These are just iced sugar cookies, using my recipe from here.
I used a cookie cutter shaped as a rugby ball/American football. After the royal icing set, I popped a rice paper topper on top. If you have the time, you could also wait until the icing has set and is fully dry, then paint your eyeball on using a fine paint brush and food colouring.
Creepy Cupcakes
I made a dozen red velvet cupcakes to start with. Red velvet is essentially a moist chocolate sponge with a generous dose of red colouring.
Ingredients:
- 60g butter
- 150g caster sugar
- 1 eggs
- 125ml buttermilk
- red food colouring
- 1 teaspoon vanilla extract
- 1/2 teaspoons bicarbonate of soda
- 125g plain flour
- 1 dessertspoon cocoa powder
- 1 tsp salt
- Preheat oven to 180 C / Gas mark 4.
- Line a muffin tins with 12 paper cases.
- Beat the butter and sugar until light, pale and fluffy.
- Mix together the eggs, buttermilk, red food colouring and vanilla.
- Add to the sugar mixture a little at a time.
- Sift together the bicarb, flour and cocoa powder. Stir in the salt, then add into the mixture. If using a machine, do this but until just until blended. Don't over beat or you will beat out all the air you incorporated.
- Bake for 20-25 until the tops spring back when lightly pressed, or an inserted skewer comes out clean. Cool in the tin set over a wire rack.
- When fully cooled, scoop out a little of the top and put in a teaspoon of raspberry jam.
- Top with buttercream and decorate with edible glitter
For this cake, I used a rich Victoria sponge recipe, times by 1.5 so I can make 3 layers.
Ingredients:
- 6 large free range eggs
- 335g self-raising flour
- 335g caster sugar
- 335g butter
- 2 tsp vanilla extract
- 3 tsp baking powder
- 1 tbsp cocoa powder
- black food colouring
- purple food colouring
- green food colouring
- Cream together the butter and sugar until light, fluffy and pale.
- beat the eggs with the vanilla extract and add to the cake mixture a little at a time
- Sift the flour and baking powder together then gently fold into the mixture
- separate the mixture into 3 portions, and add the cocoa powder to one portion along with some black colouring.
- to a second portion, add some green colouring
- to the final portion, add some purple colouring
- Bake the cakes at 180C/350F/Gas 4 for 20-25 mins
- Once cooled, sandwich each layer with buttercream, and then coat a thin layer over the outside
- Allow this outside layer to set and harden a little before covering the cake with orange coloured fondant.
- Using a small amount of black coloured icing, pipe a design around the side
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