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You are here: Recipes > Spooky Cauldron Mini Cinnamon Cakes by Helena Garcia

Spooky Cauldron Mini Cinnamon Cakes by Helena Garcia

Surprise and delight your guests this Halloween with these spooky individual cauldron cakes topped with gooey frosting, tentacles, and eyeballs…Something wicked this way comes.

We are absolutely delighted to have teamed up with Helena Garcia, also known as The Kitchen Witch, from The Great British Bake Off 2019, to create these creepy cauldron cinnamon cakes (BOO!).

Happy Halloween!

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Serves

6 people

Baking ingredients

  • 150 g Unsalted Butter
  • 150 g Light Brown Sugar
  • 3 Large Eggs
  • 150 g Self-Raising Flour
  • 1 tsp Ground Ginger
  • 1 1/2 tsp Ground Cinnamon
  • Pinch Nutmeg
  • Pinch Ground Clove (optional)

Decorating ingredients

  • 400 g Renshaw Peronalise Me Icing
  • 1 tsp Vanilla Extract
  • Rainbow Dust Lime Green Progel
  • 250 g Renshaw Deep Purple Fondant
  • 250 g Renshaw White Fondant
  • 250 g Renshaw Black Fondant
  • Rainbow Dust Black Lustre
  • Cake Craft Pen - Black

Instructions

Step 1

Preheat the oven to 180C (350F).

Step 2

Cream the butter and sugar on an electric mixer on medium-high speed until light and fluffy. Add the eggs, one at a time making sure to scrape the sides and bottom of the bowl.

Step 3

Gradually add in the flour and spices and continue mixing until fully incorporated.

Step 4

Scoop the batter ¾ of the way up into 2 x semi-sphere silicon moulds and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Leave to cool.

Step 5

Make the fondant tentacles by marbling the purple fondant with a bit of white like shown in the video. Mould the tentacles individually and add the suckers. Let them dry.

Step 6

To make the eyes, form small balls out of white icing and let dry before painting. Once set, paint a small dot with the cake craft pen and add shadow with the black lustre dust.

Step 7

To make the buttercream, mix in the vanilla into the icing and then add colour gradually until you achieve the desired shade. Fill a piping bag and set aside.

Step 8

Stick the cake semi-spheres together with a little buttercream. Cover the now fully round cakes with black fondant and smooth out. Roll out a sausage shape out of fondant and attach to the sphere. This will be the rim of the cauldron.

Step 9

Pipe the buttercream on top and add the tentacles and eyes.

Step 10

Repeat the process with the rest of the cakes.