Sweet and Scary Cake Pops for Halloween

October 21, 2021 –
From Live Kindly

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This Frankenstein-themed Halloween cake pops recipe is scary and sweet.

Get out your costumes because it’s officially Spooky Szn. 👻 And what better way to celebrate All Hallows’ Eve than with a perfectly spooktacular treat? Equal parts scary and sweet, these Halloween cake pops do just the trick.

On this special episode of EATKINDLY With Me, model and plant-based chef Nathan-Josias creates a monster: Frankenstein cake pops.

“Halloween is coming, which means scary stories, horror movies, witches, wizards, goblins, and of course, vegan desserts,” he says.

Nathan-Josias makes the cake pops using a sponge cake he previously prepared. He crumbles the cake and mixes it with a vegan cream cheese. “In a lot of ways, baking is like chemistry. And even though the monster we’re creating today is cake, it takes a lot of precise ingredients and love and care to make a perfect recipe,” he explains.

To make this recipe, you’ll need cake sticks. Once Nathan-Josias places the sticks into all of the cake pop “heads,” he whips up icing in Frankenstein’s signature green color using a plant-based food coloring. (Pro tip: A cake pop stand will make whipping up these scary treats easy.)

Halloween cake pops

So, how do they taste? “The sponge cake is so moist with the cream cheese,” he says. “Absolutely delicious. It’s just the perfect cake pop.” Here’s how to make them.

Frankenstein Cake Pops

By Nathan Josias

Ingredients

For the cake:

200 grams flour
10 grams baking powder
1 teaspoon vanilla extract
20 centiliters plant-based milk
1 teaspoon agave syrup
60 millileters neutral oil

For the cake pops:

sponge cake, crumbled
3 tablespoons vegan cream cheese

For the green frosting:

150 grams dairy-free white chocolate
½ cup soya cream
5 drops green plant-based food coloring

For the hairs, eyes, and mouth:

100 grams dairy-free dark chocolate
20 grams dairy-free white chocolate
2 tablespoons coconut flakes

Preparation

For the cake:

1

Whisk the flour, baking powder, vanilla extract, plant-based milk, agave syrup, and oil together in a bowl until the batter is smooth. Bake for 30 minutes at 180°C.

For the eyes:

1

Melt about 20 grams of dairy-free white chocolate in a pan. Using a small teaspoon, pour the melted chocolate onto a silk mat in the shape of small eyeballs.
2

Put into the fridge to cool until the rest of the cake pops steps are done.

For the cake pops:

1

In a bowl, crumble the sponge cake and add 3 tablespoons of vegan cream cheese (none coconut-based). Mix until well combined and keep on adding the cream cheese until you can form a firm moist dough ball.
2

Shape the balls into a Frankenstein monster shape. Insert a cake pop stick in the middle of each and let them cool down in the fridge for 10 minutes minimum.

For the green frosting:

1

Melt 150 grams of dairy-free white chocolate in a pan. When melted, pour into a bowl or glass and mix in 5 drops of green, plant-based food coloring. Add more for more green intensity.
2

Cover the cold cake pops with the green frosting and create a rough texture using a teaspoon.
3

Place them on a cake pop holder and put them into the fridge to harden for 10 minutes.

For the chocolate hair:

1

Melt 100 grams of dark chocolate in a pan.
2

When melted, set 2 tablespoons aside and mix it with 2 tablespoons of coconut flakes to give texture to your monster hair.
3

Dip the head of the pop in the chocolate.

Final decoration:

1

Using the dark chocolate set aside, “glue” the eyeballs onto the cake pop heads and draw a small dot to create a pupils.
2

Using a little painting brush, create a mouth and a scar on your monsters.
3

Let them sit in the fridge for 10 to 30 minutes and your monster are ready to be eaten!

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