Tricks for baking the tastiest Halloween treats!

With Halloween on our doorstep, now’s the perfect time to plan what treats you’ll be dishing out when the mini monsters come knocking. Whether you’re hosting a haunted house party, or simply getting into the Halloween spirit, these spooktacular recipes are guaranteed to get fangs smiling and werewolf tails wagging.

Watch what happens when there is a slice of Scary Cheese Cake, Little Red Riding Hood and a Werewolf on board a Carnival ship.

Find out how to make this delicious treat, as well as a Chocolate Pumpkin Pate just below…

SCARY CHEESE CAKE

carnival-cruise-line-halloween-dessert-cheesecake

Serves: 10

FOR THE BASE

85g vanilla wafers

20g butter

40g chocolate chip cookies

FOR THE CHEESE CAKE

560g cream cheese (at room temperature, chopped)

3tbs cornflour

4 large eggs

180g caster sugar

½ cup sour cream
1/3 thickened cream

FOR THE MARZIPAN PUMPKIN

A packet of Marzipan

1 egg white

1tbs icing sugar

Yellow food colouring

Red food colouring

Cloves (for decoration)

FOR THE FONDANT GHOST

1 pack of white fondant

1 pack of chocolate rum balls

FOR THE PLATING

Ganache for the writing

Strawberry sauce

METHOD

THE BASE

  1. Preheat the oven to 150oC and grease a spring-form cake pan with butter.
  2. Break vanilla wafers & cookies into a food processor and process until finely crushed. Add melted butter and mix well. Evenly spread mixture into the pan.

FOR THE CHEESE CAKE

  1. Combine sugar, cornflour and cream cheese in a bowl using an electric beater. Beat until smooth.
  2. Add sour cream and beat until fully incorporated.
  3. Beat in the eggs one at a time. Add thickened cream and mix well.
  4. Strain mixture, and pour into the pan.
  5. Bake in a water bath at 150oC for 40 mins.
  6. Turn off the oven, and leaving the door slightly ajar, allow the cake to continue cooking. At least 40 minutes.
  7. Remove from oven & allow to completely cool.
  8. Refrigerate for at least 4 hours before serving.

FOR THE MARZIPAN PUMPKIN

  1. Mix all of the ingredients together until smooth and the desired colour has been reached.
  2. Divide the mixture evenly and form into pumpkin shapes.
  3. Garnish (like a pumpkin stem) with a clove on top.

FOR THE FONDANT GHOST

  1. Roll fondant into a thin sheet
  2. Use a round cutter to cut an 8cm diameter circle.
  3. Use circle to cover rum ball like a ghost.
  4. Use the same rum-ball for eyes and nose.
  5. Place on top of cheesecake.

FOR THE PLATING

  1. Use Ganache to write “boo.”
  2. Use strawberry sauce for dots and drops.

 

CHOCOLATE PUMPKIN PATE

carnival-cruise-line-halloween-dessert-chocolate-tombstone

Serves: 14

FOR THE PUMPKIN PATE

358g dark chocolate

3/4 cup milk

1.5 egg yolks

180g pumpkin puree

90g butter

100g brown sugar

35g nutella

1/2tsp ground cinnamon

1/2tsp  ground nutmeg

Shop bought chocolate cake

FOR THE MARZIPAN PUMPKIN

A packet of Marzipan

1 egg white

1tbs icing sugar

Yellow food colouring

Red food colouring

Cloves (for decoration)

FOR THE TOMBSTONE

1 white chocolate sheet
FOR THE BUTTER ICING GHOST

500g white icing

Chocolate ganache

FOR THE PLATING

Green coloring

Strawberry jelly, cubed

Strawberry sauce

METHOD

FOR THE PUMPKIN PATE

  1. Melt chocolate and set aside.
  2. Place egg yolks and milk in a bowl over a pan of simmering water.
  3. Whisk vigorously and the mixture will thicken as air is incorporated and the egg yolks cook. Be careful not to overcook the eggs and set aside once the mixture is thick and glossy.
  4. Cook pumpkin puree, brown sugar, butter, cinnamon and nutmeg, until it becomes like a paste. Add nutella and cook until mixture starts to come together.
  5. Fold the pumpkin mixture into whisked eggs and milk.
  6. Fold in melted chocolate into above mixture
  7. Using a stick blender to blend mixture until smooth.
  8. Line rectangular loaf pan with aluminum foil and place a thin layer of shop bought chocolate cake.
  9. Pour mixture on top of the cake.
  10. Set mold in fridge overnight. Remove from fridge and de–mold. Cut into portions.

FOR THE TOMBSTONE

  1. Cut white chocolate sheet into tombstone shape.
  2. Use sweet chocolate to write R.I.P

FOR THE MARZIPAN PUMPKIN

  1. Mix all of the ingredients together until smooth and the desired colour has been reached.
  2. Divide the mixture evenly and form into pumpkin shapes. Garnish (like a pumpkin stem) with a clove on top.

FOR THE PLATING

  1. Place the chocolate pate on plate.
  2. Place white chocolate RIP slab as shown in picture.
  3. Use white icing with green coloring for the décor and place strawberry jelly cubes as shown on the picture.
  4. Place marzipan pumpkin.
  5. Make ghost with white icing.
  6. Use strawberry sauce for dots and drops.

Enjoy :)

No Responses