Halloween Pumpkin Cakes

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Introduction: Halloween Pumpkin Cakes

Looking for a quick and easy snack to serve at your next Halloween party? The creamy texture and sweet taste of these Halloween Pumpkin Cakes are sure to impress your friends. By filling them with your favourite type of cake, these adorable bite-sized pumpkins are sure to satisfy everyone's sweet-tooth. The best part is that they can be made into any Halloween monster you wish. Ghosts, black cats and frankensteins would also make super cute cakes.

Step 1: Collect Ingredients

CAKE:

300g Cake (any type)

1/8 cup Ready-Made Icing

ICING:

28g Butter

2 tbs Boiling Water

Icing Sugar

Food Colouring (red, yellow, blue, black)

Step 2: Make the Cake

Collect a large bowl and the cake.

This can be any type of cake you would like, whether it be homemade or store-bought.

Step 3:

Break the cake into smaller pieces before crumbling it between your fingers until it resembles breadcrumbs.

Step 4:

Add the ready-made icing to the cake crumbs and mix thoroughly.

If the cake doesn't hold together when it is pinched, add some more icing until it does.

Step 5:

Take small portions of the cake mixture and roll them into balls, as big or as small as you would like.

Place them on a tray lined with baking paper.

Step 6:

Place the cake into the fridge for at least an hour to set.

Step 7: Make the Icing

Collect the icing sugar, butter, water and food colouring.

Step 8:

Weigh out 14 grams of butter into a small bowl.

Step 9:

Add one tablespoon of the boiling water to the butter.

Step 10:

Add a small amount of icing sugar and mix until smooth.

Continue adding icing sugar until you reach a consistency that you are happy with.

The icing should be thin enough to dip the cake into, but thick enough that it will stay on the cake without dripping off.

Step 11:

Collect the red and yellow food colouring.

Add equal amounts of each to the icing and mix to produce an orange colour.

Step 12:

Remove the cake from the fridge.

Dip one by one into the orange icing and place back onto the baking sheet.

Place the cake back into the fridge while you prepare the next batch of icing.

If you do not wish to use icing for this step, you can always substitute it with candy melts which will work just as well. They will also set much harder than the icing if that is the texture you are looking for.

Step 13:

Make another batch of icing, following the same directions as before, and divide it into two bowls.

Step 14:

Add equal amounts of yellow and blue to one bowl, mixing to make green.

Add a small amount of black food colouring to the other bowl and mix well.

Step 15:

Place the black icing into a piping bag.

If you do not have a piping bag, you can cut the corner off a zip lock bag like I did.

Step 16:

Remove the cake from the fridge.

Pipe two triangles and a zigzag line onto the cake to form a pumpkin face.

Step 17:

Fill a second piping bag (or ziplock bag) with the green icing.

Pipe a small vertical line onto the top of each cake to form the pumpkin stem.

Step 18:

Your Halloween Pumpkin Cakes are ready to eat!

Store them in the fridge until you wish to serve them.

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