report

Halloween Cake Ideas Recipes


Skeleton Cupcakes

Ingredients

Refrigerated

  • 3 Eggs

Baking & Spices

  • 1 box Devil's food cake mix
  • 3 cup Powdered sugar
  • 1 Sprinkles
  • 4 tsp Vanilla

Oils & Vinegars

  • 1/2 cup Oil

Nuts & Seeds

  • 1 Almond bark, white

Snacks

  • 1 Yogurt covered pretzels

Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 1/2 cup Milk
  • 1 cup Sour cream

Desserts

  • 1 Marshmallows, large

Other

  • edible marker (bought mine at Michael's)
  • straws or dowels

Directions

  • Preheat oven to 350 degrees and line pans with cupcake liners.
  • Sift cake mix into a large bowl to remove any lumps and add the remaining cake ingredients. Stir until smooth.
  • Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. Let cool.
  • Frosting: Beat butter and cream cheese until smooth. Add vanilla extract and slowly add in powdered sugar until you reach your desired consistency.
  • Roll frosting in sprinkles.
  • To make skeletons cut your straws or dowels into about 4-inch pieces. Melt a few squares on your almond bark, you'll use this as glue.
  • Put a dollop of melted almond bark onto the straw near the upper half and thread a pretzel onto the straw and into the dollop of melted chocolate.
  • Do this with two other pretzels to make your ribcage. (Holding the straw on each side and letting pretzels hang down, I could rest my ribcage on the table to let set. I hope that makes sense...)
  • Use your edible marker to draw on your skeleton face, then push it onto the top of the straw.
  • Push the whole straw into your cupcake.
  • Break two pretzels to make your arms and wiggle them into the top pretzel! You can secure them with more almond bark if you need to!

Toxic Waste

25 mins to make, serves 6

Ingredients

Produce

  • 1 tsp Onion powder
  • 1 Package Spinach, frozen

Condiments

  • 1 tbsp Mustard powder, dry

Pasta & Grains

  • 1 1 Pound box Pasta

Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/4 tsp Black pepper, ground
  • 1 pinch Cayenne pepper
  • 1 Food coloring, green
  • 1/4 tsp Paprika
  • 1/2 tsp Sea salt

Dairy

  • 1/4 cup Butter, unsalted
  • 2 1/2 cups Milk or half & half
  • 8 oz Vermont sharp white cheddar cheese

Other

  • 1 head Fresh caulflower (steamed )

DIRECTIONS

  1. Melt butter in a large pan/Dutch oven over medium-low heat.
  2. Add the flour and whisk to combine.
  3. Simmer, stirring constantly for 1 to 2 minutes.
  4. Pour in the milk and whisk to combine and remove all lumps.
  5. Add the salt, pepper, onion powder, paprika, cayenne, and mustard, stir to combine.
  6. Continue cooking until mixture starts to simmer, 6 to 8 minutes.
  7. Remove from heat and add the grated cheese.
  8. Stir until melted and completely combined.
  9. Add the drained spinach, stir to combine.
  10. Add a few drops of green food coloring if desired.
  11. Add the drained pasta and stir until completely coated.Stir in the steamed cauliflower, and serve immediately.

Toxic Waste
Toxic Waste

Graveyard Dirt Cups

15 mins to make, serves 8

Ingredients

Baking & Spices

  • 2 (3.9 oz) packages Chocolate pudding mix, instant
  • 1 8 oz. container Topping, frozen whipped

Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 3 1/2 cups Milk

Other

  • Edible tombstones and bones
  • 1 lb. 3 oz. family sized box of chocolate cream-filled cookies

Instructions

  • In a bowl, whisk together the pudding mix and milk for 5 minutes until soft set. Stir in the Cool Whip.
  • In a large bowl, cream together the butter and cream cheese. Mix in the pudding mixture.
  • Chop cookies finely in a blender or food processor until they resemble dirt.
  • In serving cups, layer cookie crumbs and pudding mixture.
  • Store in refrigerator. Decorate with tombstones and bones when ready to serve.

Graveyard Dirt Cups
Graveyard Dirt Cups

Peanut Butter Monster Munch Halloween Party Mix

20 mins to make, serves 24

Ingredients

Produce

  • 1 cup Peanuts, roasted salted

Condiments

  • 1/2 cup Honey
  • 2/3 cup Peanut butter, creamy

Baking & Spices

  • 1 Candy melts and sprinkles, Orange
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt

Snacks

  • 12 cups Air-popped popcorn
  • 3 cups Pretzels, mini twist

Dairy

  • 1/4 cup Butter

Desserts

  • 1 cup Candy corn

Other

  • 1 cup Reese's pieces


INSTRUCTIONS

  1. In a very large bowl, mix together the popcorn, pretzels, peanuts, candy corn, and Reese's pieces. Set aside.
  2. In a medium saucepan, bring the honey, sugar, salt, peanut butter and butter to a boil over medium-high heat, stirring constantly. Boil without stirring for five minutes. Remove from heat, and drizzle caramel over popcorn mixture. Stir to coat.
  3. Spread the popcorn mixture onto two baking sheets covered in parchment. Drizzle with melted candy melts and top with holiday sprinkles. Let cool completely, then break apart to serve.

Pumpkin Cheesecake Truffle Mummies (No Bake)

50 mins to make, serves 14

Ingredients

Vegetarian

Produce

  • 1/4 cup Pumpkin puree, canned

Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1 Food coloring, red
  • 3 tbsp Powdered sugar
  • 1/8 tsp Salt
  • 1/2 cup White chocolate chips
  • 1 White chocolate chips or white dipping chocolate

Snacks

  • 1 1/2 cups Gingersnap cookie crumbs
  • 1/3 cup Graham cracker crumbs

Dairy

  • 3 oz Cream cheese

INSTRUCTIONS

  1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
  2. Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
  3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
  4. Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.

Gooey Monster Eye Cookies

Ingredients

Refrigerated

  • 1 Egg

Baking & Spices

  • 1 Cake mix box, Yellow
  • 1 Food coloring, green
  • 1 Powdered sugar
  • 1/2 tsp Vanilla

Dairy

  • 1 8 oz. bar cream cheese
  • 1/2 cup Butter

Desserts

  • 1 Candy eyeballs

Instructions

  1. Beat butter, vanilla, egg and cream cheese until fluffy.
  2. Mix in cake mix. Add green food coloring until it's the color you want. I used neon green. Chill for 30 minutes.
  3. Roll into balls and dip in a bowl of powdered sugar.
  4. Bake at 350 for 10-12 minutes. While warm push eye balls into the center or all over the cookie. ENJOY!

Pumpkin Patch Dirt Cake

Ingredients

Produce

  • 1 Mellowcreme pumpkins

Baking & Spices

  • 1 16oz container Topping, frozen whipped

Snacks

  • 1 packages Oreo cookies

Dairy

  • 4 tbsp Butter
  • 8 oz Cream cheese
  • 3 cups Milk

Other

  • 2 Small (3.90z) packages of instant chocolate pudding

Instructions

  1. Combine instant pudding and milk.
  2. In a separate bowl, mix cream cheese and butter together and add to pudding.
  3. Fold the whipped topping into the mixture.
  4. Process Oreos in a food processor until they resemble dirt.
  5. Layer 1/2 of cookies (dirt) in bottom of 9x13 casserole dish, add pudding mixture, and top with another layer of cookies (dirt).
  6. Line pumpkins on top of cake to resemble a pumpkin patch.

Halloween Sugar Cookie Cake

Ingredients

Vegetarian

Baking & Spices

  • 1 Food coloring
  • 1 Halloween candy and sprinkles.
  • 4 cups Powdered sugar
  • 1 oz Roll of sugar cookie dough, refrigerated.
  • 1 tsp Vanilla

Dairy

  • 1/2 cup Butter
  • 4 oz Cream cheese
  • 3 tbsp Milk

Instructions

  1. Begin by preheating oven to temperature on cookie roll.
  2. Line a large jelly roll pan with parchment paper.
  3. Take out cookie dough from package and press together. Roll out until it's a circle that is about ¼ inch thick. Cook 14-16 minutes or until golden brown.
  4. Let cookie cool.
  5. Make frosting by beating ½ cup butter and 4 oz. cream cheese until mixed well. Add powdered sugar, milk, vanilla and food coloring. Add to cookies.
  6. Top with cut up candy and sprinkles.

Vanilla Bean Cupcakes

17 mins to cook, makes 24 cupcakes

Ingredients

Refrigerated

  • 5 Egg whites

Condiments

  • 1 2/3 tbsp Rodelle vanilla bean spread

Baking & Spices

  • 1 tbsp Baking powder
  • 2 1/2 cup Cake flour
  • 1 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 4 cup Powdered sugar

Dairy

  • 2 1/4 cup Butter, unsalted
  • 7/8 cup Milk

Desserts

  • 48 Candy eyes

DIRECTIONS:

  1. For the cake, whisk together the egg whites, vanilla bean paste and 1/4 cup milk in a small bowl. Set aside.
  2. In a large mixing bowl, beat the butter and sugar for 2 minutes. Add in dry ingredients and mix until combined. Slowly add in egg mixture, beating until fully incorporated. Beat in the remaining 1/2 cup milk. Turn mixer on high and beat for 2 minutes.
  3. Fill cupcake liners 2/3 full and bake in a 350 degree oven for 17-18 minutes, until set (will begin to lightly brown on edges). Remove and cool completely before frosting.
  4. For the frosting, beat butter for 5 minutes until pale in color. Add sugar, vanilla bean paste and milk. Beat an additional 5 minutes until light and fluffy.
  5. Pipe onto cupcakes by filling pastry bag and using tip 48, pipe "stripes" onto top of cupcakes. Add candy eyes.

Comments

No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article

    Menu

    Resources