Halloween cake pops with caramel and chocolate

Heat 60 g of butter in a pan until it turns a lovely hazelnut brown colour and smells nutty. That is the secret trick for a delicious Financier! Then filter the browned butter through a sieve and set it aside.

Put 3 egg whites and 70 g of sugar into the Mixing bowl of your stand mixer and whip them with the Whisk into a firm Meringue.

Put 45 g of flour, 1 g of Baking powder and 75 g of almond powder into a bowl and combine everything with a spoon. For the Baking powder a spoon scale is helpful, because such small amounts are weighed much more accurately with it.

Add the flour and almond mixture and 1 tsp of vanilla aroma to the Meringue. Gently fold everything in with a Dough scraper until you get an even mixture, without the Meringue collapsing.

Finally add the browned butter and gently mix everything through once more. Then divide the batter into two bowls of about 150 g each, so you can conjure up two flavours!

Add 2 tbsp of mini Caramel chips to the first bowl and 2 tbsp of Milk chocolate drops to the second. Be sure to use drops that do not melt during baking. Mix both mixtures well and preheat the oven to 180 °C fan.

Fill the caramel mixture into a large Piping bag. A Measuring cup helps you fill the bag cleanly. Do the same with the chocolate mixture in a second Piping bag and set it aside for now.

Place the lower part of the cake pop baking tin (without holes) on a perforated tray and spray it with Non-stick spray. Pipe the caramel mixture into each cavity and fill them well so your cake pops turn out nice and round.

Spray the upper part of the tin (with the small holes) with Non-stick spray too and place it on the filled part. Bake the cake pops for 15 minutes in the middle of the oven.

Remove the upper part, let the cake pops cool for 5 minutes and carefully release them from the tin. Trim off the excess batter with scissors and let them cool completely on a cake rack. Then bake the chocolate mixture in exactly the same way.

Melt ½ pack of white Deco melts in a glass for 1 minute at 600 watts in the microwave and stir well. Dip the end of each stick into it, push it into a cake pop, stick it into the Styrofoam and put everything in the freezer for 15 minutes.

Coat the cake pops in the different colours: white for ghosts, orange for pumpkins, green for monsters and black for the spookiest ones. Scatter mini pearls over them straight away, while the Deco melts are still soft.

Melt the black Chocolate flavour pen in hot water for about 10 minutes. For the pumpkin, spread black Deco melts over an orange cake pop and stick a white chocolate decoration on top. Paint a face on your ghost and slide a snipped mini Cupcake case onto the stick as a collar.

Stick a candy eye in the middle of a green cake pop, then the candy feet and finally a witch's hat, each with a little green Deco melts. A quick blast of chill spray sets everything in an instant. And your Halloween monster is ready!