All Hallows Eve is right around the corner. An old tradition that over time has become the Halloween we know now. It’s a night for remembering the saints, deceased family members and martyrs.
Halloween also carries elements of Samhain, which was the last day of the Harvest season. The day, where the barrier between the world and the next was thin enough to allow us regular mortals to see spirits and fairies more clearly. In order to not anger these spirits or to show your family that you missed them and cared for them, you would share a meal with them.
So to make sure that the tiny witches, trolls and other dressed up kids don’t turn into demons, make sure to give them some sweets at the door. 😉
These cauldron cakes er fun and easy to make with the kids and taste so good. Especially, when they’re freshly made, but they can be eaten the next day after a stay in the fridge. But be careful of the witches’ brew.
CAULDRON CAKES
20 cauldrons
WITCHES’ CAULDRONS:
50 G SUGAR
80 G BUTTER
1 EGG
120 G ALL PURPOSE FLOUR
1/4 TSP. BAKING SODA
1/4 TSP. BAKING POWDER
1/2 TSP. GROUND CINNAMON
GRATED ZEST OF 1/2 ORANGE
1 PINCH OF SALT
100 G GRATED CARROTS
125 G DARK CHOCOLATE
Preheat the oven to 200 degrees celsius.
Line a mini cupcakes tray with liners.
Whisk butter and sugar light and creamy.
Add the egg and whisk it to a creamy mixture, it will look like it has curdled or split, but that’s just until the flour is added.
Add flour, baking soda and powder, cinnamon, orange zest and salt to the mixture.
Fold in the grated carrots, put the batter in a piping bag. This makes it easier to distribute the batter into then tray.
Fill the cupcake liners 3/4 of the way up.
Bake them in teh middle of the oven for 12-14 minutes.
Allow the cauldrons to cool in the tray, then remove the completely from the paper liners.
Melt the chocolate.
Dip the top of the cupcakes in the chocolate and place them, chocolate side down, on a board lined with parchment paper. It might be necessary to push them down slightly, so that they can stand up by themselves. Place them in the fridge to set the chocolate.
Cut a small hole in the new top of the cupcake, to make room for the filling later.
Put the rest of the melted chocolate in a piping bag and cut a small hole at the tip. Decorate the cauldrons with edges, lines and handles as on the pictures.
Put the empty cauldron in the fridge again.
The rest of the chocolate can now be piped out in the shape of the large handles or a ]
Allow them to set, then add another layer of chocolate, so they can hold their shape.
WITCHES’ BREW:
50 G CREAM CHEESE
90 G ICING SUGAR
CHOPPED NUTS
Mix the ingredients together with a spoon to a cream.
Put the brew in a piping bag and fill the cauldrons, top with nuts.
Add the handles and serve.