Some Halloween cake recipes with GW Bakeware

Fighting for baking ideas for Halloween? Here are some creepy creations that make for a spooky Soirée.

Moon Cake

For this dessert, you can improve your normal cake mix with some extra ingredients.

Distribute the prepared cake mix between two 8-inch pans coated with cooking spray. Bake for 30-25 minutes at 180 degrees Celsius and cool for 10 minutes.

Cover the top layer with dark chocolate frosting and place the second cake layer on top. Ice the entire two-tiered cake.

Chill in the fridge for 20 minutes and use vanilla frosting in a Crescent shape.

Make cookies by increasing your oven temperature to 180 degrees Celsius. Wrap and chill the dough for 15 minutes.

Roll the dough to a thickness of the eighth and cut your bat shapes. Place the cookies on a lined baking sheet and cool for 10 minutes. Bake on your bakeware in 7 to 10 minutes.

Spider cake

Make this simple recipe for a chocolate spider cake, first distribute some prepared cake mix over two 8-inch pans.

Put the cake on your bakeware for 30-35 minutes at 350 ° F and then cooling for 10 minutes while still in the pans.

Ice one of the layers with some vanilla frosting, place the second cake layer on top. Then, Ice the entire double-layered cake and cool in the fridge for about 15 minutes.

Make a spider template, cut it out and place it on your cake. Cover your image, and shakes it with black sand spread sugar, make sure it is correct, press it down and brush off extra sugar.

Pumpkin chocolate cake

Prepare your cake pans, heat your oven to 180 degrees Celsius and easy buttering three eight-inch cake pans, lining them with baking parchment.

Make the raising agents, sifting flour, cocoa, baking powder, Soda with baking powder, cinnamon and Nutmeg in a large bowl, and then set it aside.

You can combine the buttermilk, pumpkin and vanilla in a medium bowl and set aside. Mix butter and sugar together in a bowl, preferably with an electric mixer.

Add your egg, beat well until mixture is smooth and light.

Bake the cake by dividing the raising agents among pans and Bake until a wooden skewer inserted in the Centre, which should come out clean after 35 minutes. Cool cake in pan for 20 minutes.

Remove cake and cool. Then assemble the cake and trim each layer, place one layer on a cake plate and topping with a third of the frosting.

Repeat with the second and third layers and refrigerate.

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