Halloween sweets 3- our first cake pops!

You’ve probably seen them in the other pictures and they look absolutely cute! Firstly and before starting with the recipe, tell you that they are NOT easy to do. You have to work hard to do cake pops so get prepare before doing them cause it’s a hard work. Also, you will need a special round mold such as this: http://www.lekue.es/es/cake-pops-0215018 


  • 80 g butter
  • 110 g sugar
  • 1 egg
  • 140 g flour
  • 1 spoon of baking powder
  •  80 ml molt
  • 1 spoon of vajilla extract
  • Plastic stick 

For the covering of the cake pops you will need:

  • 1 egg white
  •  200 g icing sugar


Firslty, do the cake pops cover. Mix the icing sugar and the egg white and set the mix apart. 

Preheat the oven at 180ºC. Butter has to be at room temperature to mix it in a bowl with the sugar until it gets creamy. Add the egg and keep mixing everything. Join to the mix the flour, the baking powder, the milk and the vanilla extract and mix everything until you get a creamy light mixture. Oil the mold and fill half of the round with your mass. Bake during 20 minutes at 180ºC. Wait until the mass gets cold and put out your cake pops. Nail a plastic stick and spread it with the cake pops cover and wait until it gets dry. Put your cake pops in the freezer during 10 minutes. Then you can daub your cake pops with the icing sugar mix and wait until they get dry. You can put colorant into the icing mix, add some sugar decorations such as eyes or whatever you want!




Halloween sweets for all of you!

Halloween has gone so quickly but this doesn’t mean that we haven’t been working on our oven during these days. We’ve done two different kind of cupcakes, halloween cake pops, cakes and even a tiramisu!

Here you have the different recipes and some pictures of our little creations. Hope you enjoy them!!

Cupcakes recipe:

  • Coconut halloween cupcakes:

Ingredients for the cupcakes:

  • 2 eggs
  • 175 gr. flour
  • 2 spoons of baking powder
  • 115 gr. butter
  • 200 gr. sugar
  • 1 spoon of vanilla extract
  • 120 ml milk
  • 60 gr streaky coconut coco rallado

Ingredients for the buttercream:

  • 150 gr. cream cheese (such as Philladelphia)
  • 75 gr. butter
  • 300 gr de icing sugar


Firstly, we add the butter and the sugar in a bowl and we mix it until it reaches a white color and it looks creamy. Then add the two eggs and cream again the mass.

With a sifter, sieve the flour and the baking powder into the bowl in which the butter mix has been done. Mix everything until you can’t tell them apart. Finally, add the milk, the streaky coconut and the vanilla extract and mix everything again at medium speed.

Preheat the oven at 180ºC and prepare the cupcakes capsules. You can add some butter to them so your cupcakes don’t get sticked on the paper capsules. Fill 2/3 of the cupcake capsule with the final mass and put all your cupcakes in the oven. You’re almost done! wait approximately 20 minutes and get off the cupcakes from the oven and wait until they are cold.

While you wait, you can start doing the buttercream.  Put the cream cheese and the butter together in a bowl and with your mixer, beat  them until you can’t differentiate the two ingredients. Then, add the icing sugar, mix again and there you have your buttercream! If you want, you can add some colorant so they look more cutie, in our case we’ve added black and purple colorant.

When your cupcakes get cold, with a pastry you can cover the cupcakes with the form you want.

TIP: this kind of buttercream gets more consistent when it’s cold so after decorating your cupcakes they will look better if you keep them on the fridge fro 1-2h. 


Here some pictures for you! We will keep posting



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