Chocolate Halloween Spider Cake-pops

 

500g ready-made cake mix with icing
Desiccated coconut
Chocolate sprinkles
Pretzels
Dark chocolate melts
candy eyeballs
lollipop sticks

 

 

Step 1

Break up cooked cake, including icing, into fine crumbs. Line a large baking tray with baking paper. Place coconut in a shallow dish and chocolate sprinkles in a separate shallow dish. Taking 1 level tablespoon of crumb mixture at a time and using damp hands, press and roll into balls. Roll half the balls in coconut and half in chocolate sprinkles to coat. Place on prepared tray.

 

Step 2

Cut the 3 rounded edges from each pretzel. Discard center pieces.

 

Step 3

Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute or until melted and smooth. Dip 1 end of 1 pretzel piece into chocolate, press into side of 1 ball to create a leg. Repeat with melted chocolate and 7 pretzel pieces to form 8 legs. Repeat with melted chocolate and remaining balls and pretzel pieces. Refrigerate for 10 minutes or until chocolate has set.

 

Step 4

Using a little melted chocolate, attach 2 candy eyeballs to the front of each ball. Hold until secure. Dip 1cm of 1 end of each lollipop stick into the remaining melted chocolate. Push 1 lollipop stick into the top of each spider. Refrigerate for 10 minutes or until set. Serve.

“Scam” is a word we hear often. It is for this reason, Cheryl Cordier our Director of Studies has been asked to put pen to paper and answer some of the misconceptions!

Here’s an excerpt from her blog – How can you teach Culinary Education Online?

“Traditional culinary education, where the student attends a face-to-face education provider and/ or an apprenticeship model of education, has been around for many years.  There is definitely a place for this type of education, however it does not suit everyone and is largely inaccessible to many people. I am of the firm belief that cooking is a passion, and many people who end up as chefs will say they cooked or baked for the first time by the age of five. The need to please people and provide for people is an overwhelming urge and forms a part of the nurturing personality that most chefs display. The fact that Culinary Colleges are so difficult to attend due to cost and accessibility means many would-be chefs never get to follow their passion.  Many have worked as cooks their whole lives and will never get to call themselves qualified chefs.”