Halloween bakes for big and small monsters with Juliet Sear
From Spooky Spider Donuts to Creepy Candle Cakes, Juliet Sear brings us some of her favourite baking creations to try with the family this Halloween.
Juliet Sear’s Spi - Doughs
Makes 6
Ingredients
6 ice ring doughnuts300g dark chocolate6 doughnut holes/balls12 edible candy eyes
Method
1. Place the ice ring doughnuts on a lined baking sheet with greaseproof paper.2. Melt the dark chocolate in a bowl, which is placed over a pan of simmering hot water.
3. Once the chocolate has cooled a little, submerge each doughnut hole in the chocolate and place in the middle of the ice ring doughnuts.
4. Place two edible candy eyes on each chocolate-covered doughnut hole.
5. Pour the remaining melted chocolate into a piping bag. Snip a hole in the piping bag and pipe chocolate legs around each doughnut.
6. Allow the chocolate to set. Then using a fish slice, gently place each spider doughnut on a serving board or plate.
Juliet Sear’s Boo Scetta
Makes 6 - 8 Toasts
Ingredients
1 ciabatta loaf1 garlic clove250g fresh tomatoes, chopped1 tbsp basil leaves, choppedSalt and pepperExtra virgin olive oil6-8 mozzarella, thin slices1 tsp black olive slices, chopped into small squaresSmall squeeze balsamic glaze
Method
1. Cut the ciabatta loaf horizontally and toast the two halves until golden brown.
2. Cut a garlic clove in half and rub over the two ciabatta toasts. Then crush the remaining garlic.
3. To make the topping, in a bowl add the remaining crushed garlic, tomatoes, basil leaves, seasoning and olive oil. Mix well and check the seasoning.
4. Use a paper cut out of a ghost or ghost cookie cutter, on the mozzarella slices to make the ghosts.
5. Place a mozzarella ghost over one end of the ciabatta loaf to help cut 6 – 8 equal toasts.
6. Spoon the tomato topping over each of the ciabatta toasts.
7. Put a mozzarella ghost on top of the tomato toasts.
8. On each ghost, place two small olive squares for the eyes and a dollop of balsamic glaze for the mouth.
Juliet Sear’s Phantom Pops
Makes 10 - 12 Pops
Ingredients
200g white chocolate, melted1 packet double stuffed OreosThin lollipop sticks
Selection of mixed colours of candy melts:150g red150g orange150g green150g purple
To decorate:Edible candy eyesMikado or pretzel sticks for the Frankenstein bolts or spikey hairExtra chocolate chips or pieces of Oreo for hornsSprinkles of your choiceA little melted chocolate or black royal icing for face details
Method
1. Melt the white chocolate in the microwave.
2. Gently remove one of the biscuits off an Oreo, dip the tip of a lollipop stick in the white chocolate and place it in the middle of the white filling. Replace the biscuit halve on top of the lollipop stick and gently squeeze. Do the same for the remaining packet. Place the Oreo pops in the fridge to set.
3. In separate bowls, melt the candy melts in the microwave. Use a little vegetable oil if they need loosening.
4. Dip each biscuit pop into the different colours of candy melts and white chocolate. Place on a lined baking sheet.
5. To decorate, while the chocolate and candy melts are not quite set, push in eyes, add sprinkles or other details like the Frankenstein bolts. Let them set then continue to add the fishing details with any piping of mouths, hair or pupils etc.
Juliet Sear’s Creepy Candle Cake
Makes 8-10
Ingredients
900g icing sugar, sieved450g unsalted butter, softened2 tsp vanilla essence3 x Victoria sandwich cakes, shop bought1 battery operated tea candle250g white chocolate1 tbsp boconut oil or veg oilCan also use 900g of shop bought vanilla buttercream
Method
1. To make the buttercream, place the icing sugar, butter and vanilla essence into a stand mixer and beat until smooth.
2. Trim the humps from the top of each of the cakes.
3. Place the first cake on a stand or board and spread over with a layer of buttercream on the top allowing the buttercream to seep over the edges.
4. Continue to stick the second cake the same way.
5. Place the third cake upside down, so the smooth side is facing up. You will then have a tower of three cakes on top of each other.
6. With a palette knife or cake scraper, smooth a thin layer of icing around the top and edges of the cake. Dipping the palette knife into a jug of hot water will help smooth the edges.
7. Chill the cake in the fridge for 30 minutes to help the buttercream to set.
8. Add a second coat of buttercream the same way and chill again.
9. Place the candle on top in the middle of the cake and mark around with a knife. Then spoon out the cake and make a well for popping the candle in.
10. Melt the white chocolate and oil gently in the microwave, adding oil helps the white chocolate to be runny and not seize.
11. Pop the melted chocolate into a piping bag.
12. Pipe around the top edges of the cake to make long drips. Flood the top of the cake with chocolate and smooth over with a palette knife. Make sure the candle is switched on and covered by chocolate.
13. You can re-melt the chocolate and add more drips over the top to make it look like it has loads of wax dripping down the sides.