Recipe Feature: Monster Cake pops

This year for Halloween, we went all out with these monsterish cake pops. We made gigantic versions of the universally beloved treat, tweaked it with fondant, edible ink and lots of chocolate for a sweet treat no one can resist!
And we are sharing the recipe here with you. Play a prank on friends and loved ones or scare them with a freaky looking spider cake pop. Follow the detailed steps and make these ghoulish cake pops.
Do let us know in the comments how your attempts went and share pictures on our Facebook and Twitter pages.

Ingredients

Plain sponge cake (Vanilla , chocolate or red velvet)
Butter cream frosting
500gms Dark chocolate, chopped
500gms White fondant
200gms Chocolate sprinkles
1 cup Black licorice

Method

Break the cake into chunks and blitz in a food processor till the cake is the consistency of bread crumbs.
Using a spatula gently fold the butter cream frosting into the cake crumbs to bind it together. (Be careful not to turn it into a paste.)
The mixture should resemble a coarse cookie dough texture.
Scoop some of the mixture into the palm of your hand and using your palms shape into a ball the size of a golf ball.
Place the balls on a tray and freeze overnight or for a minimum of 4-5 hours.
Over a double boiler or in a microwavable glass bowl, gently melt the dark chocolate into pouring consistency.
Dip one end of a lollipop stick into the melted chocolate and push gently but firmly into one end of a cake ball till it reaches the other end but does not break through.
The chocolate will dry up and bind the cake pop to the lollipop stick.
Once the base cake pops are ready, you can customize how they look.

To make Spider Cake pops

Melt the dark chocolate again till it reaches a pouring consistency.
Carefully dip the cake pop in it for a smooth and complete chocolate covering over the cakepop. Gently shake off any excess.
Working quickly, roll the cake pop in a plate of chocolate sprinkles till completely covered. This has to be done before the chocolate coasting dries and hardens around the cake pop. The sprinkles will give the cake pop the hairy appearance of a spider.
Stand the cake pop in a firm piece of thermocol or a cake pop stand to dry off.
Pinch away a piece of white fondant and roll into little balls to create eyes for the spider.
Once the fondant dries and hardens use an edible black ink pen to paint the iris.
Slit the licorice down the middle and then cut into pieces to resemble spider legs.
If unable to find licorice, fill melted dark chocolate into a piping bag and pipe out chocolate ‘legs’ on a sheet of baking paper. Allow it to dry out entirely.
To stick the ‘legs’ on to the ‘body’, use the melted dark chocolate as glue. Dab a little melted chocolate on the cake pop and immediately attach the eyes or legs and hold in place till the chocolate dries up.

To make Ghost Cake pops

Melt the dark chocolate again till it reaches a pouring consistency.
Carefully dip the cake pop in it for a smooth and complete chocolate covering over the cakepop. Gently shake off any excess.
Stand the cake pop in a firm piece of thermocol or a cake pop stand to dry off.
Roll out the rest of the fondant into a 2mm thick sheet.
With a round cutter, cut out a circle big enough to cover the cake pop.
Holding the cake pop in your left hand, drape the sheet of fondant over the cake pop to resemble a white floating ghost. Leave the bottom open.
Using a toothpick, carve out holes in the fondant to resemble eyes and a mouth.