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Pumpkin Cake Pops
Prep Time
30 mins
Total Time
30 mins

These pumpkin cake pops are the perfect spooky treat for the kids this Halloween!

Course: Dessert
Cuisine: American
Keyword: buttercream, candy melts, ginger cake
Servings: 24 cake pops
Author: Emma Walton
  • 400 grams ginger cake
  • 100 grams buttercream
  • 150 grams candy melts orange
  • writing icing to decorate
  1. Crumble the cake into a bowl until an even consistency. You don’t want the crumb-like texture too fine, so try not to be too heavy handed, less is more!
  2. Next, stir in the buttercream. Again try to make sure it is mixed well and the butter cream is evenly distributed.
  3. Taking roughly a large tablespoon of the mixture at a time, roll the mixture into balls and place on to a sheet of greaseproof paper.
  4. Once you have rolled them all out place into the fridge for 5 mins while you melt the candy melts.
  5. Melt the candy melts according to their instructions. (I recommend doing this over a pan of simmering water rather than using the microwave).
  6. Once melted, stirring frequently, take off the heat and allow to cool down slightly.
  7. Take the cake pops out of the fridge and spoon over the candy melts as evenly as possible. Wipe away any excess at their bases.
  8. Allow them to set either naturally in the air or if you a pressed for time speed the process up by placing them in the fridge for 5 mins.
  9. Once set, you can decorate! I used green icing for the stalk, and black icing for their scary faces!