It's that time of the year... Autumn half term was all about Halloween with lots of spooky activities, visits to Pumpkin Patches and frightful screen movies, and now the scary decorations are all over the place.
But before you put a Halloween fancy dress costume and start the trick-or-treat in your neighbourhood, why not bake a themed cake?
We discovered these Halloween recipes on the blog of french mummy Anne-Sophie and they look a delicious treat! The children will love it!!
HALLOWEEN SPIDER COOKIES
Preparation time: 45 minutes
Serves: 16 Halloween spider cookies
- 100g butter at room temperature
- 60g of brown sugar
- 120g of flour
- ½ teaspoon baking powder
- 1 pinch of salt
- 60g of oatmeal
- 1 box of 16 Ferrero Rochers
- 80g of dark chocolate or milk
- little sugar eyes
- Make the oatmeal dough by following the recipe for oatmeal cookies with figs.
- Form small balls of 20g of dough. Flatten the ball of dough slightly then form a small hollow in the middle with the finger. Place your dough balls on a baking sheet on the oven plate, spacing them well. Press the center of each biscuit with a Ferrero Rocher to make sure it will fit after cooking.
- Bake for 12 to 15 minutes at 180°C until your fig oat cookies are golden brown. Let cool on a rack.
- Melt the chocolate in the microwave at 500W max. Transfer it to a cone or a small pastry bag with a smooth 1mm socket. Draw 4 chocolate paws on each side of the cookie and place a large drop of chocolate in the center. Drop a Ferrero Rock over it. Finish with 2 small chocolate spikes on the Ferrero Rocher to fix the eyes in sugar. Let the chocolate freeze for a few minutes at room temperature before eating.
- These delicious spider cookies are kept for 3 days in an airtight box protected from moisture.
HALLOWEEN MONSTER EYE CAKE
Decorating time: 40 minutes
Rest time in the fridge: 30 minutes
- 3 18cm diameter cakes
- 1 packet of Oreo cookies
- 1 packet of mini-Oreo
- 5 paper straws in black and orange stripes (or skewers)
- 100g chocolate flavour brown fondant
- colourful Halloween-themed candies to fill the cake like snakes, vampire teeth ...
- Wilton #233 multi-opening tip
For the vanilla buttercream:
- 750g icing sugar, sifted
- 240g unsalted butter, at room temperature
- 7cl full fat milk
- a few drops of liquide vanilla extract
- orange food gel colouring
Prepare the vanilla buttercream:
- Using a stand mixer or an electric hand mixer, beat the icing sugar and butter together on low speed until well-blended and the mix has a sandy consistency.
- In a separate bowl, mix together the milk and vanilla and add to the butter mixture by pouring a few tablespoons at a time. Once all the milk has been incorporated, increase the speed and continue to beat for at least 5 minutes until the icing becomes light and fluffy. The more the icing is beaten, the softer and fluffier.
- Once the buttercream is fluffy, add the orange colouring, it takes at least a teaspoon of dye to get a deep orange. Beat again to distribute the colour.
Assemble the cake:
- Using a 8cm cookie cutter, take out a circle in the middle of one of the cakes. Dig slightly the other 2 cakes in the center to create a small cavity (careful not to dig too deep in order not to weaken the structure of the final cake).
- Stack the cake, applying some of the orange buttercream in between. But be careful not to put icing inside the cake hole! Fill the cavity with candies before closing it with the last cake.
- Ice the cake with a thin layer of buttercrean and let it set 30 minutes in the refrigerator.
Prepare the eyes of the monster:
- Open the Oreos by gently twisting the two parts in opposite directions. Keep the side with the white cream. Gently scrape the cream with a knife in order to remove any possible stains from the white part,
- Roll out small balls in the brown fondant and place them in the center of the Oreos or closer the the edge to create the pupils of the eyes.
- Attach 5 or 6 big Oreos eyes on the straws using balls of brown fondant.
Make the hair:
- Once the first layer of icing is set, transfer the remaining frosting in a pipping bag fitted the multi-opening tip. Start from the bottom and go up around the cake in layers. Keep in the fridge until serving.
- Before serving, decorate with the Oreos eyes, sticking them in pairs around the cake and stick the straws with the eyes on the cake.
Bon appétit and Happy Halloween!