Last minute Halloween treats.

Halloween weekend is here – and you now have the perfect opportunity to show off your prowess in your kitchen, with regards to a fun family treat-fest!

BUT, have you been in full prep mode all October or like so many (including some of us at Icon Kitchen Designs), are you leaving it last minute? 

If you are the latter – here are a couple of great ideas to help you out over this fabulous “All-Hallows-Eve”

Halloween Ghost Cake-Pops

A spooky, delicious treat which and are really fun and simple to make for your Halloween get together. PLUS they are a great way to refresh not do fresh cake into something yummy, saving on waste. 

200 g  Shortbread Biscuits (chocolate)
250 g  Vanilla Buttercream Style Icing (Make your own or shop bought is just as good for this)
200 g  Plain Vanilla Sponge (or cake you have at home)
150 g  White Chocolate
100 g  Black Fondant

Now for a feasty treat in under 60 minutes!

* Place the vanilla sponge and chocolate biscuits into a food processor and blitz until the sponge and biscuits are a fine crumb.

* Place the sponge and biscuit crumb in a bowl with the vanilla Icing and mix until the Icing and sponge begins to stick together.

* Using your hands bring the mixture together and roll the mixture into 10 equal ovals and place on a tray lined with greaseproof.

* Push a stick into each pop and place in the fridge to chill for 30 minutes.

* Once chilled it’s time to decorate your cake pops, melt the white chocolate in the microwave stirring regularly until the chocolate is completely melted.

* Dip the cake pops into the melted chocolate one at a time, place the cake pops on the lined baking tray with the sticks pointed upwards allowing the excess chocolate to pool around the base of the cake pop to create the ghost shape.

* Once the white chocolate has set on the cake pops, gently knead the black fondant Icing on a surface lightly dusted with icing sugar, once soft and pliable take small pieces of the fondant and roll into small balls to create the ghosts eyes. Gently press the eyes onto the cake pops. Roll small sausage shapes out of the black fondant to create the mouth, shape into different expressions and gently press the mouths onto the cake pops.

Your Ghoulish Ghost Pops are now ready to serve and enjoy!

(I have a cheat for this too – Swap the “Cake-Pop for a white-chocolate coated Oreo – with a skeleton face instead – its just as much fun).

Skeleton Gingerbread Men

A spooky, fun twist on a old favourite


80 g unsalted English butter, softened
50 g caster sugar
½ tsp bicarbonate of soda
60 g golden syrup
2 medium free-range egg, yolks
250 g plain flour
1 tsp ground ginger
1 tsp ground cinnamon
115 g icing sugar, sifted
1 tbsp hot water
1 tube white icing (you can make this with the icing sugar & some water, or buy ready made)
Black fondant


* Preheat the oven to 180ºC/fan 160ºC/gas mark 4. In a bowl, beat together the butter and sugar until creamy, then stir in the bicarbonate of soda, golden syrup and egg yolks. Sift in the flour, ginger and cinnamon. Using your hands, bring the mixture together to form a ball.

* On a lightly floured surface, roll the dough out the about ½cm. use a gingerbread cutter & you should get about 15 men from this amount of dough. Transfer the cookies onto a lined baking tray & put in the oven for 10-12 minutes. once cooked, pop on a wire rack to cool!

* Pop the black fondant onto the cooled cookies, covering as much of the surface as you can.

* Mix the icing sugar with the hot water. Spoon into a piping bag and cut a small hole from the end, or use a small nozzle, (or use the ready made icing). Pipe onto the cooled biscuits to create skeletons.

(If you are feeling particularly “Halloweeny”, you can break off a few limbs and heads and ice with some red icing so they look bitten off)!

Leave to set and then serve.

Have an amazing Halloween, whatever you are doing – its definitely one of our favourite times of the year – Don’t forget Icon Kitchen Designs are still here if you need us – just Click Below!