Every year I try to come up with new ideas for all of my holiday cookies. These cookies were made using my White Chocolate Roll Out Sugar Cookies
I used the below picture as a decorating guide for the skulls
Caramel Granola Dipped Apples.
Apples are abundant this time of year and there are so many choices. My favorite partner with apples is caramel. To make these apples I used Gala apples, my homemade Tyler’s Trail Mix, and my homemade Non-Dairy Caramel Sauces
Optionally, you can also drizzle them with chocolate, either dark or white.
Pennywise the Clown Decorated Cookies.
I thought I’d try something different for my Halloween cookies this year. Rather than do the normal witches, vampires, skeletons, pumpkins, etc; I wanted to do something a little different. The creepy clowns. I succeeded fairly well with Pennywise, from Stephen King’s Novel called It. My Twisty the Clown cookies, from American Horror Story, turned into a diseaster so they didn’t make the video. That’s too bad because Twisty is my favorite creepy clown.
What am I mixing in the video? To make the teeth look rotted, I mixed together a few drops of vodka with brown gel paste color and painted it on the teeth with a small brush.
I made these using a basic rolled out sugar cookie. Recipe here
Also check the archives of this site for previous years Halloween cakes and cookies.
Pumpkin Spice Recipe
Just browse through Pinterest you’ll see dozens of Halloween and Fall recipes. Many of them call for an ingredient called Pumpkin Spice. If you are new to baking you may not know what this is or may even think there is actual pumpkin in it. Well, there isn’t.
Pumpkin spice is a combination of spices that you might already have in your pantry. There is no need to spend money on pumpkin spice if you already have the ingredients.
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
A few years ago I was lucky enough to be in Puerto Vallarta, Mexico during Day of the Dead. It was fascinating to see the shrines around the towns, the festive colors and marigolds. My time there was brief and someday I would love to go back and be part of the celebration.
For this cake I used 1/2 of my Wilton 3D cake pan, black fondant, buttercream, and royal icing to decorate.
Halloween is almost here and these cookies will impress. A lot of you ask me how I come up with ideas and for the mask cookies above, I was inspired by this mask I saw at Michael’s Craft store.
For the mask, this is the picture I used.
Learn how to make a rose at Wilton Cake Decorating This takes some practice and the icing consistency must be right. It should be stiff enough that the rose will not lose its shape but thin enough to easily flow out of the tip.
For the pumpkin, I used a basic cookie cutter that I had on hand and drew on the mask freehand.
I think this is the coolest cake I’ve ever made. My Halloween Skull Cake series consists of two videos. The first is for someone who has had some cake decorating experience or a beginner who is willing to try this. In my opinion it is a great cake for a beginner to learn. You can’t really screw it up since it already looks ugly.
The second video is 2 minutes long and shows a quick and easy one dimensional cake using the same pan. Perfect for beginners and those who just want a quick but cool looking cake for Halloween. To make this cake, I only filled the one side of the pan.
Halloween only comes once a year so I don’t get much of a chance to use my favorite baking utensil, the Wilton 3D Skull pan. Unfortunately, the pan has been discontinued but I’ve seen similar pans made by Nordic Ware and a mini version of this pan by Wilton.
A few weeks ago I made a video about this pan
If you are lucky enough to get one then give this cake a try.
PUMPKIN SPICE POUND CAKE
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon 1⁄4 teaspoon salt
1⁄8 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
11⁄2 cups 100% pumpkin, (not pie filling) 1⁄4 cup Buttercream Icing
Heat oven to 325°F. Spray Skull Pan lightly with vegetable pan spray with flour. Place Skull Pan onto baking sheet.
In small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in vanilla. Add flour mixture alternately with pumpkin; mix well. Pour batter into prepared pan, dividing evenly between pan halves.
Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Turn onto cooling grid. Cool completely. Trim crowns from cake halves, using the cut-line baked into the back half of the Skull as a guide. Place back of skull on serving plate; spread with icing. Arrange front of skull on back of skull and decorate as desired.
Makes about 16 servings.
For a very good Buttercream Icing
This year summer took me for a fast ride. I was unexpectedly busy with relatives visiting, vacations, spending so many nice days outdoors and baking less. Now that September is here the holidays pop up and I get my baking groove back. Even with a scheduled 10 day cruise coming up in November, I’ve already started. Here are some Halloween cookies I made with leftover cookie dough.
In addition, I’m already planning some new baking tutorials to post here. Some will be healthier clean eating treats and others will not. See you real soon.
Sugar Cookies with Royal Icing