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Baking: Briony’s Halloween cake pops

Brilliant Bristol baker Briony May Williams shares what she’s making this month

Fancy making something spooktacular this month with the kids? Look no further… These are my no-bake Halloween cake pops – great fun and so straightforward to make as a family. It’s taken me a long time to get on board the cake pop train (I found them so fiddly and tricky for such a long time!) but now I embrace them for the lovely cake-based novelty that they are. Get your hands messy and have a great time with this no fuss, kid-friendly recipe.

Halloween cake pops (serves 10)
300g Madeira cake
150g buttercream
250g white candy melts
250g green candy melts
100g vegetable shortening
20 candy eyes
Black gel food colouring

• Crumble the Madeira cake into a mixing bowl to fine crumbs. Add buttercream and mix until well combined (you will need to get your hands in and knead it until smooth).

• Make 10 sprout-sized balls of dough and roll. Chill in the fridge for 10 minutes.

• Melt the white candy melts in 30-second bursts on 50% heat in the microwave until melted and smooth. Dip a stick in the melted melts then poke it into 5 of the dough balls. Repeat with the green candy melts and put the sticks in the remaining 5 balls. Chill in the fridge for 30 minutes until firm.

• Line a baking sheet with parchment paper. Remelt the leftover white and green candy melts in separate bowls until smooth. Add 3 teaspoons of vegetable shortening and mix until smooth. Dip 5 cake pops into the remelted white candy mix. Gently tap off some of the excess. Place upside down on the parchment. Stick candy eyes on. Leave to set.

• Repeat the dipping process with the other 5 cake pops in the green candy melts. Tap off excess. Let the melts set for a few minutes but while they’re still tacky, stick the candy eyes on. When the melts have hardened, draw on hair and mouth with black gel food colouring.

Follow Briony on Twitter and Instagram: @brionymaybakes