With school food restrictions being what they are, due to the nature and severity of allergies, it is ill-advised to bring in home-baked Halloween treats. However, you can still have fun baking up some Halloween treats for your little ones at home. The cookies above were ones I made three years ago using a few of the Halloween-themed cutters I had.
Tip: If you stick with a theme, you can usually get away with only 2-4 icing colours. White is the standard which means for the cookies you see above I only needed to colour orange and black. Or use fondant cut out in the same shape as the cookie for quick decorating!
Tip: If you shop off-season, sometimes you can score a deal on seasonal or themed cookies cutters or baking accessories. I got my set of Wilton Halloween cookie cutters at Winners. Ditto for the bone candy for the “RIP” on the headstones. I think the candy eyes I got at Bulk Barn.
Now, if you’re feeling all super-motivated and aren’t concerned about the state of your kitchen, go ahead and try making these Halloween cake pops!
Be forewarned, though, cake pops are very time-consuming. I would recommend you check out my Dos and Don’ts of Cake-Popping before you take on this project. That being said, your kids will love you forever for making these boo-tiful treats on a stick!
Tip: Get creative with candy to decorate your cake pops: licorice laces for spider legs and witches’ hair, candy corn and a Mercken’s or Wilton purple melting chocolate wafer make the witches’ hat and, of course, the candy eyeballs come in handy.
Trust me when I say cupcakes do NOT have to be complicated AT ALL. Stick some orange icing on them with a green candy jujube and you’ve got a pumpkin, for example. I mean take a look at these ones I threw together for my kids EONS ago. Super cheesy but they loved them. Why? Because they’re cupcakes!
And two years ago I made these for my coworkers (below). My icing turned more of a salmon-pinky-orange so I made these quick fondant toppers to hide it. Guess what? Nobody cared. They ate every last one.
Tip: Cupcakes freeze really we so you can bake them ahead of time and then take them out when it’s time to decorate. Allow to come to room temperature first.
Tip: If making your own fondant seems too industrious (or you don’t need a big batch), you can buy multi-packs, usually at Wal-Mart, Michael’s or Bulk Barn for smaller decorating projects. Also, consider edible markers by Americolor or Wilton for drawing on details.
And, of course, you could make a Halloween-inspired cake, particularly if you’re celebrating a Halloween birthday. I haven’t had occasion to do so but there are so many fun options out there that vary in terms of difficulty. A quick search will yield plenty of ideas.
Will you be baking up any scary surprises this Halloween? Leave a comment below and let us know!