- 1/2 cup (60 g) Powdered Sugar
- 18 popsicle sticks
- 1/2 pound White Chocolate, chopped
- Edible decorating pens for decorating
- Crumble the cake into a food processor.
- Add the butter, lemon zest, lemon juice, and powdered sugar. Pulse to combine.
- Transfer mixture to a bowl and shape into 18 mounds.
- Gently press them into ghost shapes and refrigerate for an hour.
- In a microwave safe bowl, heat the chocolate until three-quarters melted.
- Stir until completely melted and cooled to 88 degrees F.
- Working quickly, dip the end of the popsicle stick into the melted chocolate, and ease it into a ghost mound.
- Dip the mound in the white chocolate, letting the excess drip back into the bowl. Repeat with the others.
- Stand the pops upright in Styrofoam, and let them set.
- Use the edible decorating pen to draw faces on the ghosts and serve.
- The cake pops can be refrigerated for up to 4 days. Popsicle sticks and edible decorating pens can be found at baking supply stores.
