Jack ‘o’ lanterns cake pops

Method

• 1
  Preheat the oven to 180C. Grease and line the base of a 20cm round (base measurement) cake pan with baking paper.
• 2
  Make the chocolate cake following packet directions. Spoon into the prepared pan and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.
• 3
  Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add the chocolate frosting and stir to combine.
• 4
  Line an oven tray with baking paper. Roll tablespoonfuls of mixture into a ball. Use your fingers to lightly flatten into a pumpkin shape. Place on the lined tray. Repeat with remaining chocolate cake mixture. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.
• 5
  Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add orange food colouring and stir to combine.
• 6
  Dip the end of 1 lollypop stick in chocolate then insert into the bottom of a ball. Return to the tray. Repeat with remaining cake balls.
• 7
  Dip 1 cake ball into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining cake pops and chocolate. Set aside for 15 minutes to set.
• 8
  Use a black edible in pen to draw a face on each pumpkin to create a jack ‘o’ lantern. Turn pumpkins on their base to serve.