Halloween cake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, golden caster sugar, self-raising flour, cocoa powder, egg, butter, icing sugar, ready-to-use icing, malteser, m&m and jelly diamond.
Hooting Halloween owls
Course: Halloween cake
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 6 medium eggs
- Butter: 280g butter, softened
- Self Raising Flour: 200g self-raising flour, minus 1 rounded tbsp
- Golden Caster Sugar: 280g golden caster sugar
- Cocoa Powder: 1 rounded tbsp cocoa powder
- Icing Sugar: 280g icing sugar, sifted
- Ready To Use Icing: 1 tube orange ready-to-use icing
- Malteser: 1 small bag Maltesers
- M&M: 1 tube choco M&Ms minis (use just the brown sweets) or Cadbury's mini buttons
- Jelly Diamond: 1 tub jelly diamonds (just the orange ones)
Directions
- Heat oven to 190C/fan 170C/gas 5. Line a 12-cup muffin tin with brown muffin cases. Beat the first 5 ingredients to a smooth batter and spoon between the cases, almost filling them to the top. You may have a little left over. Bake for 20-25 mins until risen and spongy. Cool on a rack.
- Beat the butter and icing sugar until smooth. Slice off the very tops of the cakes and cut each piece in half. Spread a generous layer of icing over each cake.
- Working on one cake at a time, squirt a pea-sized blob of orange icing onto two Maltesers and use to fix a brown M&M on each. Sit the eyes, two pieces of cake top (curved edge up) and a jelly diamond on the icing to make an owl.
