Halloween Minnie Mouse Mini Bundt Cake

Halloween Minnie Mouse Mini Bundt Cake

It’s all just a bunch of Hocus Pocus! These Halloween Bunt Cakes are the perfect treat to enjoy during the spooky season. Please park all brooms at the door for this Spooktacular Halloween treat!

Halloween Bunt Cake Minnie Mouse Cake


Makes 12 Halloween Bunt Cakes
Orange Fondant Bow and Black Ear Ingredients

1 – 4oz package Orange and Black Fondant (Found at Hobby Lobby)

1 Wilton Bow silicone mat
1 1⁄2 inch circle fondant cutter
1 Cup powdered sugar

1 small paint brush Cutting board

Directions

Lightly dust a cutting board with powdered sugar.

Using your hands, knead the orange fondant until it is soft and easy to mold.

Take the paint brush and dip it into powdered sugar.

Place the wilton silicone mat onto the cutting board and using the paint brush, lightly dust the small bow mold. This helps keep the fondant from sticking to the mold.

Pinch off about 1 1⁄2 tsp of orange fondant and push it into the bow mold. Allow it to set for 5 minutes before carefully removing from the mold.
Place onto the cutting board and continue making 11 more bows.
Allow the bows to sit overnight.

Dust the cutting board again with a little bit of powdered sugar. Knead the black fondant until it is soft and easy to roll out.

Once you roll the fondant out to 1⁄4 inch thickness and using the circle fondant cutter, cut out 24 circles and place them aside to sit out overnight.

Chocolate mini bundt cakes Ingredients

1 triple chocolate fudge cake mix

1 1⁄4 Cup whole milk
3 large eggs

1⁄2 Cup unsalted sweet cream butter, softened

1 mini bundt pan
1 large disposable piping bag

Chocolate Frosting

1 Cup unsalted sweet cream butter, softened

3 Cups powdered sugar
3⁄4 Cup Hershey Dark Cocoa powder
2 teaspoons pure vanilla extract

4 tablespoons heavy whipping cream
1 8 oz tub of pre-made vanilla frosting

Neon Green gel food coloring
Neon Green cake sprinkles
1 large piping bag with star tip
1 large disposable piping bag

Directions
Preheat oven to 350 degrees and spray the mini bundt pan with pam baking spray.

Using a medium bowl and hand mixer, beat the cake mix, eggs, milk and butter until combined and smooth.

Spoon some of the batter into the piping bag and cut the tip off.

Fill the cavities in the bundt pan about 3⁄4 way full.

Bake in the oven for about 15-20 minutes or until a toothpick comes out clean.

Allow to cool before removing them and baking 6 more mini bundt pans.

Once all 12 bundt cakes have been made, place them onto a wire rack over a cookie sheet or old papers.

Using a standing mixer, beat the butter, powdered sugar, cocoa powder, vanilla extract, and heavy whipping cream.

Beat on medium speed until combined, smooth and holds a peak.
Scoop the chocolate frosting into the piping bag with star tip and set aside.

Remove the lid and film from the frosting container and place into the microwave and heat for 15-20 seconds to soften the frosting.

Once the frosting is lava like, mix in a few drops of the neon green gel food coloring. Pour the frosting into the disposable piping bag and cut the tip off.

Pipe drips of the green frosting around the top of the cake so that the frosting flows down the sides of the cake.

Sprinkle some of the green cake sprinkles onto the cake.

Allow the green frosting to harden slightly

Pipe a dollop of chocolate frosting in the center of the bundt cake

Place the orange bow in the center of the chocolate frosting and place two black circles on the sides of the cupcakes for ‘ears’

Eat, drink and be scary! Enjoy!

More Spooky Treats

Jack Skellington Cupcakes 

Sugar Skull Minnie Mouse Cupcakes

Freaky Fruit

Pumpkin Cheesecake Trifle

Pumpkin Cheesecake Trifle

By Erin

Pumpkin Cheesecake Trifle

If you’re looking for a delicious Thanksgiving dessert to make next week that is easy to make, this is it. I’m a huge cheesecake lover, so I’d take this over pumpkin pie any day. 😉 This is also served in individual jars, so you know with germs and everything, this is ideal vs. serving in a pie tin with multiple people touching it.

This is such a fabulous recipe that it can be made for a huge crowd in more normal times or for a small party with family at home during these strange covid times. It’s also casual enough that kids can help assemble it.  To save time, I used a pre-made angel cake.  Bonus points – if you use a mason jar,  they travel well and are just super cute.

Notes:

This recipe uses about ⅓ of pre-made angel cake, and it yields approximately six 8 ounce jars.  You’ll want to use jars with wider mouths, as it’s more difficult to layer the ingredients in a jar with a narrow mouth.  These are great eaten immediately, but even better if they have time to chill.  Store in the fridge for up to 3 days.

Prep time : 15 minutes

Rest time : allow to chill.

Ingredients

For the angel cake layer:

3 cups of angel cake (about ⅓ of a cake), cut into ½ inch squares or smaller

For the whipped cream:

1.5 cups of whipping cream

½ tablespoon granulated sugar

½ teaspoon of cinnamon

Pumpkin Cheesecake Process

For the pumpkin layer filling:

8 ounces of cream cheese

1 ½ cup of pumpkin puree

4 tablespoons brown sugar

2 teaspoons pumpkin pie spice

½ teaspoon vanilla

Optional: 

¼ cup toasted pecans, chopped

Caramel drizzle

Directions:

Whipped cream: 

To make the whipped cream,  mix 1.5 cups of whipping cream with ½  tablespoon of granulated sugar and ½ teaspoon of cinnamon.  Beat until stiff peaks form.  Set aside.

Pumpkin layer filling:

Mix cream cheese, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice until combined.  Gently fold in ⅓ cup of the whipped cream, setting the rest of the whipped cream aside.

To Assemble:

Layer the angel cake with the pumpkin cheese-cake in jars, alternating the layers as shown. Top each jar with a dollop from the remaining whipped cream, and then top with toasted pecans and caramel.  Chill until ready to eat, or up to 3 days. Pumpkin Cheesecake Trifle is now ready to devour! 😉

ENJOY!

Need something festive to drink to go with it? Try this.

Instant Pot Apple Cider

Blueberry Cheesecake Popsicles

Blueberry Cheesecake Popsicles

By Erin

It’s summer and it’s really starting to heat up outside. These Blueberry Cheesecake Popsicles are the perfect way to cool down! Three of my favorite things: Blueberries, Cheesecake, and popsicles, all wrapped up into one tasty treat! It doesn’t get better than that! Featuring fresh Blueberries and limes from Melissa’s Produce.

Blueberry Cheesecake Popsicles

Ingredients

(makes 6-8)

1.     1 ½ cups blueberries (fresh or frozen)

2.     1 8-ounce cream cheese packet

3.     ½ cup Greek yoghurt

4.     5 tbsp honey (divided)

5.     1 tsp lime juice

6.     ½ tsp lime zest

7.     6-10 Shortbread Cookies

8.     2 tbsp melted butter (25g)

9.     2 tbsp water (if using fresh blueberries)

Blueberry Cheesecake Popsicle Ingredients

Method

Blueberry Compote

·      If using frozen berries, remove and leave to thaw for at least 1 hour before starting. Drain most the liquid, leaving about 2 tbsp.

·      Put blueberries and 1 tbsp of honey into a small saucepan over medium. If using fresh blueberries, add the 2 tbsp water too. Cook until the blueberries soften, mashing about half the blueberries up with the spoon. Leave the rest of the blueberries whole.

·      When done (almost jam-like consistency), remove from the fire and leave to cool a little

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