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Halloween is a holiday that is observed on October 31; in 2022, it will fall on a Monday. The custom has its roots in the ancient Celtic holiday of Samhain, when people would dress up and build bonfires to fend off ghosts.
Pope Gregory III established November 1 as a day to celebrate all saints in the ninth century. Soon, elements of Samhain’s customs were absorbed into All Saints Day. Before Halloween, the previous evening was referred to as All Hallows Eve.
Halloween has changed throughout the years to become a day filled with festivities like trick-or-treating, carving jack-o-lanterns, festive get-togethers, dressing up, and enjoying sweets.
Halloween cake recipes
How to make a Halloween unicorn cake
This incredibly creepy unicorn cake will bring some charm to your Halloween. This zombified Halloween cake may be created with store-bought Victoria sponge and a few artistic cake decorating techniques. A helpful ingredients list can be found at the bottom of the page; take a snapshot so you have it available for your next trip to the store.
Get the ears ready.
Making the ears a day in advance Roll out 65g of black frosting fairly thinly to begin. Cut into 4 petals that are each about 5 cm long after halving. Fix two petals together with a cocktail stick. To encircle the stick, place the other 2 petals on top. Make ears by squeezing the ends together. On nonstick paper, let dry for 24 hours while occasionally flipping.
Make the buttercream
Make the buttercream on the day of serving. In a bowl, 300g of icing sugar should be gently beaten into 150g of softened unsalted butter. Place a 22 cm cake board on top of a Tesco Finest Victoria sponge. Place a second sponge on top, flat base facing up, and cover with a thin layer of buttercream. With a palette knife, cover the sponges with the remaining buttercream and smooth.
Ice the cake
On nonstick baking paper, roll 120g of black icing into a 17-cm circle. Use very little cold water when brushing. With the wet side facing up, place it on top of the cake and remove any excess, saving the trimmings.
Roll out 200g of frosting to a rectangle that has the same height and diameter as the cake. Apply very little water to it, then adhere the wet side to the cake’s side. Use your hands or a plastic cake smoother to carefully smooth the sides.
Make the fondant icing
After momentarily softening the white icing with your hands on a clean work surface, add a few drops of green food coloring and continue kneading the mixture until it is a vibrant green color all over.
Make a 50cm-long sausage out of the 50g of black icing, and repeat. Form a rope out of the two pieces and then wrap it around the cake’s foundation. To make the fondant icing, mix some sugar and water together until stiff peaks form.
Add food coloring to blend with the rope. Put the frosting in a piping bag with a small plain nozzle, and create a border around the cake’s top, drizzling drips of varied lengths down the sides as you go. Keep a space open at the front.
Make the royal icing
Stiffen the royal icing per the directions on the container. Put in a large star- or rose-shaped piping bag. Pipe rosettes onto the cake to mimic a mane, working from the front down the sides. The forelock of the mane should cover the opening in the front.
Add the glitter
Use some royal icing to glue the cone to the top after misting it with shimmer spray. With a tiny paintbrush, add glitter to each ear, then use cocktail sticks to secure them. Add enough glitter to a cup to make a paste after adding a drop of water. Use to paint arcs and lashes for the cake’s eyes on the front.
Finish the eyes
Add enough glitter to a cup to make a paste after adding a drop of water. Use to paint arcs and lashes for the cake’s eyes on the front.
Ingredients
We’ve compiled all of the recipe components into a single, straightforward list to make grocery shopping even simpler. Before going to the store, don’t forget to write them down or snap a screenshot..
- 2 x 250g packs ready-to-roll black icing
- 2 Tesco Finest Victoria sponges
- 50g ready-to-roll white icing
- 1 x 15g tube green gel food colour
- 1 ice cream cone
- gold shimmer spray
- edible gold glitter
For the buttercream
- 150g unsalted butter, softened
- 300g icing sugar, sifted
For the fondant drip icing
- 150g fondant icing sugar
For the royal icing
- 250g royal icing sugar
Mummy mallow cake recipe
This gruesome marshmallow mummy cake will definitely impress your guests and be a great Halloween showstopper. With just a few straightforward decorations, this Halloween bake really comes to life. It consists of a vanilla-flavored sponge sandwiched between layers of gooey cherry jam and creamy coconut filling.
Try out this fantastic Halloween party concept! It’s important to note that this recipe requires a 30 cm (12 in) round cake board and some cocktail sticks before you begin.
Method
- Set the oven to gas 4, 180°F, and the fan at 160°F. The 3 x 18 cm (7 in) tins should be lightly greased and lined with non-stick baking paper. Using an electric mixer, beat the butter, sugar, and vanilla paste in a large bowl for 2 to 3 minutes, or until extremely light and fluffy.
- Add the eggs gradually, beating thoroughly after each addition. If the mixture starts to curdle, stir in 1 tablespoon of the flour. Once the mixture is smooth, gradually fold in the remaining flour, baking powder, and hot water. Pour into the prepared cake pans, leveling the tops as you go. To be exact, there will be 495g (15 1/2 oz) of mix in each tin.
- Cook for 30 to 40 minutes, until golden and springy to the touch and puffy. A skewer should exit with no residue. 5 minutes of cooling in the tins is followed by a cautious removal onto a wire rack to finish cooling. When they’re all even and flat on both sides, snip them off to tidy them up; otherwise, your cake will be crooked.
- Put soft cheese, butter, and icing sugar in the bowl of an electric mixer with the paddle attachment to make the frosting. For 5 to 7 minutes, mix at medium-high speed until pale and fluffy. If you don’t have an electric mixer, you can mix for the same amount of time with electric beaters.
- Put a small amount of icing on a cake board that is 30 cm (12 in) in diameter and push the first layer of cake down to ensure that it sticks. On top, apply half of the jam, leaving a border all the way around. The second layer of cake should be placed on top of the coconut before the third and final layer is added.
- With the aid of a pallet knife, rough ice the cake. For this cake, you want to produce a rough, slightly paddled effect; you will need a fairly thick layer all over. Don’t be too clean about it.
- Start by constructing a white marshmallow circle in the center of the cake’s top to serve as the mummy’s face. Two yellow and black liquorice allsorts can be used to make eyes. To fasten them, insert cocktail sticks through the cake’s marshmallows and down to the bottom. Create your eyebrows using the black allsorts. Use the striped black and white candies to represent a mouth.
- Cut the icing sheet into thin strips after unrolling it. Cover the face in layers to simulate a mummy. The top of the cake is covered with these strips, leaving the sides unadorned. Decorate the sides of the cake all over with black skulls.
Guidelines for freezing and defrosting
Cook as directed per the recipe, but stop before adding frosting or decoration. Allow to cool completely.To avoid freezer burn, tightly wrap the food in cling film and tin foil. Frozen for up to three months
Before serving, loosen the cling film and tin foil and let the food defrost in the packaging at room temperature for a few hours.
If you want to decorate or add icing, wait until the baked items are completely defrosted and at room temperature.
We advise using this recipe as a treat or as part of a healthy, balanced diet.
Halloween treat recipes
Banana mummies recipe
By dressing up bananas with decadent dark chocolate, marshmallows, and a sprinkle of frosting to create amazing mummified treats for Halloween, you can trick the youngsters into eating fruit.
Ingredients
- 3 bananas
- 100g mini marshmallows
- 250g dark chocolate, chopped
- 2½ tbsp sunflower oil
- chocolate writing icing
Method
- Bananas are peeled and cut in half crosswise. Incorporate a cake pop stick into each banana’s sliced base. Place on a baking sheet coated with nonstick paper, and freeze for one hour.
- Prepare the eyes in the interim. Cut 6 of the little marshmallows in half crosswise after emptying them out into a bowl. Sunflower oil and dark chocolate should be melted in a basin over a pan of simmering water. Each banana should be covered in melted chocolate. Go back to the tray and press the marshmallow halves into the center to create eyes. Set in the freezer for 30 minutes.
The remaining marshmallows should be heated on high for 20 to 30 seconds, or until barely melted. Allow to cool so that strands form, then use a fork to wrap each banana. Put a small dot of an eye on each marshmallow half using the writing icing.
Jack-o’-lantern chocolate orange cakes recipe
With this horrifyingly fruity Halloween recipe, conjure up some magic in the kitchen. For a delicious treat this October, hollow out an orange and fill it with chocolate cake mix.
Ingredients
- 4 large oranges
- 7 tbsp self-raising flour
- 5 tbsp caster sugar
- 1 tbsp cocoa powder
- 3 tbsp sunflower oil
- 1 medium egg
Method
- One orange’s top should be removed and kept aside. Run a small, serrated knife around the interior of the skin to remove the majority of the flesh while holding it over a bowl to capture the juice. You don’t have to remove the white pith; just scoop out the remaining material with a dessertspoon.
- For the eyes and the nose, cut out triangles. Cut a zigzag for the mouth’s top and a straight line to link it for the bottom. To serve as “plugs,” insert the cut-out pieces back into the holes. Repeat with the remaining oranges, reserving the juice, and wrap with clingfilm to secure, leaving the top open.
- The other ingredients for the chocolate cake should be blended and smoothed out in a bowl with 1 tablespoon orange juice. Half-fill each orange one at a time with the cake ingredients (approximately 50g), place on a dish that can go in the microwave, and microwave on 700W for 2 minutes. Don’t worry if a little of the cake leaks out the top.
Remove and set aside the cling film. Remove the orange “plugs” after allowing to cool for a few minutes. Repeat with the rest of the cake mix and oranges. Before serving, replace the orange tops.
Best pumpkin recipes
Pumpkin fondue nachos recipe
This melty (but appropriately frightening) treat is made of a delectable combination of Cheddar, Emmental, and white wine and is perfect for any Halloween party or any night in the fall. For a truly delectable dinner, serve alongside nachos with cherry tomato topping.
Ingredients
- 2-3kg round edible pumpkin
- 1½ tbsp olive oil
- 250g Emmental, finely grated
- 200g mature Cheddar, finely grated
- 2 tbsp (20g) cornflour
- 125ml crème fraîche
- 100ml white wine
- ½ garlic clove, finely chopped
- 1 tbsp chipotle paste
- ½ tsp smoked paprika
- 400g pack lightly salted tortilla chips
- 2 spring onions, sliced
- 12 jalapeño slices, chopped
- 100g cherry tomatoes, chopped
Method
- Set the oven to gas 4, 180°F, and the fan at 160°F. Scoop out the seeds and stringy pulp from the pumpkin after cutting off the top. Place the pumpkin on a baking sheet, rub 1 tbsp of oil within the hollow, and then cover with the pumpkin lid. Roast till tender after one hour.
- Cornflour and cheese should be combined in a bowl. Mix the crème fraîche, wine, garlic, and chipotle sauce in a another bowl. Combine everything, then pour into the pumpkin. After 15 minutes of roasting with the lid on, remove the lid and continue to cook for another 15 minutes, or until bubbling and the cheese is completely melted.
- Put the pumpkin seeds on the baking sheet next to the pumpkin for the final five minutes of cooking to toast. In the meantime, combine the smoked paprika, remaining oil, and pumpkin seeds.
- With the tortilla chips for dipping and the toasted pumpkin seeds, spring onions, jalapenos, and tomatoes as garnishes, serve the pumpkin fondue.
Cook’s tip: Hollow out the base of a butternut squash and trim off the long neck to use this recipe with butternut squash.
Sweet pumpkin pancakes with blackberries recipe
These seasonal pancakes’ sweet, squashy flavor and warm glow come from pumpkin. With syrup and blackberries, pile ’em high!
Ingredients
- 450g peeled pumpkin (or butternut squash), cut into 1cm cubes
- 1 tbsp olive oil
- 150g self-raising flour
- 150ml milk
- 2 medium eggs
- 10g salted butter
- 300g blackberries
- 200g 0% fat Greek yogurt
- 4 tbsp honey or maple syrup, to serve
Method
- The oven to gas 6, 200°C, and the fan at 180°C. Spread the pumpkin out in a single layer on a roasting pan after tossing it with the oil. Once the pumpkin is cooked and there is no liquid left in the tin, remove the foil after 20 minutes of baking and continue cooking for another 10 minutes. Allow to cool for ten minutes.
- Create a well in the center of the flour after combining it with a dash of salt in a mixing dish. Utilizing a potato masher or fork, crush the pumpkin in the tin. Add to a jug along with the milk and eggs, and whisk to blend well.
- To create a smooth batter, pour the pumpkin mixture into the center of the flour bowl and whisk.
- One-fourth of the butter should be spread over the surface of a big frying pan that has been heated over medium heat using a piece of kitchen paper. To create 4-5 pancakes, add 4-5 heaping tablespoons of batter to the pan. Cook for about 90 seconds, or until bubbles start to appear on the top and the bottom is golden; turn and cook for an additional minute. While you prepare the remaining pancakes, move the cooked pancakes to a platter and cover with foil to keep warm.
- Stack the pancakes, then top with some yogurt, blackberries, and a drizzle of honey or maple syrup.
Guidelines for freezing and defrosting
It is advisable to use frozen foods within three months of the date they were frozen in order to enjoy their greatest flavor and quality. Read our article, Love Your Freezer, for additional advice on freezing and defrosting food.
Halloween drinks recipes
Swamp juice sour recipe
With a hint of food coloring, this super sour is prepared with whisky and cider, sweetened with sugar syrup, and given a brilliant yellow hue. Try one of our spooky drinks for a Halloween appropriate for adults and don’t let the youngsters have all the fun.
Ingredients
- 7-8 ice cubes
- 45ml whisky
- 45ml cider
- 1 tbsp sugar syrup
- 1 tbsp lemon juice
- 1 tbsp pasteurised egg white
- ½ tsp liquid green food colouring
For the garnish
- green apple peel
- a sprig of mint
Method
- To a cocktail shaker or large lidded jam jar, add 7-8 ice cubes, 45ml whisky, 45ml cider, 1 tbsp sugar syrup, 1 tbsp lemon juice, 1 tbsp pasteurized egg white, and 1/2 tsp liquid green food coloring.Stir well. Shake firmly.
- Ice a tumbler to about halfway capacity. Pour the cocktail into the glass after straining, and if desired, add any froth that is still in the shaker’s bottom. A green apple peel should be zigzagged onto a cocktail stick as a garnish. Place on the glass’s rim and garnish with a mint leaf.
- Make your own sugar syrup by combining 100g of caster sugar with 50ml of water in a pan. Once the sugar has dissolved, heat the mixture until it boils, then turn off the heat and let it cool.
Pumpkin punch recipe
With the help of this creative recipe for pumpkin punch, serve Halloween cocktails in style. The fruity, Caribbean-inspired cocktail is not only delightful to sip on its own, but pouring it in a hollowed-out pumpkin is a fun way to be creative for Halloween and get the party going.
Ingredients
- 1 pumpkin
- 400ml coconut rum
- 200ml pomegranate juice
- 200ml orange juice
- 1 lime, juiced
- 400ml ginger ale
- ice, to serve
- 2 oranges, sliced, to serve
- 2 tbsp pomegranate seeds, to serve
Method
- To make a large opening, carefully chop the pumpkin’s lid off using a sharp knife. With a large metal spoon, scoop out the seeds to create a bowl, being careful to leave a substantial portion of the pumpkin wall in tact (see tip below for using the seeds).
- In a large jug, combine the ginger ale, coconut rum, pomegranate, orange, and lime juices to prepare the cocktail.
- Add ice to the pumpkin bowl before adding the cocktail mix. Orange slices with pomegranate seeds can be used as a serving garnish.
- Advice: Try our simple recipe for spiced pumpkin seeds to make the pumpkin seeds into a pleasant snack.
Source: realfood.tesco | Please DM for any credit or further Removals
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