Halloween party food for busy mums

Throwing a kids Halloween party but don’t have time to bake everything from scratch? Want to give the impression you’ve slaved all day on creative and fun party bakes? Make your Halloween treats in half the time with our simple homemade hacks. All you need is a few minutes and a some spooky essential ingredients.

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Throwing a kids Halloween party but don’t have time to bake everything from scratch? Want to give the impression you’ve slaved all day on creative and fun party bakes? Make your Halloween treats in half the time with our simple homemade hacks. All you need is a few minutes and a some spooky essential ingredients.

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Spider cookies

These cute cookies can be assembled in less than 10 minutes

 

What you need:

Method

  1. If you’re buying your cookies rather than baking, this will save you at least half an hour. However, if you have baked your own, ensure they are fully cooled down before attempting to decorate.
  2. Spread your cookies out onto a cooling rack or chopping board with reasonable space between them so you have room to work.
  3. Place a small dollop of chocolate writing icing in the middle of each cookie (just under pea size, less if using Malteasers), this will act as the glue to hold your spider body in place.
  4. Draw eight legs with the writing icing spreading out from the centre of the icing blob to the edge of the cookie. Keep the pressure firm and steady to get a smooth line.
  5. Take your Lindt truffles (or another body substitute) and place one on each cookie. Be careful not to let the Lindt chocolate melt in your fingers – keep a bowl of cold water on standby.
  6. Squeeze a couple of dots of writing icing onto the spider body where the eyes should be. Very gently place the Candy Eyeballs onto each of the icing dots and voila!

Mummy cupcakes

These adorable mummies are so simple to create, get the kids involved too!

 

What you need:

Method

  1. Set up your fondant cutter wheels to the thinnest strips possible. If you don’t have a fondant cutter, use your sharpest knife and a ruler instead (definitely a job for the grown-ups).
  2. Clear a space on your worktop for rolling out the fondant. Sprinkle the surface with flour. Dust your rolling pin in flour too and gently roll out the fondant into a rectangle shape, approximately half a centimetre thick.
  3. Roll the fondant cutter over your fondant to imprint and cut the strips. If using a ruler and knife, place the ruler over the fondant and use the knife to score lines a few millimetres apart.
  4. Squeeze a couple of dots of chocolate writing icing onto the cupcake where the mummy eyes will appear. Remember to leave a small space around the eyes free where the cupcake will be visible underneath when layering the fondant strips.
  5. Gently part your cut fondant strips and use a pastry brush dipped into water to gently coat one side of the strips. This will help to stick your strips to the cupcake and to each other.
  6. Start to layer the strips over the cupcake, cutting off any excess at the edges. Use a criss-crossing technique to create a lattice effect until the cupcake is covered leaving just the eyes poking through!

Spooky biscuits

A ghoulish treat that will have your little ones in awe

 

What you need:

Method

  1. Evenly spread your biscuits on a cooling rack. Icing may run off the edges of the biscuits so to ensure a quick clean up, place a cloth underneath to catch any dribbles.
  2. Next, make your water icing. Sift 225g of icing sugar into a bowl and using a wooden spoon, very gradually stir in some water. Start slowly, you’re aiming for a consistency of thick cream.
  3. Squeeze a small blob of chocolate writing icing into the centre of each biscuit to hold your marshmallows in place. Pop a white marshmallow onto each biscuit.
  4. Take up your wooden spoon and ensure it’s loaded with a good amount of icing. Hold over the top of the marshmallow and allow the icing to dribble down and coat the marshmallow. The icing also needs to run off the marshmallow onto the biscuit, down to the edges. The beauty of this effect is that it doesn’t have to be very neat.
  5. If your icing isn’t running fluidly, try adding a touch more water until it thins. Move your biscuit around underneath the spoon to ensure an even coverage.
  6. Allow the icing to harden, this should take around 30 minutes. If you’re pushed for time and you have room, place your ghosts carefully in the freezer to speed up the setting process.
  7. Finally, use the chocolate writing icing to create eyes and a mouth for each of your ghosts, again, these don’t have to be incredibly neat as this adds to the effect! Ensure the mouth blob is slightly bigger than the eyes for a more frightful look.
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