cake pan molds for Creepy and Cute Halloween Cake Design Ideas

To help you get started scheming and designing your ghoulish confections, here are a few Halloween Cake Design Ideas. Try these or create your own spin-off's!





Haunted House Sheet, Novelty Pan or Sculpted Castle


This Halloween cake can be made in many ways.





1.Trim a sheet cake into the shape of an old Victorian house with gables. Then pipe icing windows, doors, and other details, including cobwebs. Ghostly shapes are easy to pipe and fill in with snow-white buttercream icing. Add bats and other easy to pipe Halloween creatures.





2.Or you can use a novelty cake pan with the haunted house theme. Many of these come with decorations and instructions.





3.For a really exciting Halloween cake, try a haunted castle cake! Butter cakes works well. Stack two or more cakes, being sure to place supportive plates in between the layers. If the cake is large like a wedding cake, add cake dowels.





Towers can be created with upside down ice-cream cones or paper towel rolls, shortened to fit proportionally to your cake.





For edible towers, bake a pound cake in a jelly roll pan, and then using a cookie-cutter or glass, cut our circular pieces of uniform size. Skewer these, and then stick the skewered towers into the cake. Then ice them and pipe designs and windows.





For an amazing haunted house castle, think detail. For example, you could cut out windows and place inside kooky ghosts or other ghoulish figures (modeled with rolled buttercream, created with gum paste molds, or store-bought).





You might even want to add a moat and drawbridge! Tuck green miniature lights behind the turrets and under the drawbridge for an eerie glow.





A basic set of confectionary tools will help you model your Halloween cake creatures. You can find these and all sorts of decorating supplies at CandylandCrafts.com





If you model your Halloween cake figures with gum paste, creations will dry hard and last for years, but the children won't enjoy the taste much. Marzipan's expensive, and this almond paste isn't as much of a hit with kids as grown-ups. Your best bet for your Halloween cakes is Rolled Buttercream. It's a great tasting icing dough that can be easily modeled or molded.





Frankenstein's Bride; Vintage Halloween Cake:


Here's a spin off from our charming doll cake that is made with a Barbie type doll and a cake dress. Use a doll with black hair. Tease the hair so it's all puffed up and then paint the lightening stripes up each side of her hair do. (For a humorous version, you could make her hair stand straight up).





Paint her face a pasty white, add make-up (search online for "Bride of Frankenstein doll" and "Bride of Frankenstein costumes" for ideas. Cover the negligee dress with smooth, white buttercream and maybe add some black spiders and lacy impressions.





Another idea: A vintage 60's Halloween doll cake could be fashioned after the Adam's Family's Mortisha.





Jack o' Lantern Bundt Halloween Cake:


This is an easy Halloween cake for cake decorators new to cake sculpting.


Young children will adore a Jack o' Lantern cake with a cute or goofy expression, while most older kids will get a kick out of an outlandish or spooky face.





Start with 2 bundt cakes (butter, pumpkin and pound cakes work well). Then after leveling and icing the bottom of the cakes, fit them together to form the pumpkin. Cover the pumpkin with smooth, orange buttercream. Then pipe and/or use rolled buttercream to model the facial features. Pipe green leaves on top and add a stem made of rolled buttercream or an upside-down ice cream cone, iced with green.





Many of the tips here are from our "Cake Decorating Made Easy!" Video Books. Here's what one reader had to say about them:





"...I have lots of instruction manuals that


I have tried to follow in the past. Watching


your videos once has made all the difference


to my cake decorating skills. I especially


love the flower making..."





Fiona (Wagga Wagga, sunny Australia)





Thinking about your Thanksgiving Day cake yet? Check out our article on Thanksgiving Day Design Ideas.





Last, but not least, here's an important Halloween Cake tip. The amount of liquid food coloring needed to create black or dark brown icing will probably give your icing a bitter taste. To avoid making a Halloween cake that tastes creepier than it looks, try one of these ghoulishly clever tips:





- Use gel, paste or powder coloring. They're concentrated, so you won't need as much.


- Begin with dark chocolate buttercream, and you'll need even less.


- Instead of black icing, cover plain buttercream with crushed, dark chocolate cookies, and use licorice and such for spiders and bats.

Samantha Mitchell, Co-Author
Cake Decorating Made Easy! Vol. 1 & 2
The World's First Cake Decorating Video Books
Sign up for for fantastic cake decorating tips, tricks and secrets of the pros at Halloween Cakes

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cake pan molds Halloween Cake Conjures Up A Witchs Brew

Just as the little ones thrill to the ultimate night of make-believe, it's a thrill for us to see our Halloween cakes inspire looks of such surprise and delight on their faces.





This cauldron cake, a design we created as a spin off from the volcano cake, lends itself well to a cake decorator's imagination. And if you're not sure what to add to the brew, ask the kids. Then as a surprise, just before serving, add a little dry ice for magical steam.





Cauldron Halloween Cake





What You'll Need


- Bundt pan or large, glass oven-safe bowl


- Dry ice: Check your Yellow Pages for a distributor. Follow all safety precautions given to you. You can read them now at wrh.noaa.gov/vef/kids/dryice.php


- Sturdy, round cake board


- Orange or red foil gift-wrap to cover cake board and miniature red and/orange lights (optional)





Bake a firm cake (such as butter, pound or pumpkin) inside the greased and floured pan or bowl. If using glass, lower oven temperature by 25??.





To make the removal of your cake from its pan easier, here's one of the secrets guarded by the pros:


Professional Baker's Grease





Mix together equal parts flour, vegetable shortening


and vegetable oil. First cream shortening, and then


add vegetable oil and flour. Mix until well blended.





You will have a bowl of greasy paste that is


especially helpful with difficult pans such as


bundt pans with their deep crevices and indentations.





This delightfuly greasy tip comes straight from


"Cake Decorating Made Easy!"





Here's what one reader wrote about our Video Books:





"I highly recommend them to anyone who


enjoys baking, decorating and the


feeling of accomplishment when everyone


crowds around your cakes for a closer look."





Joanne Robitaille,


Windsor, Ontario, Canada





While your cake is baking, cover your cake board with the foil. After the cake has cooled in its pan or bowl on a wire rack, release it.





If necessary, level the bottom so it rests evenly on your cake round.


If you used a glass bowl for baking your cauldron cake, you may need to slice a couple inches off the bottom where it narrows, so that the wide and heavier part of the cake has a strong enough bottom.





Next, carve out a "well" wide enough to hold a small juice glass or jelly jar. If you've used a bundt pan, you already have the well, although you may need to widen it. Then drop the glass gently down into the well.





Cover your Halloween cauldron cake with smoothed, black buttercream (see tips below) Green gel icing could be added on top for an eerie brew.





Now comes the fun part! Decorate the top of the cake with marzipan or rolled buttercream figures that you've model or created with gum paste molds. Or you could use store-bought candies that depict your typical witch's brew ingredients; eye of newt and so forth.





Another decorating idea: Using a jelly roll cake (flat, not rolled), cut out shapes you want, decorate with icing and then plop onto your witch's brew.





Hint: String licorice makes great spider legs!





For added drama, tuck miniature red and orange lights around the base of the cake. This will bring a fiery reflection to the foil-covered cake board.





Just before serving, put your witch's hat on and tell the party guests you have a special cake brewing, but to make the magic work, you need them to recite from Shakespeare: "Double, double, toil and trouble, fire burn and cauldron bubble!"





Ask them to recite each verse louder than the last (while you in the kitchen carefully and using a pair of tongs, place a few cubes or chunks of the dry ice into the glass (that's in the cake's well). Then carefully pour some hot water down into the glass over the dry ice.





As the excitement reaches a crescendo around the dining table, pour an ounce or two of water into the well and carry your steaming cauldron cake out.





When the steam (and applause) fades, you can rekindle it by stirring the dry ice or adding more hot water if needed. Then it's time to serve your creepy Halloween cake. Be sure not to let the children touch the dry ice!





And here's that tip for the black in your cauldron: While we don't usually have to use enough to notice, food coloring can be bitter. The amount needed to achieve black can make your buttercream cauldron taste creepier than it looks!





Here's what you can do to keep that buttercream tasting soft and sweet:


- Use gel coloring. It's concentrated, so you won't need as much.


- Begin with dark chocolate buttercream, and you'll need even less.


- Instead of black icing, cover the cauldron cake with plain buttercream and then crushed, dark chocolate cookies.


Happy Halloween Cake Making!

Samantha Mitchell, Co-Author
Cake Decorating Made Easy! Vol. 1 & 2
The World's First Cake Decorating Video Books
Sign up for for fantastic cake decorating tips, tricks and secrets of the pros at Cake Decorating Made Easy

cake pan molds: lamb cake mold

cake pan molds: tree cake mold

Article Source: www.articlesnatch.com