12 Fun & Easy Halloween Treats To Make

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1. Skeleton Cakelets

Our New Spooky Skeleton Cakelet Pan from Nordic Ware has molds for 4 skeletons, each in its own lifelike repose making Halloween festivities more fun.  Made of heavy-duty cast aluminum ensures the fine details are baked right into the small cakes so no decorating is needed!  These rich, fudgy skeleton brownies make a spooky treat to serve at your next ghoulish gathering.  Add a simple frosting to highlight these dancing skeletons for a fantastic Halloween graveyard scene.  Get the recipe HERE >

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2. Ghost Cakelets

Boo-tiful baked treats are easier and more enjoyable to create for both novice and experienced bakers alike with this fun Ghost Cakelet Baking Pan.  Treat the children with individual themed cakes at seasonal parties, or grab a few of these pans to make a whole flock of ghostly cakes for family and friends.  Leave them plain, add some simple frosting details or sprinkle with powdered sugar for a quick and easy Halloween treat!

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3. Haunted House Cake

Invite all your friendly ghosts and goblins over for a spooktacular Haunted House cake. This Haunted House Bundt Pan has fantastic details that reproduce beautifully when the cake is released from the pan.  No decorating is needed or you can have fun adding all the spooky details!

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4. Spooky Eye Cake

For a super fun and easy Halloween treat, add our Icing Eye Decorations to your store-bought or homemade cakes!  We used Small, Medium and Large eyes to decorate this cake.  Get this the Scalloped Black Cake Stand to complete the look!

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5. Haunted Skull Cakelets

These scary Haunted Skull Cakelets from Nordic Ware are just what you need to add to your Halloween table.  Adding some ghoulish delight to your Halloween table, the options are endless for what to make in this spooky designed pan including pizzas, jello, ice molds, lava cakes, rice krispies skulls, and more!  The pan is so detailed that no decorating is needed!


Wafer Paper Cookies

Create edible masterpieces with Fancy Flour’s large assortment of printed wafer paper.   An easy and fast way to decorate cookies!  We recommend our No Fail Sugar Cookie Recipe.  Cut out desired shape and, after baking and cooling off, frost with White Royal Icing, let dry and adhere with a thin layer of Light Karo Corn Syrup.

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6. Colorful Spider Web Cookies

Add some fun color to your Halloween party with our Colorful Spider Web Wafer Paper. Set of 24 webs includes 6 each of orange, purple, green, and white backgrounds with black webs. We easily added our cute Sugar Spiders, for a perfectly spooky look.  Use our Round 2.5″ Cookie Cutter for this project.

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7. Spooky Characters Cookies

Dress-up your cookies for Halloween with our Spooky Halloween Characters Wafer Paper. This edible paper features Halloween characters including: Dracula, Mummy, Witch, Black Cat, Skeleton Skull, Scary Pumpkin, and Ghoulish Monster, all without having to do the detailed decorating!  We used our Square 2.5″ Cookie Cutter for this project.  We also used orange tinted cookie dough and our Black Royal Icing Mix for an extra ghoulish vibe.

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8. Silhouette Cookies

Make stunning cookies with black silhouettes of all your favorite images for Halloween!  Includes Black Cats, Haunted Houses, Bats, Ghosts, Witches on Brooms, and Grave Yards complete with Tombstones with orange and white backgrounds to make your cookies really stand out.  Images have an intricate border to make further decorating unnecessary, but we added some Black Sugar Pearls for a bit of bling!  We used our 3″ Round Cookie Cutter for this project.

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9. Silly Skeleton Cookies

Our New Silly Skeleton Edible Wafer Paper is a great way to add some playful humor to your spooky Halloween party! Set of 22 designs on two sheets of edible paper with dancing skeletons on bright backgrounds.  Our Halloween Sanding Sugar Collection matches perfectly to give your cookies that extra pop!  We used our 3″ x 2″ Rectangle Cookie Cutter for these cookies.


Easy Halloween Cupcakes

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10. Witch Hat Cupcakes

These wonderfully detailed Witch Hat Royal Icing Decorations are perfect for your Halloween baking.  Just add to the top of your store-bought or homemade cupcakes for an easy and fun treat!  We also used our New Black With Lime Green Dots Baking Cups for this project.

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11. Easy Halloween Cupcakes

As easy as it gets!  No decorating needed with this cute, but not spooky cupcake kit!  Halloween Cupcake Kit includes 24 spider cupcake liners in orange & black and 24 cupcake toppers including witch, pumpkin, cat, and ghost designs.  Spooktacular for your classroom party or trick or treating guests.  Add White Nonpareils to copy this look!

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12. Polka Dot Halloween Cupcakes

Add that special touch to your Halloween baking with these Polka Dot Tulip Baking Cups. White polka-dots on black and orange paper liners.  We topped these cupcakes with our Black Cat Cupcake Picks, which are no longer available.  We think these Halloween Cutie Creeper Sugars or Spooktacular Sugar Assortment would be adorable replacements!

The Springerle Series: Chocolate and Fondant Cookie Toppers

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Guest Post by Fancy Flours Employee Lindsey K.

Welcome back to the third installment of our Springerle Series! This post will cover three mediums that you can use to top cookies in beautiful molded designs – modeling chocolate, fondant and marzipan. This is a super quick and easy way to take your cookies to the next level for wedding favors, birthdays, holiday gifts or just a sweet treat for a special someone.

If you missed our previous posts on how to craft with Springerle molds, see them here: Casting and Papercasting. As a quick review, Springerle cookies have been used to depict everything from biblical images to daily life since the 16th century. While the molds were originally used to make dense, cake-like cookies (see our recipe here!), they have advanced to be useful in crafting as well.

Our molds are made by House on the Hill of an heirloom quality wood and composite mix. Most of their images are casts of vintage molds and others are of their own design.

Before making our toppers for this tutorial, we pre-made cookies using our Gingerbread recipe. This recipe is fabulous for not only its taste, but for holding its shape. You could also use our No-Fail Sugar Cookie Recipe. We took note of the sizes of our molds and used cutters to make cookies just slightly larger.

We also pre-made our modeling chocolate, which is a surprisingly simple recipe from House on the Hill. You can also buy chocolate-flavored, white or colored fondant at most craft and baking stores. Or if you prefer to make your own, here’s a recipe from Allrecipes! And for you sweet almond lovers, you can simply use Marzipan from your grocery store.

I will show images using both the modeling chocolate (in brown) and fondant (in white). If you choose to use marzipan, you will follow the fondant instructions.

Ingredients/ Utensils

  • Modeling chocolate, fondant or marzipan
  • Cocoa powder (if using modeling chocolate)
  • Powdered sugar (if using fondant or marzipan)
  • Corn Syrup
  • Springerle mold
  • Cookies cut and baked in the shape of your mold
  • 2 Pastry brushes
  • Spatula
  • Small dish (for cocoa powder or powdered sugar)
  • Cooling rack (if using modeling chocolate)
  • Pastry prep mat (optional)
  • Luster or disco dust (optional)
  • Small food-safe paint brush (optional)

Directions

1. Workspace prep: On a flat surface, lay down your Pastry Prep Mat or wax paper to protect your surface and keep your area clean. Fill a small dish with your dusting powder (either cocoa or powdered sugar) and set near your pastry mat with a clean, dry pastry brush. Set your modeling chocolate, fondant or marzipan in a bowl near your space for easy access. Set out your cooling racks if using modeling chocolate.

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2. Dip your pastry brush in cocoa (for chocolate) or powdered sugar (for fondant or marzipan) and dust your Springerle mold so it has an thick, even coating throughout the design. The pastry brush is great for this as it won’t clog up the deeper areas.

3. Lay your dusted mold face up on your pastry mat. Pull a ball of your topper medium from the bowl. It will need to be enough to fill the mold and a little extra to go over the edges.

Fancy tip: Your modeling chocolate should be the consistency of Play-Doh or perhaps even a touch harder. If it seems too soft or is sticking in your mold, flatten the ball into a pancake and refrigerate for 5-10 minutes.

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4. Using your hands, press your medium into the mold. Be sure to push firmly to fill the deeper parts of the design.

5. When you feel the mold is adequately filled, flatten the back of your medium with a spatula. Press the topping to be quite thin unless you love a lot of chocolate or fondant on your cookies. 🙂

Fancy tip: If your spatula is sticking to your chocolate or fondant, dust with cocoa or powdered sugar, respectively.

6. Turn your Springerle mold upside down with your medium still in it. Use gravity (and some light taps on the table) to release it. Release time may be longer for deeper molds.

7. Trim any extra with a knife or spatula and return to your bowl for re-use. You could also use a cookie cutter sized to your mold (we have many available here).

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8. For modeling chocolate only: Set your finished topper on a cooling rack to dry until firm (approximately 2 hours). You can make these ahead of time and keep in an airtight container at room temperature for up to 1 month.

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9. Repeat steps 2-8 for as many toppers as you need. Be sure to dust the mold before every press for all options.

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10. To adhere the toppers to your cookies, brush a thin layer of corn syrup on the back of your topper and set on your cookie. Let dry for at least 10 minutes.

11. For a fancy touch, “paint” your topper with luster dust. You will not need to mix the luster dust with anything for this project. It should stick directly onto your medium. We used Super Green and Old Gold. See all our Luster and Disco Dust colors here!

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Display in a cute container for decoration or wrap in a simple polypropylene bag with a ribbon to hand out to friends and family. To create the snow effect on our Pinewood Cabin cookie, I dusted it with powdered sugar instead of the cocoa.

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Molds shown in this tutorial are Tree on Table, Monogram F, Pinewood Cabin and Snowman.

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We would love to see your projects. What did you make your toppers for? Show us in the comments or send an email to info@fancyflours.com!