Ghostly Lemon Cake Pops

Demented and delicious recipe for a Fright Night Feast. These cake pops are easy to make and look like ghost when covered with white chocolate. Decorate their faces with an edible decorating pen or dots of black frosting. Popsicle sticks and edible decorating pens are available at baking supply stores. The cake pops can be made ahead and refrigerated for up to 4 days. Recipe from Grace Parisi and published in Food & Wine: October, 2011.

Yield: 18 servings ( Serving Size: pops )
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  • One 11- to 12-ounce plain pound cake
  • 4 tablespoon(s) unsalted butter, softened
  • 1 teaspoon(s) finely grated lemon zest
  • 1 tablespoon(s) fresh lemon juice
  • 1/2 cup(s) confectioners' sugar
  • 18 popsicle sticks
  • 1/2 pound(s) white chocolate, chopped
  • Edible decorating pens, for decorating


  1. 1. Crumble the cake into a food processor. Add the butter, lemon zest, lemon juice and sugar and pulse to combine. Transfer the mixture to a bowl and shape into 18 mounds. Gently press them into ghost shapes and ease each one onto a popsicle stick. Stand the pops upright in a large piece of Styrofoam.
  2. 2. In a large microwave-safe bowl, heat the white chocolate at high power until three-quarters melted. Stir until completely melted and cooled to 88° on an instant-read thermometer. Working quickly, dip the cake pops into the white chocolate, letting any excess drip back into the bowl. Stand the pops upright in the Styrofoam and let the chocolate set. Use the edible decorating pen to draw faces on the ghosts and serve.
October 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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