Yummy Halloween Recipes
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Ah, it’s Halloween again! The most perfect excuse to watch scary films, have a few creepy cocktails with friends, and indulge in scary treats. The trick-or-treaters are going to absolutely adore these yummy Halloween recipes we’ve come across and have decided to share with you. So, pop on the most bizarre Halloween costume ever, get that face of yours painted and get baking these yummy Halloween recipes! Don't forget to Tweet us pictures over at @staffroomed
Yummy Halloween Recipe Number One – Chocolate Marshmallow Halloween Cobweb Cake
choc marshallow
Ingredients
250g/9oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugar4 free-range eggs, lightly beaten1 tsp vanilla extract½ tsp black gel food colour (optional)50g/2oz cocoa powder200g/7oz self-raising flour200g/7oz dark chocolate (at least 70% cocoa solids), chopped into small pieces200ml/7fl oz double cream10 white marshmallowsedible candy eyes
Method
Preheat the oven to 180C/350F/Gas 4.
To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper.
Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg.
Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon.
Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch.
Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set.
Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don't need to melt completely before you remove them from the heat - they will continue melting on their own - but don't burn or overheat the marshmallow.
Check the marshmallow isn't too hot before taking a pinch between your fingers and pulling it appart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb.
Yummy Halloween Recipe Number Two – Ghost Cake
ghost_cake_56500_16x9
Ingredients
450g/1lb butter or margarine, softened at room temperature450g /1lb caster sugar8 medium free-range eggs4 tsp vanilla extract450g/1lb self-raising flourmilk, to loosen280g/10oz butter, softened560g/1lb 4oz icing sugar2-4 tbsp milk1.2kg/2lb 12oz white fondant icingapricot jam, sievedblack fondant icing
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour the hemisphere cake tin or bowl. Grease 3 x 18cm/7in cake tins and line with baking paper.
Cream the butter and the sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract.
Fold in the flour, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread with a spatula.
Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tins and peel off the paper. Place onto a wire rack and leave to cool.
Meanwhile for 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 and 2 tablespoons of the milk and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture.
When the sponges have cooled assemble the cake. Place one of the regular sponges on a round cake board and spoon buttercream on top, top with another sponge and continue with layers of buttercream and the remaining sponges, finishing with the hemisphere sponge. Then carefully smooth the remaining buttercream over the whole cake (the white fondant will be draped over the cake so the buttercream does not have to look perfect!).
Roll the white fondant into a large circle that is wide enough to drape over the whole cake. Place the white fondant over the cake, making sure it covers the cake evenly. Then press down on the fondant to hold it in place.
Use the black fondant to make eyes and a mouth and stick them on the cake with a little apricot jam.
Yummy Halloween Recipe Number Three – Franken- Cupcakes
cup
Ingredients
125g/4½oz plain flour 25g/1oz cocoa powder 1½ tsp baking powder 150g/5oz caster sugar 150g/5oz unsalted butter, softened at room temperature 1 free-range egg 8 tbsp milk 125g/4½oz unsalted butter, softened 250g/9oz icing sugar, sifted 1 tbsp milk 1 tsp vanilla extract green food colouring paste red food colouring paste Edible candy eyes chocolate sprinkles chocolate flake, crumbled soft black licorice twists
Method
Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.
Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.
Whisk in the egg and milk until the mixture is thick and smooth.
Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.
Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.
Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.
Add the milk and the vanilla, then beat until creamy and smooth.
Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour).
Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top.
Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick.
These creepy yummy Halloween recipes were found over at BBC Food. Make sure you head over to check out some more!