halloween

Halloween Cakesicles

October 22, 2021 By Ashley Leave a Comment

Do you have left over cake or cupcakes? Repurpose them and make these Halloween cakesicles. I made these super cute, easy, and yummy Halloween cakesicles with some left over red velvet cupcakes. These cakesicles are perfect for decorating with the kiddos or as a dessert for a Halloween party.

black and white Halloween cakesicles decorated with orange chocolate drizzle and Halloween sprinkles

What is a cakesicle?

Cakesicles are perfect for using any left over cake or cupcakes you have on hand. They’re similar to a cake pops but typically made in a popsicle mold, consisting of a cake/frosting mixture coated in chocolate. They can be decorated any way you like and they’re super easy to make. I think cakesicles are easier to make than cake pops because these are made with a mold.

Cakesicles are fun to make, can be customized any way you like, and are super kid-friendly.

chocolate lined cakesicle mold with red velvet cake and buttercream mixture in the molds

Choosing the Chocolate Coating

The best chocolate to use both for ease and coloring, is coating chocolate or candy melts. Be sure to find a good quality coating chocolate, one you like the taste of. I like to use Ghirardelli brand because it’s easy for me to find, but also because I think their white melting wafers taste better than ones you can typically find at craft stores.

You can use either candy color (oil based) or you can use powdered food color. I used powdered color by The Sugar Art to color both the black and orange chocolate.

close up of white cakesicle with orange chocolate drizzle and Halloween sprinkles with a fondant bat

How to make Halloween Cakesicles

Cakesicle molds can be purchased at many craft stores, or online. I recommend getting 2-3 molds especially if you plan on making more cakesicles in the future.

Melt the chocolate in the microwave just until melted in 30 second increments.

Stir in candy color or powder color while the chocolate is still warm.

Using a clean paintbrush (one specifically for food, or a pastry brush) paint a layer of chocolate into the molds.

close up view of black cakesicle with Halloween sprinkles and sugar pumpkin

Pop the mold into the freezer for two minutes to harden.

Paint another layer of chocolate and freeze for another two minutes. If using light colors, like white, I usually paint a third layer, and I did with these so the red velvet wouldn’t peek through.

I made 8 cakesicles total , and used 3-4 cupcakes. I added just enough frosting so that the cake mixture *just* held together, no more than a couple tablespoons.

Add a little frosting at a time, until you reach the desired consistency. You should be able to lightly squeeze the dough together in your hand and it stays together but isn’t wet or soggy.

close up of black cakesicle drizzled with orange chocolate with Halloween sprinkles and sugar pumpkin

Place a heaping tablespoon of cake mixture into the mold, or more depending on the size of your moulds. Mine are fairly small. You want to leave 1/8′-1/4″ space on top for more chocolate coating.

Insert a popsicle stick through the mold into the cake mixture and top with more chocolate to fully fill the mold and cover the cake. Use an offset spatula to scrape off any excess chocolate.

Freeze for 3-5 minutes before removing the cakesicles from the mold. Carefully peel away the mold from the cakesicle to not break the chocolate or loosen the stick. Drizzle each with orange chocolate and top with Halloween sprinkles. I used the Monster Mashup sprinkle mix from Sprinkle Pop.
I used a silicone bat mold and black fondant to make the fondant bats.

cakesicles lined up, alternating white and black with orange chocolate drizzle and Halloween sprinkles

If you make these Halloween cakesicles, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more Halloween tutorials, check out these posts:

Halloween Rice Paper Ghosts Tutorial

Halloween Wafer Paper Mummy Cake Tutorial

Easy Halloween Ghost Cookies

Black Cocoa Cut Out Sugar Cookies + Decorated Jack O Lantern Cookies

Halloween Red Velvet Cupcakes with Ermine Frosting

October 18, 2021 By Ashley Leave a Comment

Spooky season is in full swing, and today I’m sharing with you these cute Halloween red velvet cupcakes with vanilla ermine frosting. These cupcakes are everything a red velvet cupcake should be – moist, fluffy, with a light cocoa flavor and a slight tang from the buttermilk. The ermine frosting is the perfect accompaniment to the cupcakes. It’s light and fluffy, like a combination of whipped cream frosting and meringue style buttercream. They’re incredibly delicious and fun to make with the kiddos.

close up Halloween vampire bite red velvet cupcakes with vanilla ermine frosting

What is Ermine Frosting?

Ermine frosting, or boiled frosting, or flour frosting is unique in the sense that the base of the frosting is made from a flour based, almost custard-like paste. Don’t worry, it doesn’t taste like flour, nor can you tell it’s even in there.

Cook milk, sugar, flour and salt over medium heat until it starts to boil and is thickened and glossy.
Let the paste cool room temperature, then add to whipped, room temperature butter, a little bit at a time. If you add all the paste at once, it could curdle, or break.
Beat in any flavorings and the frosting is ready to use.

Ermine frosting is light and similar in consistency to a mix of whipped cream frosting and a meringue style buttercream. Ermine frosting doesn’t taste too buttery like a meringue buttercream, but tastes more like a less sweet American buttercream. This frosting does not crust and must be refrigerated.

Check out my post on Ermine Frosting for all the details on how to make it.

close up of Halloween vampire bite detail with raspberry jam in vanilla ermine frosting

Red Velvet Cupcake Ingredients:

Flour – Cake flour is used in this recipe to keep the cupcakes fluffier and lighter in texture.

Dutch processed cocoa powder – Not only does Dutch process provide a smoother chocolate flavor, it helps neutralize the tang from the buttermilk and vinegar for a more balanced flavor. It also contributes to a darker colored cupcake.

Fine sea salt – enhances and balances flavors

Canola oil – keeps the cake moist and tender

Sugar – granulated sugar

Egg and egg white – adds structure and helps the cupcakes rise

Vanilla – for flavor

Red food color – I like to use liquid red food coloring for red velvet, but you can also use red gel color if you wish. I’ve provided the amounts below in the recipe.

Buttermilk – tenderizes the cupcake and contributes a slight tang for that classic red velvet flavor

Baking soda and vinegar – chemical process that helps the cupcakes rise

Halloween vampire bite red velvet cupcakes with vanilla ermine frosting

How to Make Halloween Red Velvet Cupcakes

This is the best red velvet cake. It’s so delicious, and because it is oil based, stays super moist and even tastes better the second day. The hint of cocoa and the tang from the buttermilk and vinegar are what gives red velvet cake it’s signature flavor. And, they couldn’t be easier to make.

Beat oil and sugar until they are well combined, followed by the egg, egg white, vanilla and red food color. It should have a paste-like consistency at this point.
Add in the flour, alternating with the buttermilk.
Baking soda and vinegar are whisked together and beaten in to the batter. This is to help the cake rise while baking and kickstarts the bubbly/carbon dioxide reaction right away. I use this same technique in my stout cake and my chocolate cake recipes. Don’t worry you won’t taste the vinegar in the finished cupcakes.

Double this recipe if using this batter to make a cake. This recipe makes 3 – 8″ or 9″ pans.

red velvet cupcake with vanilla ermine frosting with the wrapper off

Vampire Bite Decoration

I used raspberry jam, about 2 tablespoons or so, for my vampire bite decorations. I warmed up the jam in the microwave for 8-10 seconds just a bit to loosen it up.

To get the jam specifically to look like little bite marks, you will want to use a piping bag with the tip cut off, just enough to for the jam to come out just a bit. The bite marks only need a little bit of jam.

Insert the tip of bag about 1/4″ into the frosting and pipe in the jam, letting it ooze and spill. Repeat the same for the second bite mark.

close up of bite of red velvet cupcake on fork

Storage

These cupcakes will last up to 4 days in an airtight container in the refrigerator. Let the cupcakes come to room temperature before serving. Cupcakes, unfrosted, can be frozen for up to 3 months. Ermine frosting needs to be refrigerated after 6 hours. Ermine frosting can be made and stored in the refrigerator for a week, or frozen up to 4 months.

If you make these Halloween red velvet cupcakes with ermine frosting, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Fruity Pebbles Cupcakes

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Caramel Apple Cupcakes

Maple Bacon Blueberry French Toast Cupcakes

Halloween red velvet cupcake with vanilla ermine frosting cake texture

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Halloween Red Velvet Cupcakes with Ermine Frosting

Fluffy and moist red velvet cupcakes topped with light and creamy vanilla ermine frosting

Prep Time30 mins

Cook Time18 mins

Cooling Time20 mins

Total Time1 hr 8 mins

Course: Dessert

Keyword: ermine frosting, halloween cupcakes, red velvet cupcakes

Servings: cupcakes

Equipment

Ingredients

Red Velvet Cupcakes

1 ¾ cups (199g) cake flour
1/4 cup (22g) unsweetened cocoa powder, Dutch processed
1 teaspoon fine sea salt
1 cup (198g) canola oil
1 cup + 2 tablespoons (223g) granulated sugar
1 large egg, room temperature
1 large egg white
2 teaspoons pure vanilla extract
2 tablespoons + 2 teaspoons red food color (or 2 teaspoons red gel food color)
½ cup + 2 tablespoons (142gl) buttermilk, room temperature
1 teaspoon baking soda
1 ¼ teaspoons apple cider vinegar

Vanilla Ermine frosting

1 batch vanilla ermine frosting
2 tablespoons raspberry or strawberry jam

Instructions

Red Velvet Cupcakes

Preheat the oven to 350F. Line 2 cupcake tins with paper liners.
In a medium bowl, whisk together the cake flour, cocoa powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and sugar.
Beat on medium speed until well combined.
Add the egg and white and beat until the mixture is well combined.
Add the vanilla extract and red food color.
Add the flour mixture in three batches, alternating with the buttermilk, mixing only until just combined after each addition.
In a small bowl, whisk together the baking soda and vinegar. Immediately add the mixture the batter and beat for another minute.
Remove the bowl from the mixer and give it a final scrape to make sure all the ingredients are incorporated.
Divide the batter among the cupcake liners, filling them about 2/3 full.
Bake the cupcakes for 17-19 minutes or until a toothpick comes out with a few stray crumbs.
Cool for 10 minutes in the pan. Transfer the cupcakes to a cooling rack to cool completely.
Pipe the ermine frosting onto the cupcakes.
Warm up the jam in the microwave for 8-10 seconds just a bit to loosen it up and make it more liquid.
Fill a small piping bag with the jam and cut just the tip of the bag off, just enough to for the jam to come out just a bit. The bite marks only need a little bit of jam.
Insert the tip of bag about 1/4" into the frosting and pipe in the jam, letting it ooze and spill over the side of the hole. Repeat the same for the second bite mark.

Notes

Cupcakes can be stored frosted in the refrigerator for up to 4 days.

Unfrosted cupcakes can be frozen for up to 3 months.

Ermine frosting needs to be refrigerated after 6 hours. Bring cupcakes to room temperature before serving.

Matcha Sugar Cookies + Decorated Halloween Cauldron

October 13, 2021 By Ashley Leave a Comment

I love a good sugar cookie, especially one that actually tastes good, and doesn’t spread all over the place when baking. I’ve shared recipes for my go-to sugar cookie recipe and my black cocoa sugar cookies, so today I am sharing with you my matcha sugar cookie recipe. It tastes amazing AND doesn’t spread when baking. I love matcha. It’s earthy, with a hint of sweetness and umami flavor. Really though, it’s hard to explain what makes matcha so appealing and tasty, but it is. My matcha sugar cookies are earthy, just sweet enough, with a hint of almond to compliment the green tea.

When making these cookies, I thought, what better way to highlight a green cookie than with a Halloween theme decoration. So, I went with a witchy cauldron cookie with glowy green potion bubbles with some sugar eyeballs, bones and sprinkles.

Now, if you’ve been to my blog before, you know that royal icing cookie decorating is not my strongest skill nor am I overly patient with the process. So for these cookies, I kept it easy. You will need:

a cauldron cookie cutter

15 second royal icing – black, white and bright green

a scribe tool or a toothpick

#1 and #2 piping tips

piping bags

I wanted to give the cauldrons a used, beat up look just to kind of make them look old and witchy. I outlined the cauldron shape on the cookie with royal icing. Then I gave the cauldron some “feet” to stand on. I filled in the outlines right away with black royal icing, leaving some areas more sparse than others. This will give the icing an uneven look when they’re completely filled in with icing. If you want a more solid look not-so-banged-up look, flood the cookie evenly and wiggle it back and forth on your work surface to even out the icing.

While the black was drying, I made icing eyeballs and bones with white royal icing. You can buy both sugar bones and eyeballs at the craft store during Halloween if you want to keep things simple. To make them yourself, pipe different small sized rounds on a parchment paper. You want to keep them small but varying in size. Let them dry completely, then use an edible marker or gel food color to paint the black centers. To make the bones, use a #1 tip to pipe a “Y” shape, then pipe an upside down “V” on the bottom of the Y.

For the potion bubbles, I used a #2 piping tip and piped various sized dots along the top area of the cookie. Be sure the dots do not touch otherwise they will run together. Wait for the dots to crust over and dry a bit, then add a second layer. Repeat this step 2 or 3 more times. While the dots are still wet, place the eyeballs and the bones, then the sprinkles. Let the cookies dry completely before storing and packaging.

If you make these matcha sugar cookies or use this decorated cauldron tutorial, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more decorated cookie recipes, check out these posts:

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

Snowflake Sugar Cookies

Tutorial: Speckled Egg Cookies

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Matcha Sugar Cookies

Matcha green tea flavored sugar cut out cookies

Prep Time10 mins

Cook Time20 mins

Chill1 hr

Total Time1 hr 30 mins

Course: Dessert

Servings: -14 large cookies

Ingredients

2 ½ cups (312g) all purpose flour
2 tablespoons matcha tea
½ teaspoon fine sea salt
1 cup (226g) unsalted butter, room temperature
1 cup (200g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
⅛ teaspoon almond extract
1/2 batch prepared royal icing

Instructions

In a medium bowl, whisk together the flour, matcha and salt until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
Add the egg, followed by the vanilla and almond extracts beating until just combined.
Scrape down the bowl. With the mixer on low speed, gradually add the flour and beat until just combined.
Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
Preheat the oven to 350F. Line two cookie sheets with parchment paper.
Place the chilled dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent any sticking.
Roll out the dough to 1/8-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking.
Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
Place the cookie sheets into the refrigerator for 20-30 minutes to chill.
Bake the cookies for 17-20 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.

Notes

Matcha sugar cookie dough will keep in the refrigerator for up to three days. Dough can be frozen for up to three months.

Easy Halloween Ghost Sugar Cookies

October 8, 2021 By Ashley Leave a Comment

If you’re anything like me, you love the look of decorated cookies but just don’t have the patience or time to make elaborate decorated cookies. My easy Halloween ghost sugar cookies tutorial is just for you. These ghosts cookies are perfect for a beginner or someone who doesn’t enjoy piping (Hi, that’s me. Super shaky hands here.) You only need one color of royal icing, and you can use any sugar cookie you wish, but I think these cookies look and taste especially awesome using my black cocoa sugar cookie recipe.

black cocoa cut out ghost sugar cookie with white royal icing

Black Cocoa Sugar Cookies

These cookies taste like Oreo’s, legit. The cookie itself isn’t super sweet, and the black cocoa is the dominate flavor, much like an Oreo. Most of my sugar cookie recipes tend to not have a whole lot of sugar, because most of the time a sugar based icing will be on top. The full recipe and details on baking these cookies can be found on my Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial post.

I didn’t have a ghost cookie cutter, so I used a large tear drop shape cutter.

I pinch the tapered end of the dough, and shaped it to give it more of a “tail”, like a little swoopy ghost shape.

If you don’t have a tear drop cutter, you can also just cut out tear drop shaped cookies using a small knife or exacto knife. They don’t have to be identical, you can use your fingers to shape the cookie the way you want it to look.

Royal Icing

I decorated the cookies with my go-to royal icing. My royal icing is a bit unique because it contains corn syrup, which gives the icing a bit of shine when it dries, but also gives it a bit more elasticity when when piping. Additionally, it helps the royal icing to be a bit softer and not as rock hard when it’s dried.

outlining the outer edge of the black cocoa sugar cookie

I used the same icing consistency (15-20 second icing) to outline and fill in my cookies. Then, thin out stiff royal icing with a few drops of water at a time until a toothpick or spatula that is ran through the icing creates a line that fills up and flattens out within 15-20 seconds. For this consistency, the icing has to be thin enough to flow, while remaining thick enough that it doesn’t fall off the side of the cookie.

Decorating the ghost cookies

I used a #2 round tip to pipe my icing.

First outline the shape of the eyes and mouth. I chose to do more oval shaped eyes and a round mouth. None of my cookies are identical because that was my preference, but you can make them as similar as you would like.

pan full of black cocoa cut out sugar ghost cookies decorated with white royal icing

If it’s easier for you to have a guide to pipe your eyes and mouth, use a scribe tool, and etch the shapes onto the cookie before piping.

After outlining the eyes and the mouth, pipe a border around the perimeter of the cookies.

Use the same icing bag and piping tip, and fill in the cookie with the icing.

Use a scribe tool or a toothpick to even out the icing, and pop any air bubbles. Additionally, I like to sort of wiggle my cookie back and forth on my work surface so that the icing natural evens out.

decorated black cocoa cut out sugar cookie ghosts with white royal icing

Remember, you can always scrape off wet/semi-wet royal icing and start over. I hope you enjoy this easy Halloween ghost sugar cookies tutorial! If you make these ghost cookies or any decorated cookies with my black cocoa sugar cookie recipe, tag me on Instagram. I love seeing what you guys create.

For more Halloween tutorials, check out these posts:

Bloody Rose Halloween Cake Tutorial

Halloween Rice Paper Ghost Tutorial

Halloween Sprinkles Cakesicles

Halloween Wafer Paper Mummy Cake Tutorial

Brown Butter Pumpkin Spice Snickerdoodles

October 2, 2021 By Ashley Leave a Comment

Rich and nutty brown butter gives these brown butter pumpkin spice snickerdoodles so much depth and flavor. Sub out the traditional cinnamon for pumpkin spice (cinnamon, nutmeg, ginger, allspice and cloves) and you’ve got soft, chewy, nutty, fall flavored snickerdoodles. They’re so good that you will definitely want to include them in your holiday cookie exchange.

baked brown butter pumpkin spice snickerdoodles on cookie sheet

What Makes These Cookies Pumpkin Spice ?

pumpkin spice blend – I use store bought pumpkin spice. Pumpkin spice blends include cinnamon, nutmeg, ginger, cloves, and sometimes, allspice.
pumpkin purée – only 2 tablespoons of pumpkin purée are needed for this recipe. I typically have a container in the fridge of pumpkin purée for random things like, pumpkin lattes, adding to smoothies, stirring into risotto and chili and adding to pancakes.

step by step of brown butter, mixing the wet ingredients, and adding the dry ingredients to create a dough

Why you should make these snickerdoodles

They’re quick and easy to make and do NOT require refrigeration.
You can store dough balls in the fridge or freezer if you plan on baking them later. Roll the dough balls in the sugar/spice mix right before baking.
These snickerdoodles are easy to prepare with basic pantry ingredients. No special or hard to get ingredients in these cookies
They’re perfectly spiced with slightly crispy edges and soft and chewy interior.

scooping the snickerdoodle dough and rolling in pumpkin spice and sugar mixture

How to make brown butter pumpkin spice snickerdoodles

Beat the room temperature brown butter with the granulated and brown sugars until well blended.
Beat in the egg, egg yolk, pumpkin purée, and vanilla extract.
Add the flour/spice mixture to the batter in two parts, and mix just until combined.
Use an ice cream scoop (2 tablespoon size) to portion out the dough.
Make the rolling sugar by mixing together the sugar and the pumpkin spice. Use a small whisk or fork to break up any clumps.
Roll the dough balls in the sugar/pumpkin spice mixture. Gently push down on the dough balls with the bottom of cup to flatten slightly. Bake the cookies until they are puffed up, and just set in the middle, about 10 minutes.
The cookies will deflate a bit as they cool, giving the cookies their signature cracks.

snickerdoodle broken in half to show chewy texture

Can I Make Any Substitutes?

Not wanting to open up a can of pumpkin purée? Use sour cream or yogurt in place of the pumpkin.
You can also make pumpkin spice instead of purchasing it. Whisk together 2 teaspoons of cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg, 1/8 teaspoon of cloves and 1/8 teaspoon of allspice.
Apple spice can be subbed in place of pumpkin spice and is also amazing with these cookies.

How to Freeze Cookie Dough

After scooping the dough into balls, refrigerate to firm up the dough. Place the dough balls into a freezer bag, or airtight container and place in the freezer for up to three months. I prefer to defrost the dough balls in the refrigerator before rolling in the pumpkin spice/sugar mixture, but you can roll the dough balls in the spice/sugar mixture and bake these directly from the freezer.

If you make these brown butter pumpkin spice snickerdoodles, let me know! Drop a comment or tag me on Instagram.

Enjoy!

Ash xx

For more fall baking recipes, check out these posts:

Mulled Apple Cider Cake Donuts

Brown Butter Maple Pecan Cookies

Sweet Potato Pie with Toasted Marshmallow Meringue

Pumpkin Cream Cheese Muffins

close up of baked snickerdoodle on cookie sheet

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Brown Butter Pumpkin Spice Snickerdoodles

Soft and chewy snickerdoodles made with brown butter and pumpkin spice rolled in pumpkin spice sugar

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Dessert

Keyword: brown butter, cookies, pumpkin spice, snickderdoodles

Servings: – 22 cookies

Equipment

Ingredients

Brown Butter Pumpkin Spice Snickerdoodles

1 cup (226g) unsalted butter
2 ½ cups (300g) all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
½ teaspoons pumpkin spice
1/2 cup (100g) granulated sugar
1 cup (213g) light brown sugar, packed
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
2 tablespoons pumpkin purée

Rolling Sugar

¼ cup (50g) granulated sugar
1 ¼ teaspoons pumpkin spice

Instructions

Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
Cook the butter until it is a golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
Let the butter cool to room temperature.
Combine the flour, cream of tartar, baking soda, salt and ½ teaspoon of pumpkin spice in a medium bowl and whisk to combine.
In the bowl of a stand mixer, combine the brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until well blended/
Beat in the egg, egg yolk, vanilla, and pumpkin purée.
On low speed, add the flour mixture, beating just until incorporated.
Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet.
Whisk together the granulated sugar and 1 ¼ teaspoon of pumpkin spice.
Roll each dough ball in the sugar mixture until coated. Use the bottom of a cup or measuring cup to flatten the cookies just a bit.
Bake for 9-11 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool, then serve.

Notes

Store the cookies in an airtight container for up to 4 days.

The dough balls can be frozen for up to 3 months.

Halloween Wafer Paper Mummy Cake Tutorial

October 16, 2020 By Ashley Leave a Comment

Not only is this Halloween wafer paper mummy cake is super cute, it is also super easy to make, only requiring a few supplies. Even kiddos can help make this cake. This mummy cake is perfect to impress your guests for any Halloween event.

wafer paper mummy cake with fondant eyes

Supplies:

3 tier cake (I used 6×5, 8×5 and 10×5 tiers), stacked and covered in white/off-white fondant

Fondant: bright green, white and black (alternatively, modeling chocolate will work here too) – I used Satin Ice

Circle cutters: 1 1/2″ (38mm), 1″ (25mm), 5/8″ (16mm)

Piping tip #3 OR piping tip #4

Wafer paper

Piping gel

Plastic Wrap/clingfilm

Light brown petal dust ( I used Spanish Moss)

Dusting brush

Small brush for piping gel

cutting out white fondant with circle cutters for the eyes

Making mummy eyes

I opted to go with more of a cartoonish look for my mummy eyes. Super creepy eyes would also be fun here. To make the eyes, you need a few different size round cutters, as well as black, white and green fondant. Plastic wrap is also needed. This helps to make the eyes have more rounded edges and more of a puffed look.

Roll the white fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the largest, 1 1/2″ cutter over the plastic wrap. Set aside.

Roll the green fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the medium sized, 1″ cutter over the plastic wrap.

Brush the back of the green circles with a small amount of piping gel. Place the green circles onto the white rounds. I placed mine on randomly.

Roll the black fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the smallest, 5/8″ cutter over the plastic wrap.

Brush the back of the black circles with a small amount of piping gel. Place circles onto the green rounds. Again, I placed mine sort of randomly.

Thinly roll out some white paste. Use a piping tip size 3 or 4 to cut out 2-3 small circles for each eye. One of the circles goes on the black round, or pupil, and the others are placed the randomly on the green part. Use just a tiny amount of piping gel to attach.

With a dusting brush, lightly dust brown petal dust over the white parts of the eye. Add very little at a time. You want just a little bit of color.

Now, the black background for the eyes needs to be placed on the cake before attaching the eyes.

Cut out a section of fondant in the center of the middle tier, that is just a little bit bigger than the size of the eyes.
Roll out some black fondant the same thickness as the fondant on your cake, and place into the hole. Cut off any overhanging black fondant.

The idea here is to make the black fondant flush with the cake, rather than adding an additional layer of fondant on top. Adding an additional layer makes it look a bit too bulky and the black will show more through the wafer paper more once they’re attached.

Brush the back of the eyes with piping gel and place them onto the black fondant.

Wafer Paper Strips

I’ll admit, I thought this part of the cake was going to take me a while. But once the strips are cut and dusted, it takes no time to put them on the cake.

Cut the strips on the long side of the wafer paper with a pair of scissors, cutting them from 1/2″ to 1″. I didn’t measure my strips at all so no need to be exact, nor do they need to be perfectly straight. No worries if the wafer rips, or is damaged in any way – use it! I used 15-20 wafer sheets for my strips, but this amount will vary from person to person.

close up photos of the eyes on the finished cake

Assembling the mummy cake

With a dusting brush, on the rough side of the wafer paper, lightly dust random areas of the strips with the light brown petal dust. Make sure to keep a variety from strip to strip. You don’t want them to all look the same. I kept my dusting pretty light, but if you’re wanting more of an aged, deeper, darker and dirty mummy, use a darker shade of brown petal dust (or 2) to dust on the strips as well.

I tried to hide most of the ends of the wafer strips, so it has more of a wrapped look, and doesn’t look so segmented.

Tuck the ends of the strips as you place them onto the cake. You can definitely keep some of the ends revealed as I did in some areas. Also note that you do not have to cover every inch of the fondant. A few areas peeking through is no big deal. It still blends in and looks cohesive.
Once all the strips are on the cake, go back with your dusting brush and add some more color to the strips if you would like. Also, dust over the exposed fondant so that it blends in more with the wafer paper.

side view of completed cake showing eye and wafer strips detail

Some notes on serving

Wafer paper is edible, but people don’t generally want to eat it. It’s dry and tasteless, like, well, paper. It’s also a bit of a pain to try to cut through. Before serving this cake, I recommend removing the wafer as you slice and serve it. Also, because wafer paper is easily effected by humidity and water, I would not refrigerate this cake once it’s done. Add the wafer just before delivering the cake if it is for a client or friend.

I hope you guys love this super cute Halloween wafer paper mummy cake like I do! Let me know if you have any questions in the comments below or on social. If you make this cake, tag me on Instagram – I would LOVE to see it!

Enjoy!

Ash xx

For more Halloween themed tutorials, check out these posts:

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

Easy Halloween Ghost Sugar Cookies

Halloween Rice Paper Ghosts Tutorial

Bloody Rose Halloween Cake Tutorial + Edible Fake Blood Recipe

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

October 13, 2020 By Ashley 3 Comments

Black cocoa is a magical ingredient. It’s not an ingredient that is too common to home bakers, but is definitely one to keep in the pantry. Black cocoa powder creates really dark, and chocolatey baked goods. It’s perfect for making black buttercream, blackout cakes, and these black cocoa sugar cookies. These sugar cookies have an intense black color, delicious cocoa flavor, hold their shape when baking and are the perfect black canvas for Halloween cookies, like these decorated pumpkin and Jack O’Lantern cookies.

What is black cocoa?

There are two types of cocoa we use most often for baking – Dutch process and natural. Natural cocoa powder is the most common, most likely the cocoa powder grandma baked with. It’s the most natural of cocoa powders, hence its name. Natural cocoa powder is lighter in color and used in recipes with baking soda, where the acid in the cocoa is neutralized, enhancing the cocoa flavor.

Dutch processed cocoa powder is alkalized to reduce the acidity. It makes the cocoa powder darker, smoother and more mild in flavor. This type of cocoa powder does not need baking soda to neutralize, so it is commonly used in recipes with baking powder.

Black cocoa powder is similar to Dutch process, except that it is heavily alkalized. It’s the same powder used to make Oreos, so that should give you an idea of color and taste. It’s deep and bittersweet in flavor, though, depending on the recipe, black cocoa is often used in conjunction with another cocoa powder to give the baked good more of a balanced, multi-faceted chocolate flavor.

How do you make black cocoa sugar cookies?

This sugar cookie is similar to my go-to sugar cookie recipe, but with the addition of black cocoa. Note that not a lot of black cocoa is used in this recipe. It doesn’t take much to make these cookies black and the flavor strong enough. My favorite brand of black cocoa to use is by King Arthur Flour. This recipe comes together fast and easily, and can be made in advance and frozen. Bonus, especially if you’re planning on making a lot of cookies.

Room temperature butter is beaten with sugar until just combined. A room temperature egg and vanilla are mixed in, followed by black cocoa powder, salt and flour. Be sure to just beat your butter and sugar together until combined. No need for “light and fluffy” for these cookies. Incorporating air during the beating process contributes to spread as it causes the cookies to puff up and deflate and spread while baking. Chilling the dough before baking is also an important step to help keep the cookies from spreading.

Keep in mind the thinner you roll and cut out the cookies, the more crispy they will be. I like to roll my dough out to about 1/4″ thick to make sure they’re softer towards the center, and crispy on the outside.

About the icing

I decorated the cookies with my go-to royal icing. My royal icing is a bit unique because it contains corn syrup, which gives the icing a bit of shine when it dries, but also gives it a bit more elasticity when when piping. Additionally, it helps the royal icing to be a bit softer and not as rock hard when it’s dried.

I used Artisan Accents colors to color my icing. I used orange and a little bit of brown for the pumpkin color. The brown tames down the brightness of the orange a bit and gives it more of a true pumpkin color. I used the same brown gel color for the pumpkin stem along with a little bit of black to make a darker brown. I used leaf green and a smidge of black for the vines.

I used the same icing consistency (15-20 second icing) to outline and fill in my cookies. Color your icing the desired color. Then thin out stiff royal icing with a few drops of water at a time until a toothpick or spatula that is ran through the icing creates a line that fills up and flattens out within 15-20 seconds. For this consistency, the icing has to be thin enough to flow, while remaining thick enough that it doesn’t fall off the side of the cookie.

Tips on how to make Jack O’Lantern and Pumpkin decorated cookies:

Well, I’ll admit it, I made a mistake while making these cookies, and instead of remaking them, I decided I’m going to share with you my mistake so you can see what should be done differently. You can see in the photo (the third photo from the top) that alternating parts of the cookies are filled in with icing, which is the correct thing to BUT I outlined the cookies entirely first. This gave the outline time to dry, so that when the icing is filled in, it isn’t able to blend in and look cohesive. Instead you’re left with defined lines. These are easier to see on the Jack O’Lantern cookies. I iced over the outlines of the eyes, nose and mouth to hide the mess, but…well… it it what it is.

– Since these cookies are so dark, tracing a design onto the cookies to pipe over with an edible marker isn’t really an option, unless you have a white marker. Instead, use a scribe tool to etch your design into the cookies.

– Outline and fill alternate sections and allow the sections to set before outlining and filling the remaining two sections. Be sure to pipe the outline of the eyes, nose and mouth for the Jack O’Lantern’s as you go

– For the stems, I used a small star tip and brown royal icing to give them more a stem-like texture.

– I used #2 piping tips for outlining and filling in, as well as for the vines.

– Let the cookies dry until set before piping on the vines, then the stems.

I hope you enjoy these black cocoa sugar cookies! If you make any decorated cookies with this recipe, tag me on Instagram. I love seeing what you guys create with my recipes!

Ash xx

For more decorated cookie tutorials, check out these posts:

Snowflake Sugar Cookies

Speckled Egg Cookies

Print Recipe

4 from 3 votes

Black Cocoa Sugar Cookies

Black cocoa sugar cookies have an intense black color, delicious cocoa flavor, hold their shape when baking and are the perfect black canvas for Halloween cookies.

Prep Time10 mins

Cook Time20 mins

Chilling Time1 hr

Total Time1 hr 30 mins

Course: Dessert

Keyword: black cocoa, black cocoa sugar cookies, decorated cookies, Halloween cookies

Servings: -14 large cookies

Equipment

Ingredients

Black Cocoa Sugar Cookies

1 cup (230g) unsalted butter, room temperature
1 cup (200g) granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
2 ½ cups (312g) all purpose flour
1/2 cup (50g) black cocoa powder
1/2 teaspoon fine sea salt

Royal Icing

4 cups (480g) confectioner's sugar, sifted
3 tablespoons meringue powder
4 tablespoons warm water
1 teaspoon pure vanilla extract
2 teaspoons light corn syrup

Instructions

Make the cookies:

In a medium bowl, whisk together the flour, cocoa and salt until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
Add the egg, followed by the vanilla extract beating until just combined.
Scrape down the bowl. With the mixer on low speed, gradually add the flour/cocoa mixture and beat until just combined.
Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
Heat the oven to 350F. Line two cookie sheets with parchment paper.
Place the chilled dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent any sticking.
Roll out the dough to 1/8-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking.
Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
Place the cookie sheets into the refrigerator for 20-30 minutes to chill.
Bake the cookies for 17-20 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.

Make the royal icing:

In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioner's sugar and meringue powder.
Add the warm water, corn syrup and vanilla extract.
Beat on low until everything is blended. Turn the mixer to medium-high speed and mix until the icing forms stiff, glossy peaks, about 5-7 minutes.
Icing can be thinned with water depending on the desired consistency. Gel or powder food color can be used to color the icing. Keep the icing covered with a damp towel to keep from drying out. Decorate your cookies as you wish.

Notes

Black cocoa sugar cookie dough will keep in the refrigerator for up to three days. Dough can be frozen for up to a month.