Spider Cake Pops
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
59
Spice
50
Sweetness
59
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Special equipment: 12 lollipop sticks or decorative straws For the cake pops: Line a baking sheet with parchment paper
2
Combine the cake crumbs and frosting in a large bowl
3
Work the frosting into the crumbs with your hands until it forms a thick paste and can be easily rolled into balls
4
Roll into 12 balls and place on the prepared baking sheet using a 1-ounce ice-cream scoop
5
Freeze until almost solid, 20 to 30 minutes
6
For the decoration: Melt the black chocolate discs in the top of a double boiler or in the microwave
7
Put the sanding sugar into a bowl
8
Remove the cake pop balls from the freezer and insert a lollipop stick or straw into each
9
Dip a cake ball into the black chocolate and swirl to coat completely, allowing any excess to drip off
10
Sprinkle generously with sanding sugar
11
Stand the cake pop, stick up, on the prepared baking sheet
12
Dip the ends of 8 licorice lengths into the black chocolate and attach to the cake pop to form the spider's legs
13
Repeat with the remaining cake balls
14
Use a toothpick to dab a tiny bit of black chocolate to adhere the candy eyes
15
Let set completely at room temperature or in the refrigerator until ready to serve
16
In the bowl of a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, butter, milk, vanilla if using, and salt, and whip on low speed until incorporated
17
Turn the speed up to high and whip until the buttercream is smooth, scraping down the sides of the bowl once or twice
18
If it's too wet, add a bit more confectioners' sugar
19
If it's too stiff, add a bit more butter
20
Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks
21
Rewhip cold buttercream before using it