Sunday, 2 November 2014

Halloween Treats

So its that time of year again when all the children get dressed up to go trick or treating and I'm in the kitchen baking up a storm.
We had a few people over our house for a mini Halloween party mainly for my little brother and sister so obviously I decided to bake a few treats. 


So to start with I these Sugar Cookies;

Ingredients

  • 1 Cup of Butter
  • 1 Cup Icing Sugar
  • 1 tsp Vanilla Extract
  • 1 beaten Egg 
  • 2 1/2 Cups Flour

Method

  • Start off by creaming the butter and the icing sugar together with an electric whisk for 3 minutes.
  • Add the vanilla extract and egg into the butter mixture and whisk together. 
  • Gradually add the flour, the dough should start to form. When it has fully formed stop mixing together,wrap up in cling film and put in the fridge for 30 minutes. 
  • Once the dough has firmed up,roll out on a floured surface and cut out the cookies.
  • Place onto a cookie sheet and place in the oven (170C) for 12 minutes. 
  • Then proceed to decorate however you wish. I chose to food colour some icing and decorate them like cats,pumpkins and ghosts. 

Halloween Cupcakes

So these cupcakes were normal vanilla cupcakes with a caramel flavoured buttercream icing. 
The vanilla cupcakes consisted of;
  • 6oz Butter
  • 6oz Granulated Sugar
  • 6oz Self raising flour 
  • 2 Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
Mix all the ingredients together and place in the oven for 17 minutes, take them out and let them cool down. 


To make the buttercream icing I used 5oz of butter and 10oz of icing sugar, beat them together for 3-4 minutes until it looks pale and creamy. Lastly I added 1 tsp of Caramel flavouring then give it a quick whisk together.
The halloween sprinkles were from Asda and I got my little sister to help decorate them. 

Graveyard Cake

Lastly was the main cake. I decided to do a basic chocolate sponge cake with,again, the Caramel buttercream coated all over the cake with a muffin crumbled over to look like mud, then rich tea fingers covered in melted chocolate to look like gravestones. 

The sponge cake consisted of;
  • 6oz Butter
  • 6oz Granulated Sugar
  • 5oz Self Raising Flour 
  • 1 1/2 Cocoa Powder
  • 2 Eggs 
  • 1 tsp Baking Powder


I mixed all the ingredients together (just like I mixed together the cupcakes) and placed it into a cake tin and cooked on 170C for 30 minutes. 
Once the cake had completely cooled I covered it in the Caramel buttercream icing and the crumbled muffins. 
I had broken the rich tea finger in half, covered them in melted chocolate (put them in the fridge for about 20 minutes. I then put them on the cake, you can always decorate how you wish.   






I hope you enjoyed reading this. Happy Halloween! 
x