Believe it or not, these awesome Frankenstein and Bride of Frankenstein cakes by DebbieDoesCakes are wedding cakes! All I can think of when I see them is Halloween though. Wouldn’t these be great at a monster movie themed Halloween party? See more of her creations at her Flickr site.
Aren’t these just lovely? They look just like normal cupcakes, except with maggots in them! Yummy. Such an effective addition to make these cupcakes perfectly disgusting for Halloween. I found these over on Buttercream Bakery’s Flickr.
The melting face. The droopy eye ball. The slightly nervous and vacant stare. What a cute zombie! I just loved this cake pop when I saw it and had to share it with you. For more cake pops like this check out Tramie’s Kitchen. She has a bunch of different Halloween themed cake pop ideas.
Along with the Severed Witches’ Fingers that I shared with you earlier this month, I also made these Pumpkin Pie Bites by Bakerella last Halloween. They were very tasty and looked so cute!
Pumpkin Pie Bites
- 2 refrigerated ready-to roll pie crusts
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1 cup canned pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Pumpkin-shaped cookie cutter
- 1/2 cup chocolate morsels
- vegetable oil
- re-sealable plastic bags
1. Preheat oven to 350 degrees.
2. Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
3. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
4. Apply egg whites from one egg to the top edges of each pie.
5. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
6. Spoon mixture into each pumpkin-shaped pie crust.
7. Bake for 12-15 minutes.
8. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note from Bakerella: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
For detailed pictures of the process check out Bakerella’s website.
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Since I don’t share that many cake pops on here I thought these cute little ghost pops would be a nice addition. These ones were made for an About.com article that gives a nice picture tutorial about how to make them. The one and only time I’ve made cake pops, I found them a bit more difficult than I thought they would be, but I might have made the cake balls a little too big. I think I need to give cake pops a try again, because I keep coming across so many cute designs for them.
A friend’s birthday was this week so I decided to make something for him but also keep it a little autumn themed. I searched through all of my recipes, including ones I’d bookmarked on Pinterest, and decided upon Mini Pumpkin Oreo Cheesecakes from Inside BruCrew Life. The recipe is super simple and turned out pretty darn good, especially if you like Oreos (there’s two whole cookies in each one!). The recipe calls for whipped cream for the topping so I used this Sturdy Whipped Cream Frosting recipe from Allrecipes.com.
The cheesecake part came out a little paler than I was expecting from the photo on Inside BruCrew Life, so I would probably add a little orange food coloring to it if you want it to have a good bright pumpkin color. Even my picture is a little deceiving. The actual cheesecake part was slightly lighter in color than the pictures would suggest.
For the construction of the whipped frosting, I modified the instructions a little. It says to mix all of the ingredients except the whipping cream first and then add the whipping cream to it and continue to mix. Some people in the comment section said that they were never able to get it to the right consistency this way, so they whipped the cream separately and then folded it into the cream cheese mixture. I chose to do it this way and it seemed to work pretty well.
For the Pumpkin Oreo Cheesecake
via Inside BruCrew Life
- 2-8 oz pkgs. cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 2 tbsp. sour cream
- 1 tsp. vanilla
- 1/2 cup canned pumpkin
- whipped cream
Preheat oven to 350* Place cupcake liners in a muffin pan. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again. Place one whole oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole oreo into the top of the batter. Bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and oreo sprinkles before serving. Makes 24.
For the whipped topping
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 cup white sugar
- 1 tsp. vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups heavy cream
Combine the cream cheese, sugar, vanilla extract and almond extract, if you’re using it, in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream (or do the folding method I explained above). Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. **Don’t over whip or it will lose all of its air and become the consistency of butter**
If you make these, let me know how it went for you and if you tried anything different. I think if I make these again I’ll add a little pumpkin spice or cinnamon to the cheesecake part.