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  • Halloween Party Cakes & Biscuits
  • Kate Courtney
Halloween Party Cakes & Biscuits

I love Halloween and this year I'm hosting a festive night of fun with everyone at home. I'm particularly looking forward to giving everyone these skeleton biscuits and these super cute mummified cupcakes. I'm sure these will go down an absolute storm!

I tested these first to make sure they would work before the party and so I was able to share the recipe with you too. There's nothing worse than trying a recipe on the night to find it doesn't work!

Halloween Cookies

Skeleton biscuits...

 

125g unsalted butter

125g caster sugar

1 medium egg

1 tsp vanilla extract

200g plain flour

 

Beat butter and sugar together until light and creamy.

Add the egg and vanilla extract.

Mix the flour in slowly.

Knead dough until smooth then wrap in cling film and leave in the fridge for half an hour.

Turn your oven on at gas mark 4 or 180 degrees

Roll out dough, cut the number of skeleton shapes you need about 4mm thick.

Place on baking tray and bake for 10-15 mins until light golden brown.

Allow to cool before decorating with white icing.

Mummified cupcakes...

For the sponge

200g unsalted butter
200g self raising flour
4 medium free-range eggs
200g caster sugar
Vanilla extract or 1/2 pod of vanilla seeds

For the chocolate butter cream

170g icing sugar plus extra for dusting
110g butter
55g coco powder
1-2 tbsp milk

For the white fondant strips & eyes

White fondant icing

Red & black fondant icing or Wilton edible eyes

To make the sponge

Preheat the oven to 180C/350F/Gas 4 and line two x 12-hole fairy cake tins with paper cases

Whisk the eggs and sugar together in a bowl until light and fluffy

Pour the mixture carefully into the paper case

Bake the cakes for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.

Set aside to cool for 10 minutes on a wire rack before removing from the tin

To make the buttercream

Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth

Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy

Beat in more milk if necessary to loosen the icing

Once the cakes are cool, spread the buttercream icing on top of the cakes

To make the white fondant icing

Roll out the white fondant so the thickness is about 2mm and cut in to long strips approximately 10mm wide.

Lay the strips in several directions on the top of each cupcake to create a mummified effect. You can buy edible eyes if you don't want to make the eyes as I have here, you just need to make sure you leave enough space for them on each cupcake!

 

If you're looking for Halloween Party Supplies...click here

 

  • Kate Courtney

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