Maloween Ghosts Recipe
Ingredients:
• 100g grams unsalted butter, plus a little extra to grease tin.
• 300g pink and white marshmallows.
• 200g Rice Snaps
• 300g melted white chocolate
• A small amount of melted milk chocolate or black icing pen to decorate.
• Wooden lolly sticks or coffee sticks
Method:
1. Butter, then line a 30 x 20cm Swiss roll tin with baking parchment. Melt the butter in a large non-stick saucepan. Tip in the marshmallows, then melt very gently for about 10 minutes, stirring regularly to make sure they don't stick.
2. Once smooth, stir in the cereal until all of the grains are coated. Spoon the mix into the tin, then press down to make it flat and smooth. Chill until cool and set. Can be made up to 2 days ahead.
3. Make the ghost shapes two ways. Cut the cake into rectangles, then use a sharp knife to round off the tops and zigzag the bottoms. Or, to make flying ghosts, stamp out circles about 9cm across and use a sharp knife to divide into teardrop-shaped ghosts. Cut pieces of leftover cake to make arms, if you like.
4. Carefully push a lolly stick into the bottom of each ghost. Put onto a cooling rack. If you've made arms, stick them on using a little white chocolate, then spoon over more chocolate and paint it over and down the sides of the ghosts with a pastry brush. Leave to set. Pipe on eyes with the plain chocolate or icing.
Eerie eyeball pops recipe
Ingredients:
• 100g madeira cake
• 100g Oreos
• 100g milk chocolate melted
• 200g white chocolate melted
• To decorate: icing pens and smarties/ m & m’s
You will also need 10 wooden skewers and ½ a small pumpkin (deseeded) to stand pops in.
Method:
1. Break the Madeira cake and Oreos into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
2. Tip the mixture into a bowl, and using your hands roll into 10 walnut sized balls. Chill for two hours until really firm.
3. Push the skewer into a ball, then spoon the white chocolate over the cake balls until completely covered. Stand the cake pops in the pumpkin, then press a smartie onto the surface while wet. Chill again until the chocolate has set. Before serving use the icing pens, add a pupil to each smartie and wiggly red veins to the eyeballs.
