16 Cake Pops
Prep Time
Cook Time
Difficulty Level
Download or Print

What has eight legs and tastes delicious? This recipe for spider cake pops! Create your own as a spooky Halloween treat.


  • 350 g frozen chocolate slab cake
  • 375 g dark chocolate melts
  • 2 tsps vegetable oil
  • 16 black lollipop or ice-block sticks
  • 240 g packet of black licorice strap
  • Styrofoam block
  • 32 mini M&M’s

Place broken up frozen cake into food processor and process until just starting to clump together. Shape level tablespoons of the mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray. Cover and refrigerate 20 mins or until firm.


Stir chocolate and oil in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a small heatproof jug.


Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place in the freezer for about 10 mins or refrigerate about 1 hour or until firm.


Meanwhile, cut licorice strap into 16 x 4 cm pieces. Cut each piece into 8 strips lengthways.


Decorate one cake pop at a time. Dip a cake pop into the melted chocolate, rocking back and forth to coat; don’t swirl the pop or it will break. Allow excess chocolate to drip back into the jug.


Stand pop upright in a styrofoam block. Insert 8 licorice pieces into sides of pop for legs. Decorate with M&M’s for eyes. Stand pop upright until set. Repeat with remaining cake pops, licorice and M&M’s. Re-melt chocolate as necessary.

TIP: Not suitable to freeze, chocolate suitable to microwave. Store pops in an airtight container at a cool room temperature until ready to serve. Cake pops will keep for up to a week. Don’t refrigerate, as the colouring on the M&M’s will run. Black pop sticks are available from cake decorating supply stores.

Recipe & Photo: BauerSyndication.com.au

Download or print the recipe