Kids will love these Halloween Spooks made in a silicone cake mould.
![Halloween Chocolate Sponge Spooks. Halloween Chocolate Sponge Ghost Spooks.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLK7oofiyZg-s6OjaQNKUogMPx8a5Gt8fqCC7PjHbBInxMBoWnNnGep2WzRdy4E3-Y9whUldlrJetxSEeIAo9wJJYxkAnfQts3UMse-u-vPOC8kARHPWdPDjb-EvyscpQ2PJnMbxGkVg86vM6s0Rh57KV5XHX-V2D_HTtf4CJiYSm4kavND8BZsze-/s16000-rw/halloween-spooky-chocolate-cake.jpg)
The mould is from Premier Housewares and is microwave-safe, dishwasher safe and can be used in the oven up to 230 degrees; it can also go in the freezer too.
The eyes and mouths didn't show up to well in my finished cakes, but I'm not one to be beaten so I used a micro marshmallow cut into three pieces; just cut one piece slightly bigger than the other two to make the mouth.
Stick them on with a bit of marmalade and the jobs a gooden. Anyway, kids will love to decorate their own spooks!
You can buy the Halloween cake mould from Amazon.
Ingredients
- 110g unsalted butter
- 110g caster sugar
- 1/4 teaspoon of vanilla extract
- 2 x medium eggs - free range of course
- 75g self-raising flour - sieved
- 25g cocoa powder - sieved
- Plus micro marshmallows to decorate
I did try to make jellies in this mould but it didn't work for me, perhaps I'm missing something here but I couldn't get the jellies to come out in one piece.
To make cakes I found you have to lightly oil the mould before adding your cake mixture and then they turn out easier.
![Halloween Spooky Ghost Cakes. Halloween Spooky Ghost Cakes.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSJOQcFan_RUEAt9ufILqCJwopMy1i9DXZ7r5pFkrL2bJfaVkWi3rnx8T49X1ySF1OWSTt6dWFodD9IK-AufZYtejS8R8RPCYP_0la_a7ccVJr3Iz2tlfi2d52zKtWOUZG6lzSQmHxlZljbHx-i0EW-IcBTastxFQ_CXR7tgK4fNckw7LJpXqohz5/s16000-rw/halloween-spook-cakes.jpg)
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
![Halloween Chocolate Cake Spooks Halloween Chocolate Cake Spooks](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLK7oofiyZg-s6OjaQNKUogMPx8a5Gt8fqCC7PjHbBInxMBoWnNnGep2WzRdy4E3-Y9whUldlrJetxSEeIAo9wJJYxkAnfQts3UMse-u-vPOC8kARHPWdPDjb-EvyscpQ2PJnMbxGkVg86vM6s0Rh57KV5XHX-V2D_HTtf4CJiYSm4kavND8BZsze-/s16000-rw/halloween-spooky-chocolate-cake.jpg)
Halloween Chocolate Cake Spooks
Ingredients
- 110g unsalted butter
- 110g caster sugar
- 1/4 teaspoon of vanilla extract
- 2 x medium eggs - free range of course
- 75g self-raising flour - sieved
- 25g cocoa powder - sieved
- Plus micro marshmallows to decorate
Instructions
- Cream together the butter and sugar until pale in colour and fluffy. Add the vanilla extract and gradually beat in the eggs.
- Fold in the remaining flour and the cocoa powder.
- Put the silicon mould onto a baking sheet and spoon the mixture into each mould.
- Bake in the centre of the oven for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
- Once the cakes have cooled, slice the bottoms of each spook to make the base flat then decorate with the mini marshmallows - a tiny bit of marmalade will make the eyes and mouth stick.
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Jan