Halloween Cake Pops – Ghosts and Witches Hats

Halloween Cake Pops – Ghosts and Witches Hats

Halloween Cake Pop Ghosts

Halloween Ghost and Witches Hat Cake Pops

It’s that time of year again!  I can’t seem to get away from the cake pops.   I’ll spare you from the entire process since I have done them several times before (Brownie Cake Pops on Glo Sticks,  Easter Egg Cake Balls, and Chocolate Cake Balls).  These are different in only in the fact that I used a mold for the Witch Hats and a little glitter icing to decorate the Ghosts but they are so cute for Halloween especially since my artistic skills are pretty weak so I have to go with the easy things.   The ghosts are great because when they turn out goofy I just say I planned it that way and using the mold for the witches hats was also just my speed.  My biggest suggestion for the ghosts is that you use a white or very light cake and icing combination because otherwise it will show through the white chocolate.  I used a really moist apple cake but even that showed a little.

Apple Bundt Cake

For the ghosts, I dipped them in white chocolate in a “rustic” way, making them sort of misshapen and drippy, then used some black glitter icing to give them features.

Ghosts after dipping

Silicone molds for Witches Hats

Witches Hat Molds filled

For the witches hats, I used these molds.

Witches Hat Cake Pops on sticks

After popping them out of the molds onto a cookie tray (which I only really noticed in the pictures is probably past its prime and should be replaced) I added some sticks and put them in the refrigerator for about 1/2 hour to firm up.
After dipping I put them on a table decorated with a mini-oval ceramic bowl filled with crushed Oreos for a coffin, some mini-pumpkins, lots of candles, some little paper witch hats that a friend made and some pumpkin shot glasses filled with a bright red drink.

Annual Honey Caramel Apples for Halloween

Annual Honey Caramel Apples for Halloween

apple 2 Here is my annual Halloween Honey Caramel Apple post, this year with some new pictures. caramel apples square I know, enough with the honey caramel, but I just couldn’t resist one more time.  Caramel apples are one of my favorites and Daughter asked me to send some caramel for her and friends after seeing the earlier recipes, so I made another batch.  This time it is not a sauce but a full caramel that you can use to dip the apples or form into squares to eat or give as candies for gifts. When making caramel, the temperature you cook it to determines whether it is a thin (220) or thick sauce (240) or a soft (260)or hard (300) candy.  A candy thermometer is a must, but you can get one pretty much anywhere that has kitchen equipment, including most grocery stores for just a few dollars. The Ingredients are very simple: 1 cup honey 1 cup whipping cream 1/8 teaspoon salt 6 apples (place them in the refrigerator the night before so they will be well chilled – it will help the caramel harden quickly so it will stick better) Chopped Nuts (any kind you like – I used toasted macadamia) Chocolate (I always use Ghirardelli Candy Making and Dipping Chocolate – this time I used the white) 6 craft sticks If you don’t want to make your own caramel, you can always use ones from the store (of course it’s not nearly as good as these). Wash the apples well to get off any wax or dirt.  Put the sticks in each apple.

Apples with Sticks

Make the Caramel Use a pan much larger than you would think, the caramel bubbles up so use a big pan.  Add the cream to the pan and over medium heat bring almost to a boil.  Add the honey and salt and cook over medium heat, stirring constantly until the temperature reaches 255-260 (if you plan on using them as candies I would go to 260-265 so they will be a little firmer).   Fill the sink with ice water and as soon as it reaches the proper temperature, immediately put the pan in the cold water being sure not to get any water in the pan.  Stir the caramel for a minute or two until it thickens but not so long that it is firm (if you try an apple and the caramel drips off, let it cool a little longer).  Take the pan out of the water and dip the apples, placing them on buttered wax paper.  If you have room in the fridge or outside if it is cooler (that isn’t really an option yet here – still way to hot) to set the caramel.

Honey Caramel ready for dipping

Dipped

Once the caramel has hardened enough to lift them off the paper, dip in the chopped nuts, chocolate, coconut, chocolate chips, etc. pressing them gently into the caramel.  If you prefer you can dip them in the add-ons immediately, but I think they look better if you let them firm up a little first, then you can press them in so it sticks better. apple