A couple weeks ago, as I was putzing around on Pinterest (my favorite black hole of time), I came across something that just made my jaw drop. Like the skeleton ornaments that I just had to cookie, I immediately thought, “These have to be made into cupcakes!! Ok, they already are cupcakes… But cupcakes that can be eaten and given to friends to scare the pants off them!!” (Yes, I really do think about how to scare the pants off my Norwegian friends who aren’t used to Halloween. There ought to be some perks to living 6,000 miles away from home!) Luckily for me, Lucy, who designed these little guys over at smallandpissed, loved the idea as much as I did!
Makes 8-9 cupcakes
What you’ll need: 12 cupcakes (preferably something dark) A batch of frosting White fondant Food gel coloring (for the eyes) Clean, food-only paint brushes A batch of royal icing Continue reading →
I know we’re nearing the middle of October, which should mean full throttle ahead with the Halloween stuff, but today, I’m taking a quick break to talk about cake. I’m sure I mentioned earlier this month that October is one of my busier months, not only because of all of the Halloween baking, but also because we have not one, not two, but THREE family birthdays this month. So today, I thought I would share with you the cake I made for my father-in-law’s birthday. Since it is a death by chocolate cake, maybe we could say it counts a little for Halloween? Just a little? You know, because it’s death by cake… or, maybe cake or death? Cake please! (You’re welcome the two people out there that got my Eddie Izzard reference)
Death by Chocolate Cake
Makes one 3-layer 6″ cake
For the chocolate truffles: 1/3 cup heavy cream 1 tbsp. butter 1 tbsp. honey or light corn syrup 6 oz. (180 grams) semi-sweet dark chocolate 1 tsp. vanilla extract
Extra baking cocoa for dusting
For the cake: 1 stick (113 grams) butter 1/2 cup milk (whole if you have it) 1 bar (100 grams) dark chocolate 1 cup granulated sugar 1/4 cup baking cocoa 1 tsp. vanilla extract 3/4 tsp. baking soda 1/2 tsp. baking powder 2 eggs 1 cup all purpose flour
For the chocolate buttercream frosting: 3 egg whites (from large eggs) 1/2 cup granulated sugar 1 tbsp. vanilla extract 2 sticks (226 grams) butter, cold 4 tbsp. baking cocoa
White chocolate chips for garnishing (optional)
Over the last couple of weeks, I’ve posted some quick and easy Halloween desserts, like candy corn meringue swirls and candy corn oreo bark. Well, this week turned out to be yet another busy week for me (cake baking, birthday parties, etc.), so in keeping with that quick and easy Halloween treat theme, I want to share a super fun, and easily customizable dessert with you: candy buttons. Not only can you customize them in terms of colors, but you can create a lot of fun flavor variations. And best of all, they come together super quick!
Halloween Candy Buttons
Makes about 10 strips (60 dots per strip) of candy buttons
What you’ll need: 1 lb. powdered sugar 4 tbsp. meringue powder 1/2 cup water 1 tsp. extract Food coloring Parchment paper
One of my favorite things about cookie making and baking is that inspiration can come from anywhere. I’ve made cookies inspired by cards, books, other cookie artists… really, the possibilities for inspiration are endless! The only downside is that cookie inspiration can mean a need for custom cookie shapes. Recently, I absolutely fell in love with these Day of the Dead ornaments by Jo of The Cart Before the Horse (be sure to check out her Facebook too!). Seriously, how can you not want to cookie these?!
It just needs to be done. But believe it or not, I don’t exactly have a Day of the Dead skeleton ornament cookie cutter lying around. I know, shocking right? (Since I have yet to find a sarcasm font, I’m just going to note here that that was, in fact, sarcasm) Luckily, there are lots of options for making custom cookie shapes without sending away for a custom cookie cutter or buying anything extra. Jo was gracious enough to agree to let me use her designs, so using that as inspiration, I’m going to talk about 3 of my favorite ways to create custom cookie shapes!
October is fast approaching, and although it is hands down my favorite month, it’s also, typically, my busiest (at least in terms of baking). In addition to baking up a storm for my favorite holiday (I’m allowed to celebrate all month, right?) there are three, THREE family birthdays, back-to-back this month. Forget Christmas, this is my busy baking season! And although I’d love to create stunning, jaw-dropping goodies all month for you guys, I also kind of enjoy sleeping, eating, getting out of my kitchen occasionally… With that in mind, I’ll be working in some easy, last-minute treats because, hey, I can’t be the only one who’s busy! So in line with the sweet, candy-filled nature of this time of year, I want to kick things off with some super easy and super easy Candy Corn Oreo Bark!
Candy Corn Oreo Bark
Makes one 9″x 13″ pan of candy bark
For the candy bark: 5-6 Oreos, coarsely crushed 2 bars (200 grams) dark chocolate 4 1/2 bars (450 grams) white chocolate Orange food coloring A handful of candy corn Sprinkles (optional)
Hei på deg! I'm Claire, the baker and blogger behind The Simple, Sweet Life. Whether you like cookies or cakes, baking or decorating, you're sure to find something here to sweeten your day! Get to know me better here.