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Thursday, 22 October 2015

Spiderweb Halloween Cupcakes | Halloween Season

Yes yes yes, just like every other girl on the internet these days I too, love making cupcakes. But I often don't do much in the way of decoration so I thought for Halloween it would be nice to challenge myself for the sake of a blog post. So here is some Halloween cupcake decorating inspiration (as if the internet doesn't have enough of that already!)


I won't bore you with how to make the actual cakes, you can do that however you usually do. This is more about the decoration but I'll include my recipe anyways (makes 12):
  • 125g Salted Butter
  • 100g Caster Sugar
  • 2 Eggs
  • 125g Self Raising Flour
  •  2 tsp Vanilla Extract
  • Orange and Black Cupcake Cases
*Quick tip for the cupcakes: Beat the butter for longer than usual until it's quite a bit lighter in colour, it makes the cake fluffier!*
When your cupcakes are on a rack to cool, you can start prepping your decoration.
 For the spiderwebs you will need:
  • Baking parchment (Grease proof paper)
  • Pencil
  • Ruler
  • 100g White Chocolate
  • 100g Milk Chocolate
    (You don't actually use the whole 100g of chocolate, it's just easier to pipe when there's more in the piping bag)
  •  Heat resistant piping bags
  • 2 Bain Maries on a low-mid heat
Break up your chocolate and put it into each bain marie, gently stirring every now and then to melt the chocolate.

While the chocolate's melting, get a piece of grease proof paper about A3 size and draw 14 2 inch crosses on it with your ruler, spaced apart as much as possible. Then draw exes in them and connect them all with curved lines to make spiderwebs, these will be your templates for the piping. Only do 2 sets of curves as the chocolate lines needs to be thick enough not to break once set.
Once the chocolate has melted leave it to cool for at least 10 minutes off the heat until it starts to very slightly thicken up/set (this makes it easier to pipe). It also means it's not too hot to hold in the piping bag. Once it is ready, fill each one of your piping bags with the chocolate and cut the tip off the piping bag off. It's useful to have a small piece of scrap parchment that you can practice on first to to get the hang of it and so you can adjust the tip size if needed. Pipe 7 spiderwebs of each flavour of chocolate onto your templates. I did 7 of each instead of 6 so I had 1 spare in each flavour in case one broke beyond use!


Once all your webs have been piped put them in the fridge to set. You can now start on your icing for which I used:
  • 300g Icing Sugar
  • 165g Salted Butter
  • 1 tsp Vanilla extract
  • Orange Food Colouring
  • Black Food Colouring
  • Duo Icing bags + nozzle
    (Make sure you get proper gel food colouring not just the stuff from the supermarket like I did, they're rubbish!)
     
Again, I won't bore you with how to make the icing I'll just start from dividing the mixture into two bowls for the 2 different colours. Start by adding a very small amount of your colours into each mixture and continue to do so until you have you desired colour, it depends if you want to go for a more subtle look or something that will really stand out. If you do use shop-bought colour, it may change the consistency of your mixture like mine because I had to use so much it made the mixture less stiff and therefore made it harder to keep it's piped shape, as you may be able to tell from the pictures!
 
Pipe whatever design you want on your cupcakes, I did the classic swirl, making sure to get right to the edges as much as possible to fill the top of the cake (something that I didn't do too well with this batch!) Then get your spiderwebs from the fridge as they should have set by now (if not just keep them in the fridge until fully set, otherwise they bend and fall apart) and carefully take them off the paper by bending the paper away from the edges of each web and placing them on the cakes however you like.
 
And that's it! You should have something that looks a little like this!
 

I do think the white chocolate webs look better but I like the variation of the white and milk chocolate. I hope you found this helpful or useful in someway and if you want to see where I got my piping bags and cupcake cases etc all the links are on my Pinterest on the Baking board. Also, if you want me to do a post on  'the perfect cupcakes' I am happy to do so as I've made so many over the years I do feel as though I've thoroughly nailed them now and can even impress my auntie who's a chef!
 
Happy Halloween and TTFN! :) x

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