How to go Biscuiteering this Halloween

With one week to Halloween there’s not a second to waste planning your spooktacular night; whether your throwing a Stranger Things marathon night to celebrate the release of season 2 on Netflix, or going a more traditional costumes and scary movies route, Biscuiteers have everything you need to create a sweet yet spooky party food platter. 

Biscuiteering for Halloween isn’t just about sharing one of the spooktacular halloween biscuit collections, but there are so many other ways you can add a little extra biscuiteering fun to the occasion thanks to the great, festive and freaky ideas on the Biscuiteers blog! So, what are you waiting for? Keep reading to find out how to go Biscuiteering this Halloween! 

 

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1. BAKE A DAY OF THE DEAD CAKE

Biscuiteers Day of the Dead Halloween Skull Cake
 
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This cake is the perfect centre piece for any Halloween party. Guaranteed to impress, this skull cake is made with a vanilla sponge, filled with raspberry jam and then covered with buttercream and decorated with intricate piping and a biscuit flower crown. Sure to be a party hit, invite your friends and family to sink their fangs into this spookily good Halloween cake!
Author:
Recipe type: Cake
Cuisine: Seasonal & Parties
Serves: 1 cake
Ingredients
What you need:
  • 2 x 10 inch round cake tins
  • Greaseproof paper
  • Offset spatula
  • Sharp knife
  • Cake board or platter
  • Flower biscuits
  • Various coloured line icings
For 2 x 10 inch round vanilla cakes:
  • 540g unsalted butter, plus extra for greasing (room temperature)
  • 540g caster sugar
  • 2 tsp vanilla extract
  • 8 medium eggs (beaten, at room temperature)
  • 540g self-raising flour
  • 1½tsp baking powder
For the vanilla buttercream and filling:
  • 500g unsalted butter (room temperature)
  • 1kg sifted icing sugar
  • 2 tsp vanilla extract
  • Approx. 5 tbsp raspberry jam (shop bought or homemade)
Instructions
  1. Preheat your oven to 170°C fan/gas mark 5. Grease and line 2 x 10-inch round cake tins with greaseproof paper.
  2. In a large mixing bowl, cream together the unsalted butter and caster sugar with an electric mixer, until light and fluffy.
  3. Gradually add your vanilla and beaten eggs to the butter mixture and beat together on a low speed.
  4. In a separate large bowl, sift together the flour and baking powder, then fold by hand into the batter - do not over mix!
  5. Divide the mixture equally between the prepared cake tins.
  6. Bake in your hot oven for 45-50 minutes, or until golden brown. Check if your cakes are ready by inserting a skewer into the middle. If the cakes are baked, the skewer will come out clean. If it doesn’t, pop the cake back in the oven for another 5 minutes.
  7. Set your cakes aside to cool and begin making your vanilla buttercream.
  8. Sift your icing sugar into a large bowl and set to one side.
  9. Beat your unsalted butter with your electric mixer on a high speed for 5 minutes until light and fluffy.
  10. Add your vanilla extract and beat for 1 minute.
  11. Add your icing sugar to the butter a large spoonful at a time and mix on a medium speed until fully incorporated.
Decorating:
  1. Once your cakes have completely cooled use a sharp knife to carefully level them off so that they both have level, flat tops.
  2. Spread a small amount of buttercream onto a your board or platter, then gently secure one of your sponge layers to the board.
  3. Use an offset spatula to generously spread on some buttercream to the top of the sponge and dollop some raspberry jam into the centre and spread out.
  4. Top this base layer with your other sponge layer. Leave to settle for 10 minutes.
  5. Use a sharp knife to carefully cut your layered cake into the shape of a skull. We printed the shape of a skull of the internet and placed it onto the top of the cake to use it as a template. We recommend that you use your knife to lightly score on the design before you start cutting.
  6. Once your cake is cut to shape, use your spatula to spread an even layer of buttercream all around the sides and top of your cake so that it is coated all over.
  7. Now for the best bit, time to decorate! You can follow the design of our cake inspired by our Day of the Dead biscuit tin or improvise, but you should plan your design before starting by drawing it out on some paper.
  8. Your design can be as basic or detailed as you like, we started by adding some dots and swirls with coloured line icing and then developed the design from there - just remember to leave some space for your biscuit flower crown at the top of the cake
  9. Once you are happy with the icing design on your cake, add the finishing touches to your cake with your flower biscuits. Pipe a small amount of line icing onto the back of each biscuit, then secure them in a semi circle shape across the top of the cake.

READ ORIGINAL RECIPE

2. Don’t think you have the time (or the skill) to bake a candy skull cake? Try Biscuiteers’ brand new Day of the Dead collection! These multicoloured iced biscuits will look great on any halloween table. (Remember to order by Monday 30th for next day delivery in time for Halloween!)

3. Or, try your hand at making your own candy skull iced biscuits with this recipe.

4. Use the characters from Biscuiteers’ Halloween Biscuit Box to create spooktacular placeholders; either ice your guests names directly onto the biscuits, or fold some card placeholders to sit beside each biscuit on your table.

5. Serve goolish green hot chocolate with some Trick or Treat Jolly Gingers on the side. Simply heat 1 cup of milk in a sauce pan, add in 1/2 cup white chocolate and stir until the chocolate is fully melted. Stir in a few drops of green food colour (the more you add, the more goolish the end result) and pour into some halloween themed mugs (like these ones) to serve. 

6. Use the creepy cookies from the Haunted House Biscuit Tin to decorate and top cupcakes. This is a great timesaver if you don’t want to bake Halloween cupcakes from scratch; simply buy a few packets of plain queen cakes from the supermarket, use a piping bag to top them with halloween coloured icing (to make just mix 75g softened unsalted butter with 150g icing sugar until smooth) and then add your Haunted House Biscuits as a final decoration. 

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