Halloween Cake Ideas Recipes
Skeleton Cupcakes Ingredients
- 3 eggs
- 1 box devil's food cake mix
- 3 cups powdered sugar
- 1 sprinkles
- 4 teaspoons vanilla
- 1/2 cup oil
- 1 almond bark, white
- 1 Yogurt covered pretzels
- 1/2 cup Butter
- 8 oz Cream cheese
- 1/2 cup Milk
- 1 cup Sour cream
- 1 Marshmallows, large
- edible marker (bought mine at Michael's)
- straws or dowels
Directions
- Preheat oven to 350 degrees and line pans with cupcake liners.
- Sift cake mix into a large bowl to remove any lumps and add the remaining cake ingredients. Stir until smooth.
- Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. Let cool.
- Frosting: Beat butter and cream cheese until smooth. Add vanilla extract and slowly add in powdered sugar until you reach your desired consistency.
- Roll frosting in sprinkles.
- To make skeletons cut your straws or dowels into about 4-inch pieces. Melt a few squares on your almond bark, you'll use this as glue.
- Put a dollop of melted almond bark onto the straw near the upper half and thread a pretzel onto the straw and into the dollop of melted chocolate.
- Do this with two other pretzels to make your ribcage. (Holding the straw on each side and letting pretzels hang down, I could rest my ribcage on the table to let set. I hope that makes sense...)
- Use your edible marker to draw on your skeleton face, then push it onto the top of the straw.
- Push the whole straw into your cupcake.
- Break two pretzels to make your arms and wiggle them into the top pretzel! You can secure them with more almond bark if you need to!
Toxic Waste
25 mins to make, serves 6
Ingredients
Produce
- 1 tsp Onion powder
- 1 Package Spinach, frozen
Condiments
- 1 tbsp Mustard powder, dry
Pasta & Grains
- 1 1 Pound box Pasta
Baking & Spices
- 1/3 cup All-purpose flour
- 1/4 tsp Black pepper, ground
- 1 pinch Cayenne pepper
- 1 Food coloring, green
- 1/4 tsp Paprika
- 1/2 tsp Sea salt
Dairy
- 1/4 cup Butter, unsalted
- 2 1/2 cups Milk or half & half
- 8 oz Vermont sharp white cheddar cheese
Other
- 1 head Fresh caulflower (steamed )
DIRECTIONS
- Melt butter in a large pan/Dutch oven over medium-low heat.
- Add the flour and whisk to combine.
- Simmer, stirring constantly for 1 to 2 minutes.
- Pour in the milk and whisk to combine and remove all lumps.
- Add the salt, pepper, onion powder, paprika, cayenne, and mustard, stir to combine.
- Continue cooking until mixture starts to simmer, 6 to 8 minutes.
- Remove from heat and add the grated cheese.
- Stir until melted and completely combined.
- Add the drained spinach, stir to combine.
- Add a few drops of green food coloring if desired.
- Add the drained pasta and stir until completely coated.Stir in the steamed cauliflower, and serve immediately.
Graveyard Dirt Cups
15 mins to make, serves 8
Ingredients
Baking & Spices
- 2 (3.9 oz) packages Chocolate pudding mix, instant
- 1 8 oz. container Topping, frozen whipped
Dairy
- 1/2 cup Butter
- 8 oz Cream cheese
- 3 1/2 cups Milk
Other
- Edible tombstones and bones
- 1 lb. 3 oz. family sized box of chocolate cream-filled cookies
Instructions
- In a bowl, whisk together the pudding mix and milk for 5 minutes until soft set. Stir in the Cool Whip.
- In a large bowl, cream together the butter and cream cheese. Mix in the pudding mixture.
- Chop cookies finely in a blender or food processor until they resemble dirt.
- In serving cups, layer cookie crumbs and pudding mixture.
- Store in refrigerator. Decorate with tombstones and bones when ready to serve.
Peanut Butter Monster Munch Halloween Party Mix
20 mins to make, serves 24
Ingredients
Produce
- 1 cup Peanuts, roasted salted
Condiments
- 1/2 cup Honey
- 2/3 cup Peanut butter, creamy
Baking & Spices
- 1 Candy melts and sprinkles, Orange
- 1/2 cup Granulated sugar
- 1/2 tsp Salt
Snacks
- 12 cups Air-popped popcorn
- 3 cups Pretzels, mini twist
Dairy
- 1/4 cup Butter
Desserts
- 1 cup Candy corn
Other
- 1 cup Reese's pieces
INSTRUCTIONS
- In a very large bowl, mix together the popcorn, pretzels, peanuts, candy corn, and Reese's pieces. Set aside.
- In a medium saucepan, bring the honey, sugar, salt, peanut butter and butter to a boil over medium-high heat, stirring constantly. Boil without stirring for five minutes. Remove from heat, and drizzle caramel over popcorn mixture. Stir to coat.
- Spread the popcorn mixture onto two baking sheets covered in parchment. Drizzle with melted candy melts and top with holiday sprinkles. Let cool completely, then break apart to serve.
Pumpkin Cheesecake Truffle Mummies (No Bake)
50 mins to make, serves 14
Ingredients
Vegetarian
Produce
- 1/4 cup Pumpkin puree, canned
Baking & Spices
- 1/4 tsp Cinnamon, ground
- 1 Food coloring, red
- 3 tbsp Powdered sugar
- 1/8 tsp Salt
- 1/2 cup White chocolate chips
- 1 White chocolate chips or white dipping chocolate
Snacks
- 1 1/2 cups Gingersnap cookie crumbs
- 1/3 cup Graham cracker crumbs
Dairy
- 3 oz Cream cheese
INSTRUCTIONS
- In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
- Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
- Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
- Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.
Gooey Monster Eye Cookies
Ingredients
Refrigerated
- 1 Egg
Baking & Spices
- 1 Cake mix box, Yellow
- 1 Food coloring, green
- 1 Powdered sugar
- 1/2 tsp Vanilla
Dairy
- 1 8 oz. bar cream cheese
- 1/2 cup Butter
Desserts
- 1 Candy eyeballs
Instructions
- Beat butter, vanilla, egg and cream cheese until fluffy.
- Mix in cake mix. Add green food coloring until it's the color you want. I used neon green. Chill for 30 minutes.
- Roll into balls and dip in a bowl of powdered sugar.
- Bake at 350 for 10-12 minutes. While warm push eye balls into the center or all over the cookie. ENJOY!
Pumpkin Patch Dirt Cake
Ingredients
Produce
- 1 Mellowcreme pumpkins
Baking & Spices
- 1 16oz container Topping, frozen whipped
Snacks
- 1 packages Oreo cookies
Dairy
- 4 tbsp Butter
- 8 oz Cream cheese
- 3 cups Milk
Other
- 2 Small (3.90z) packages of instant chocolate pudding
Instructions
- Combine instant pudding and milk.
- In a separate bowl, mix cream cheese and butter together and add to pudding.
- Fold the whipped topping into the mixture.
- Process Oreos in a food processor until they resemble dirt.
- Layer 1/2 of cookies (dirt) in bottom of 9x13 casserole dish, add pudding mixture, and top with another layer of cookies (dirt).
- Line pumpkins on top of cake to resemble a pumpkin patch.
Halloween Sugar Cookie Cake
Ingredients
Vegetarian
Baking & Spices
- 1 Food coloring
- 1 Halloween candy and sprinkles.
- 4 cups Powdered sugar
- 1 oz Roll of sugar cookie dough, refrigerated.
- 1 tsp Vanilla
Dairy
- 1/2 cup Butter
- 4 oz Cream cheese
- 3 tbsp Milk
Instructions
- Begin by preheating oven to temperature on cookie roll.
- Line a large jelly roll pan with parchment paper.
- Take out cookie dough from package and press together. Roll out until it's a circle that is about ¼ inch thick. Cook 14-16 minutes or until golden brown.
- Let cookie cool.
- Make frosting by beating ½ cup butter and 4 oz. cream cheese until mixed well. Add powdered sugar, milk, vanilla and food coloring. Add to cookies.
- Top with cut up candy and sprinkles.
Vanilla Bean Cupcakes
17 mins to cook, makes 24 cupcakes
Ingredients
Refrigerated
- 5 Egg whites
Condiments
- 1 2/3 tbsp Rodelle vanilla bean spread
Baking & Spices
- 1 tbsp Baking powder
- 2 1/2 cup Cake flour
- 1 3/4 cup Granulated sugar
- 1/2 tsp Kosher salt
- 4 cup Powdered sugar
Dairy
- 2 1/4 cup Butter, unsalted
- 7/8 cup Milk
Desserts
- 48 Candy eyes
DIRECTIONS:
- For the cake, whisk together the egg whites, vanilla bean paste and 1/4 cup milk in a small bowl. Set aside.
- In a large mixing bowl, beat the butter and sugar for 2 minutes. Add in dry ingredients and mix until combined. Slowly add in egg mixture, beating until fully incorporated. Beat in the remaining 1/2 cup milk. Turn mixer on high and beat for 2 minutes.
- Fill cupcake liners 2/3 full and bake in a 350 degree oven for 17-18 minutes, until set (will begin to lightly brown on edges). Remove and cool completely before frosting.
- For the frosting, beat butter for 5 minutes until pale in color. Add sugar, vanilla bean paste and milk. Beat an additional 5 minutes until light and fluffy.
- Pipe onto cupcakes by filling pastry bag and using tip 48, pipe "stripes" onto top of cupcakes. Add candy eyes.