Struggling for baking ideas for Halloween? Here are some creepy creations to make for a spooky soiree.
Moon cake
For this dessert, you can enhance your normal cake mix with some extra ingredients.
Distribute prepared cake mix between two 8-inch pans coated with cooking spray. Bake for 30 to 25 minutes at 180 degrees Celsius and cool for 10 minutes.
Cover the top of the layer with dark chocolate frosting and place the second cake layer on top. Ice the entire two-layered cake.
Chill in fridge for 20 minutes and apply vanilla frosting in a crescent shape.
Make the cookies by increasing your oven temperature to 180 degrees Celsius. Wrap and chill the dough for 15 minutes.
Roll dough to one-eighth thickness and cut your bat shapes. Place cookies on a lined baking sheet and cool for 10 minutes. Bake on your bakeware for 7 to 10 minutes.
Spider Cake
To make this simple recipe for a chocolate spider cake, first distribute some prepared cake mix over two 8-inch pans.
Put the cake on your bakeware for 30 to 35 minutes at 350°F, then cool for 10 minutes while still in the pans.
Ice one of the layers with some vanilla frosting, placing the second cake layer on the top. Then, Ice the entire double-layered cake and cool in the fridge for around 15 minutes.
Make a spider template, cut it out and place it on your cake. Cover your image, and sprinkle it with black sanding sugar, making sure it is properly by pressing it down and brushing off extra sugar.
Chocolate Pumpkin Cake
Prepare your cake pans by heating your oven to 180 degrees Celsius and lightly buttering three eight inch cake pans, lining them with baking parchment.
Make the batter by sifting flour, cocoa, baking powder, baking soda, cinnamon and nutmeg into a larger bowl, and then set it aside.
You can combine buttermilk, pumpkin, and vanilla into a medium bowl and set aside. Mix the butter and sugar together in a bowl, preferably, with an electric mixer.
Add in your eggs, beating well until the mixture is smooth and light.
Bake your cake by dividing the batter among the pans and bake until a wooden skewer is inserted in the centre, which should come out clean after 35 minutes. Cool cakes in the pan for 20 minutes.
Remove cakes and cool. Then, assemble the cake and trim each layers, placing one layer on a cake plate and topping with one third of the frosting.
Repeat with the second and third layers and refrigerate.
George Wilkinson's Great British Bakeware range demonstrates excellence and innovation in bakeware manufacturing and reflects the brand ethos - designed to perform and built to last. This premium range has an innovative & exclusive long life coating.
Struggling for baking ideas for Halloween? Here are some creepy creations to make for a spooky soiree.
Moon cake
For this dessert, you can enhance your normal cake mix with some extra ingredients.
Distribute prepared cake mix between two 8-inch pans coated with cooking spray. Bake for 30 to 25 minutes at 180 degrees Celsius and cool for 10 minutes.
Cover the top of the layer with dark chocolate frosting and place the second cake layer on top. Ice the entire two-layered cake.
Chill in fridge for 20 minutes and apply vanilla frosting in a crescent shape.
Make the cookies by increasing your oven temperature to 180 degrees Celsius. Wrap and chill the dough for 15 minutes.
Roll dough to one-eighth thickness and cut your bat shapes. Place cookies on a lined baking sheet and cool for 10 minutes. Bake on your bakeware for 7 to 10 minutes.
Spider Cake
To make this simple recipe for a chocolate spider cake, first distribute some prepared cake mix over two 8-inch pans.
Put the cake on your bakeware for 30 to 35 minutes at 350°F, then cool for 10 minutes while still in the pans.
Ice one of the layers with some vanilla frosting, placing the second cake layer on the top. Then, Ice the entire double-layered cake and cool in the fridge for around 15 minutes.
Make a spider template, cut it out and place it on your cake. Cover your image, and sprinkle it with black sanding sugar, making sure it is properly by pressing it down and brushing off extra sugar.
Chocolate Pumpkin Cake
Prepare your cake pans by heating your oven to 180 degrees Celsius and lightly buttering three eight inch cake pans, lining them with baking parchment.
Make the batter by sifting flour, cocoa, baking powder, baking soda, cinnamon and nutmeg into a larger bowl, and then set it aside.
You can combine buttermilk, pumpkin, and vanilla into a medium bowl and set aside. Mix the butter and sugar together in a bowl, preferably, with an electric mixer.
Add in your eggs, beating well until the mixture is smooth and light.
Bake your cake by dividing the batter among the pans and bake until a wooden skewer is inserted in the centre, which should come out clean after 35 minutes. Cool cakes in the pan for 20 minutes.
Remove cakes and cool. Then, assemble the cake and trim each layers, placing one layer on a cake plate and topping with one third of the frosting.
Repeat with the second and third layers and refrigerate.
George Wilkinson's Great British Bakeware range demonstrates excellence and innovation in bakeware manufacturing and reflects the brand ethos - designed to perform and built to last. This premium range has an innovative & exclusive long life coating.
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