Halloween Mini-Cakes

Halloween Mini-Cakes
80 min.
18
357kcal

Suggestions


Get ready to delight your guests this Halloween with these adorable Halloween Mini-Cakes! Perfectly sized for a spooky treat, these mini-cakes are not only visually appealing but also incredibly delicious. With a moist yellow cake base and vibrant icing, they are sure to be the highlight of your Halloween festivities.

Imagine a table adorned with charming pumpkin and ghost-shaped cakes, each one lovingly decorated with colorful icing that captures the spirit of the season. These mini-cakes are versatile enough to serve as an enticing appetizer, a fun snack, or a sweet addition to your antipasti spread. With 18 servings, they are ideal for parties, gatherings, or even a cozy night in with family.

What makes these mini-cakes even more special is the opportunity to get creative with your decorations. Use orange and black food coloring to bring your spooky designs to life, and let your imagination run wild as you pipe playful faces onto each cake. Not only will they taste fantastic, but they will also add a festive touch to your Halloween celebration.

In just 80 minutes, you can whip up these delightful treats that are sure to impress both kids and adults alike. So gather your ingredients, put on your favorite Halloween playlist, and let’s get baking! Your guests will be raving about these Halloween Mini-Cakes long after the last crumb has been devoured.

Ingredients

  • package cake mix yellow (regular size)
  • cups powdered sugar divided
  • tablespoons milk divided
  • tablespoons plus light divided
  • serving purple gel food coloring black

Equipment

  • bowl
  • oven
  • baking pan
  • toothpicks
  • cookie cutter

Directions

  1. Grease two 13x9-in. baking pans; line with parchment and set aside. Prepare cake batter according to package directions.
  2. Pour into prepared pans.
  3. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Using parchment, remove cakes from pans and invert onto wire racks; carefully peel off parchment. Cool completely.
  4. Cut 1 cake into pumpkin shapes and the second cake into ghost shapes using 3-in. cookie cutters dipped in confectioners' sugar. Carefully arrange individual cakes on wire racks over waxed paper.
  5. For icing, in each of 2 large bowls, combine 4 cups confectioners' sugar, 4 tablespoons milk and 2 tablespoons corn syrup until smooth. Tint icing in 1 bowl orange.
  6. Place orange icing in a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe over top of pumpkin shapes, allowing icing to drape over cake sides. Repeat with white icing and ghost cakes.
  7. Let stand for 30 minutes or until icing is set and dry.
  8. In a small bowl, combine the remaining confectioners' sugar, milk and corn syrup until smooth. Tint black. Pipe faces onto pumpkin and ghost cakes.

Nutrition Facts

Calories357kcal
Protein1.43%
Fat2.58%
Carbs95.99%

Properties

Glycemic Index
3.17
Glycemic Load
0.85
Inflammation Score
-1
Nutrition Score
2.4317391326894%

Nutrients percent of daily need

Calories:357.43kcal
17.87%
Fat:1.05g
1.61%
Saturated Fat:0.6g
3.78%
Carbohydrates:87.65g
29.22%
Net Carbohydrates:87.31g
31.75%
Sugar:75.23g
83.59%
Cholesterol:0.9mg
0.3%
Sodium:216.18mg
9.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.31g
2.62%
Phosphorus:96.61mg
9.66%
Calcium:71.06mg
7.11%
Vitamin B2:0.09mg
5.18%
Vitamin B1:0.07mg
4.9%
Folate:19.53µg
4.88%
Iron:0.63mg
3.52%
Vitamin B3:0.67mg
3.36%
Manganese:0.06mg
2.88%
Selenium:1.4µg
2%
Vitamin E:0.27mg
1.79%
Fiber:0.34g
1.38%
Vitamin B5:0.13mg
1.33%
Vitamin B6:0.03mg
1.33%
Copper:0.03mg
1.25%
Vitamin B12:0.07µg
1.15%