Apple Chips and Toffee Sauce Dip

 

Ingredients

 

Apple Chips

 

2 Apples

Cinnamon (optional)

4tsp Caster Sugar

 

Toffee Sauce

 

110g Butter

250g Light Brown Sugar

275g Golden Syrup

225ml Double Cream

Pre heat the oven to 110oC. Cover a flat tray with grease proof paper. Cut the apples into quarters then chop out the core, cut them thinly and lay them so that none of them are overlapping. Sprinkle two teaspoons of caster sugar evenly over the chips and sprinkle evenly with two teaspoons of cinnamon too. Bake for 1 hour then turn over and sprinkle the remaining sugar and some more cinnamon. Bake for another hour then move to a clean bit of grease proof paper and bake for another 2 and a half hours. Turning them form time to time.

Once almost ready to come out of the oven start making the toffee sauce. Put the butter, sugar, golden syrup and cream into a large saucepan. Melt the ingredients together then bring to the boil for 3-5 minutes until thickened. Then take off the heat.

Remove the chips from the oven and set them on a plate with a little bowl of the dip (careful toffee dip will be hot to begin with). Best eaten warm as an alternative to the toffee apple.

(Toffee dip can be stored in the fridge and heated up again when needed, yummy on top of ice cream or plain sponge.)


 

Ghostly Meringues

 

To make ghostly meringues follow the link and use the recipe for meringues.

 

Trace a ghost shape like the one above onto grease proof paper and pipe meringue mix into that shape.

 

Once baked and cooled use a little water, icing sugar and black food colouring (don't make it to runny) to add eyes and a mouth to your ghosts.

 

Spider Web Cup Cakes

Ingredients

 

4oz Margarine or Butter

4oz Caster Sugar

3.5 oz Self Raising Flour

0.5oz Cocoa Powder

2 Eggs

Black food colouring

 

Icing

60g Unsalted Butter

75g Icing Sugar

25g Cocoa Powder

Black Food colouring

 

For the Web

Some icing sugar and water.

 

Pre heat the oven to 180oC. Cream the margerine and sugar together until light and fluffy. Whisk the eggs in one at a time then sift in the cocoa and flour. Stir it all together and then add some black food colouring to give a rich dark colour. Bake for 15-18 mins (depending on oven) until springy to touch.

 

Once cooked allow to cool thoroughly.

 

Mix the butter, icing sugar, cocoa and black food colouring together then smooth the icing over the cakes. Now mix a little water and icing sugar together and place a dot of this in the centre of your cake using a cocktail stick then make two rings around the centre one. From the centre using the cocktail stick drag lines outwards so that you get webs. Enjoy!

Halloween Chocolate Orange Cupcakes

Follow this recipe for chocolate orange cakes adding black food colouring to the cupcake mix to make it really dark then bake in a halloween themed cupcake case such as this one from cakes cookies and crafts shop

 

 

Instead of topping with chocolate use orange sprinkles and a cake topper of your choice I like these ones that I found on cakes cookies and crafts shop I think they give the cakes  a spooky feel to them.

 

 

 

If you have a look around online you can find lots of cupcake cases and toppers at reasonable prices. Also experiment with food colouring try adding green food colouring to cake mixes or lots of blood red colourings.