Description
Create festive Pumpkin and Ghost Halloween Mini Cakes perfect for celebrating the spooky season. This beginner-friendly recipe uses your favorite cake mix and colorful buttercream frostings to decorate charming mini cakes with pumpkin and ghost faces, making them delightful treats for Halloween parties.
Ingredients
Cake:
- Favorite Cake Mix or Chocolate Cake Recipe (as per package or recipe instructions)
Frosting Colors:
- Easy Vanilla Buttercream Frosting (enough to divide into multiple portions)
- Lemon Yellow Icing Color, 1 oz.
- Lemon Yellow Gel Food Coloring, 1 oz.
- Black Food Coloring Icing Color, 1 oz.
- Black Gel Food Coloring, 1 oz.
- Rose Icing Colors Pink Food Coloring, 1 oz.
- Rose Gel Food Coloring, 1 oz.
- Orange Icing Color, 1 oz.
- Orange Gel Food Coloring, 1 oz.
- Sky Blue Food Coloring, 1 oz.
- Sky Blue Gel Food Coloring, 1 oz.
Instructions
- Bake cakes: Prepare the cake batter following your chosen cake mix or chocolate cake recipe directions. Pour batter into mini cake pans and bake until cooked through. Allow cakes to cool completely before removing from pans to maintain their shape.
- Tint frosting and prepare decorating bags: Divide the vanilla buttercream frosting into portions of about 1/2 cup each. Tint each portion with different colors: rose, blue, yellow, orange, and black. Place the rose, blue, yellow, and orange frostings into decorating bags fitted with a tip 8. Place about 1/4 cup of black tinted frosting into a decorating bag fitted with a smaller tip 3 for detailed piping.
- Decorate cakes: Use the colored frostings with tip 8 to pipe the base layers and shapes on the mini cakes to create pumpkins and ghosts. Smooth the frosting with a spatula for an even finish. Using the black frosting and tip 3, pipe facial features like eyes, noses, and mouths to bring your Halloween mini cakes to life. Smooth any rough edges gently with a spatula.
Notes
- You can substitute the cake mix with your favorite homemade brownie or cake recipe if preferred.
- Make sure cakes are completely cooled before decorating to prevent frosting from melting.
- Use gel food coloring for more vibrant frosting colors without thinning out the frosting consistency.
- Tip numbers (8 and 3) refer to standard piping tips; adjust based on available tools.
- Store decorated mini cakes in a cool place to keep frosting firm.
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
