Are you looking to throw an amazingly spooky Halloween party, or just looking for eerie Halloween food that you can wow the kids with? Look no further than these 5 quick and terrifyingly easy Halloween party food ideas your kids will love!
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Halloween is a time to unleash your creativity – the spookier and scarier, the better! From eyeball cake pops to a bone-covered cake with ‘blood’, these easy Halloween party food ideas will get your party off to a terrifying start!
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1. Spooky Character Cupcakes
Spooky Character Cupcakes
- 110g (3.8oz) butter
- 110g (3.8oz) caster sugar
- 2 eggs
- 75g (2.6oz) self-raising flour
- 25g (0.8oz) Dr Oetker Fine Dark Cocoa Powder
- 150g (5.3oz) butter, softened
- 300g (10.6oz) icing sugar
- Dr Oetker Extra Strong Food Gel colours (black, green, red, orange)
- Dr Oetker Regal-Ice Ready to Roll Icing White
- Dr Oetker Ready to Use Easy Icing
- Dr Oetker White Designer Icing
- Preheat oven to 180°C/350°F/Gas Mark 4. Line a cupcake tin with baking cases.
- Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture starts to curdle. Fold in the remaining flour and cocoa powder with a metal spoon.
- Spoon the mixture into the baking cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven, transfer to a wire rack and leave to cool.
- To decorate, first make the buttercream by beating together the butter and icing sugar until a soft, smooth mixture is formed. Add 2 tsp of the desired colour.
- For pumpkins, pipe buttercream using a large round nozzle to create pumpkin sections. Use Regal Ice White, green buttercream and black ready to roll icing to make faces.
- For skeletons, cover cupcake in white ready-to-roll icing, then use Dr. Oetker White Designer Icing to stick. Make edible paint using water and black gel colour and draw on eye and mouth details.
- For cyclops monsters, pipe buttercream using a star nozzle to make a furry effect monster face, then decorate using black and white ready-to-roll icing to make a round single eye and little teeth.
- For the devils, pipe buttercream onto cupcake with a large round nozzle to create a whipped red peak. Take a tiny amount of black ready-to-roll icing and cut in half before forming two small horn shapes to stick into the buttercream.
Next up: Firework Cookie Pops
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2. Firework Cookie Pops
Firework Cookie Pops
- 100g (3.5oz) lightly salted butter, softened
- 100g (3.5oz) caster sugar
- 200g (7oz) plain flour
- 1 tsp Dr. Oetker Caramel Flavour
- 1 tbsp whole milk
- Icing sugar, to dust
- 225g (8oz) Dr. Oetker Regal-Ice Ready-to-Roll White Icing
- 2 tbsp clear runny honey
- Dr. Oetker Bright Writing Icing
- Preheat the oven to 180°C/160°C Fan/350°F/Gas Mark 4. Line three baking trays with baking paper. Put the butter and caster sugar in a bowl and beat until pale and creamy.
- Sieve in the flour and stir together to make a mixture that resembles a crumble topping. Add the Caramel Flavour and milk. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.
- Roll out the dough to a thickness of ½ cm (¼ inch). Using an 8cm (3inch) sun-shaped or flower-shaped cookie cutter, cut out 12 shapes, re-rolling the dough as necessary.
- Arrange 4 cookies on each tray. Put a paper (not plastic) cookie pop stick underneath each cookie and press down gently to push the dough onto the stick. Prick with a fork and chill for 30 minutes.
- Bake for 10-12 minutes until firm and lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
- To decorate, dust the work surface lightly with icing sugar and knead the Regal-Ice until smooth and pliable. Roll out thinly and cut out 12 shapes using the same cookie cutter, re-rolling as necessary.
- Brush the tops of each cookie with honey and stick the icing shapes neatly on top. Using the tubes of writing icing, pipe firework-like patterns on the icing and leave for a few minutes to dry before serving.
Next up: Red Velvet Shaky Bones Cake
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3. Red Velvet Shaky Bones Cake
Red Velvet Shaky Bones Cake
- 340g (12oz) self-raising flour
- 290g (10oz) butter, softened
- 270g (9.5oz) golden caster sugar
- 350ml (11.9fl.oz) buttermilk
- 3 medium eggs
- 2 tsp Dr. Oetker Extra Strong Food Gel Colour Red
- 3 tbsp Dr. Oetker Cocoa Powder
- 2 tsp Dr. Oetker Madagascan Vanilla Natural Extract
- 5 tsp salt
- 5 tsp Dr. Oetker Bicarbonate of Soda
- 5 tsp white vinegar
- 250g (8.8oz) unsalted butter, softened
- 500g (17.6oz) icing sugar
- 2 tsp vanilla extract
- 3 tbsp cream cheese, at room temperature
- 3 tbsps seedless strawberry/raspberry jam to a ¼ tsp Dr. Oetker Red Food Gel Colour
For the meringue bones:
- 175g (6oz) white caster sugar
- 3 large egg whites at room temperature
- 1 tsp Madagascan Vanilla Natural Extract
- Pinch of salt
- Preheat the oven to 180°C/160°C Fan/350°F/Gas Mark 4. Grease and line two 8-inch round cake tins.
- Cream butter and sugar together until light and fluffy. Beat eggs in gently one at a time, thoroughly adding each one into mixture
- In a small bowl, mix the cocoa powder, vanilla and red food colour into a paste. Add to the cake batter and beat well.
- Add salt to the buttermilk and stir. Add to the cake batter in three parts, alternating with the flour. With each addition, beat until ingredients are incorporated but don’t over-beat.
- In a small bowl, mix the vinegar and bicarbonate of soda and add to the batter. Mix until smooth, then divide equally between the tins and bake for 20 minutes.
- Leave to cool, then layer with crumb coat and frosting. Chill for half an hour before decorating.
- To make the frosting, cream the butter and icing sugar together until light and fluffy. Add 3 tbsp of room temperature cream cheese and gently mix, then set aside until needed.
To make the meringue bones:
- Whisk the egg whites with a pinch of salt in a clean bowl with an electric hand whisk or in a stand mixer until stiff peak consistency is reached.
- Add 1/3 of the sugar and whisk in for 30 seconds. Add the other two thirds, whisking well between each.
- Place mixture in a piping bag and pipe random sized bone shape meringues over two large baking trays, leaving a little gap in between each.
- Bake for 30-40 minutes at 120°C fan/ until dried out completely.
- To decorate the cake, use a little cream cheese frosting to fix the bone around the top and on the sides of the cake.
- Slice and serve with a drizzle of red jam (made with a touch of water and a tiny squeeze of red food gel colour) to replicate gooey blood!
Next up: Scary Eyeball Cake Pops
4. Scary Eyeball Cake Pops
Scary Eyeball Cake Pops
- 160g (5.6oz) Dr. Oetker Fine Cooks Dark Chocolate 54%
- 200g (7oz) unsalted butter, softened
- 280g (9.9oz) light brown sugar
- 4 medium eggs
- 1 tsp Dr. Oetker Madagascan Vanilla Extract
- 200g (7oz) plain flour
- 10 plastic forks
- 300g (10.6oz) Dr. Oetker Fine Cooks White Chocolate
- 2 tsp vegetable oil
- Dr Oetker Ready to Roll Regal-Ice Coloured
- Dr Oetker Extra Strong Food Gel Colour Red
- Preheat oven to 180°C/160°C Fan/350°F/Gas Mark 4. Grease and line an 8-inch cake tin. Melt the chocolate in a small bowl over simmering water, and leave to cool.
- Cream the butter and sugar together slowly until combined, then start to beat the mixture on fast until pale and fluffy.
- Add the beaten egg a little at a time on slow until each bit is incorporated, then pour all the cooled chocolate and vanilla extract into your mix, beating all the time.
- Fold in the plain flour, then pour the mixture into the tin and bake for 30-40 minutes. Test the cake with a knife; this should come out with a slight mark of the cake mixture as you want a slightly gooey consistency.
- Once cooled, crumble the cake into a fine crumb consistency and shape into balls ready to decorate.
- Melt the white chocolate and oil in a bowl, then dip each fork into the mixture and stick into the cake pop. Leave to chill for 20 minutes.
- Dip each ball into the white chocolate and leave to dry, then double dip again to achieve a smooth coating.
- Cut out circles of green, red and yellow ready-to-roll icing and stick onto the cake pop using the Designer Icing.
- Use the black icing to make a tiny ball for the pupil. Using Dr Oetker Red Food Gel Colour and a dash of water, pipe spindly lines coming out from the centre and over the cake pop to give a blood shot effect.
Next up: Cheeky Chocolate Bats
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5. Cheeky Chocolate Bats
Cheeky Chocolate Bats
- 125g (4.5oz) plain cake crumbs
- 1 sachet (25g) Dr. Oetker Fine Dark Cocoa Powder
- 40g (1.5oz) icing sugar
- 50g (2oz) unsalted butter, melted
- 1 tsp Dr Oetker Madagascan Vanilla Extract
- 150g Dr Oetker Fine Cooks’ 72% Extra Dark Chocolate
- 75g (3oz) Dr Oetker Fine Cooks’ 72% Extra Dark Chocolate
- Dr Oetker White Designer Icing
- Dr Oetker Bright Writing Icing (Red)
- Put the cake crumbs in a mixing bowl. Sift the cocoa powder and icing sugar on top, then mix in the melted butter and vanilla extract until well combined.
- Either using a cake pop baller or your hands, form the mixture into nine cake pops approximately 4cm in diameter, and put on a plate lined with baking parchment. Cover and chill for 30 minutes until firm.
- Meanwhile, make the bat wings. Break the dark chocolate into pieces and put into a heatproof bowl. Place over a saucepan of barely simmering water to melt. Remove from the water and leave to cool for 10 minutes.
- Using a bat shaped cookie cutter or template, trace 9 pairs of wings spaced a little apart on sheets of baking parchment – each wing needs to be about 7cm long, and approximately 4cm deep. Spoon about one-third of the melted chocolate into a small piping bag without a nozzle. Snip a little of the bag away at the end and begin piping round each wing shape to give an outline in melted chocolate. Leave for a few minutes to set before going back and filling in the centres with more melted chocolate to make them solid. Leave in a cool place to set.
- Place a small sheet of baking parchment on another board and pipe the outline of 9 pairs of ears. Once set, fill in the centre with melted chocolate. Leave in a cool place to set.
- Once the wings have set, pipe on the wing detail and set aside until ready to assemble.
- To decorate, melt the remaining dark chocolate and, working on one cake ball at a time, drop it into the chocolate and gently turn it over using a fork to coat completely. Carefully lift out the ball on the prongs of the fork and gently tap the fork several times on the side of the bowl to remove the excess chocolate and give a smooth finish. Put the ball on the lined board.
- Whilst the chocolate is still soft, carefully press a pair of wings and ears into the sides and top of the chocolate cake ball. To avoid getting fingerprints on the chocolate, you may prefer to wear thin latex gloves for this.
- Repeat this process to cover and decorate the remaining cake balls, then put the chocolate bats in a cool place to set (or the fridge for about 15 minutes). Keep any remaining melted chocolate for the final decoration.
- Once the bats are set, pipe on the whites of the eyes using Designer Icing and a big smiley mouth using red Writing Icing. Re-melt the leftover chocolate as necessary, and either pipe or brush on small amounts for eye balls and noses. Leave for a few minutes to set and then the bats are ready to serve and enjoy!
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