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Here are 10 easy ideas for Halloween cakes and cupcakes. You don’t need any cake decorating experience for these and you can even do some of them with kids!
0:00 Introduction
0:09 Haunted house cake
1:21 Spreadable ghosts
4:28 Piped ghosts
5:35 'Boo' cake topper
6:02 Halloween messages on cakes
6:36 Monster cakes
8:17 Monster cupcakes
8:35 Monster donuts or mini bundt cakes
9:31 Pumpkin patch cake
10:20 Jack-o-lantern cake
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0:00
here are 10 easy ideas for Halloween
0:02
cakes and cupcakes you don't need any
0:05
cake decorating experience for these and
0:07
you can even do some of them with kids
0:09
all you need is parchment or wax paper
0:12
for this first Halloween cake design
0:14
make an eerie purple sky by tinting
0:16
buttercream purple and then putting half
0:19
into another bowl and adding a few drops
0:21
of black to that spread this buttercream
0:24
onto the top of the cake and smooth it
0:26
and then spread it around the top of the
0:27
sides of the cake too spread purple
0:30
around the bottom and then mix the
0:32
leftover purple and gray together and
0:34
spread that over the middle press your
0:37
spatula lightly into the frosting and
0:39
drag it up and down as you spin the cake
0:41
to make these zigzags which blend the
0:43
colors together to make ombre instead of
0:46
Stripes of color around the cake smooth
0:48
the frosting with a cake comb and leave
0:50
the top Edge uneven like this which is
0:53
trendy at the moment or flatten it by
0:55
swiping sideways with your spatula all
0:58
around the cake now put the cake in the
1:00
fridge for about an hour to chill and
1:02
set the frosting while you make some
1:03
stencils using parchment paper or wax
1:06
paper draw a bat silhouette and fold the
1:08
paper a few times before you cut it out
1:11
so that you'll have a few identical bats
1:13
you don't need the surrounding paper for
1:15
this so throw that away but for the next
1:18
stencils you'll do the opposite draw the
1:20
outline of a haunted house cutting along
1:22
the bottom Edge and then cut the house
1:25
out and throw that away but keep the
1:27
surrounding paper which will be your
1:29
stencil I'm drawing a few windows and
1:31
cutting those out too which is an extra
1:33
step that you can skip if you're in a
1:35
rush Trace around something round like a
1:37
bottle to make a circle for a moon
1:39
stencil too now you're going to apply
1:41
these in three stages start with the
1:44
bats pressing them onto the cake on the
1:46
darkest gray frosting towards the top
1:49
and they'll stick because the warmth of
1:50
your fingers will soften the cold
1:52
buttercream to make it slightly sticky
1:54
as you push against the bats then press
1:57
the moon stencil on so that it overlaps
1:59
one of the bats pipe or spread white
2:02
buttercream over the stencil scraping
2:04
over it a few times to flatten and
2:06
smooth the frosting and then peel the
2:08
moon Stancil off next use edible glitter
2:11
and a wide powder brush to gently dab
2:13
the frosting over the bats so that
2:15
there's quite a lot of glitter all
2:16
around them then slide your spatula or a
2:19
toothpick under each bat to peel it off
2:22
and it will look like the bats are
2:23
flying in the moonlight now wrap the
2:26
haunted house stencil around the cake
2:28
and you want this to wrap really tightly
2:30
since the bottom Edge is cut so use pins
2:32
to attach both sides to the cake add a
2:35
drop of black to your leftover gray
2:37
buttercream and spread this color over
2:39
the haunted house stencil and then
2:41
scrape over it once or twice so that the
2:43
black buttercream is smooth pull the
2:45
pins out of the cake and peel the
2:47
stencil off and voila if you're adding
2:49
Windows put the cake into the fridge for
2:51
15 minutes to set the house and then
2:54
press the final stencil onto the house
2:56
then spread white buttercream over the
2:58
windows scrape off the excess peel the
3:00
stencil off and this cake design is so
3:03
simple to make but with glitter it looks
3:05
so fancy for this next cake I'm using
3:08
non-traditional Halloween colors with
3:10
pale pink and orange which I love but
3:12
for this design you can use any color or
3:14
colors you like plain orange orange and
3:17
black whatever you feel like the two
3:20
important things here are to use
3:22
buttercream that isn't very stiff so add
3:24
a splash of milk to thin it out until
3:26
you can stir it easily like this and
3:28
Spoon it into a piping bag the second
3:31
important thing is to chill the cake in
3:32
the fridge for at least an hour before
3:34
you pipe onto it squeeze a blob of white
3:37
buttercream onto the cake and then use a
3:39
spatula to gently spread it in any
3:41
direction you're making floating ghosts
3:43
on the cake they don't all need to be
3:45
identical so pipe different sized blobs
3:48
before you spread them and Go in
3:50
different directions so the ghosts are
3:52
flying to the left right up down and
3:54
when you finish making the bodies melt
3:56
some chocolate chips and put them into a
3:58
sandwich bag like a ziplock bag bag and
4:00
cut a tiny piece off one corner squeeze
4:03
the bag to pipe two eyes and a mouth
4:05
onto each ghost if the chocolate pulls
4:07
away with the bag use a toothpick to
4:09
nudge it flat against the cake the trick
4:12
to melting chocolate without it seizing
4:14
and becoming grainy or getting that
4:16
white Haze when it sets is to heat it
4:19
slowly and gently so if you use the
4:21
microwave choose 50% power for 30
4:24
seconds at a time stirring before
4:26
repeating until the chocolate is smooth
4:28
for more detail tailed ghosts or any
4:30
other figures use the poist technique
4:33
where you outline a shape on your cake
4:35
using a cookie cutter or Draw it with a
4:38
toothpick and then fill it in with tiny
4:40
dots by using a small round piping tip
4:43
like a number three your dots will look
4:45
the neatest if you pipe in rows this
4:47
dotted effect is so unique and easy to
4:50
make look neat even if it's your first
4:52
time doing it this technique is a bit
4:54
timec consuming but I love the result
4:57
the consistency of your buttercream is
4:59
really important for this if it's too
5:01
stiff you'll have to squeeze the bag
5:03
really hard to pipe the dots switch
5:05
colors to add more details for a simple
5:08
design like this or a more elaborate one
5:11
like this and this is one of the cakes
5:13
from my layer up program which has 14
5:16
hours of video modules teaching hundreds
5:18
of cake decorating techniques and
5:20
Designs start a free 7-Day trial of my
5:23
cake school by clicking the link in the
5:25
top of the screen or in the video
5:27
description or go to British gals.com
5:30
so which ghosts do you prefer swished or
5:33
pointer list tell me in the comments
5:36
make easy Halloween cake toppers with
5:38
melted chocolate in a sandwich bag with
5:40
the corner cut off writing whatever word
5:42
you like the thicker the letters the
5:45
better press a toothpick into each
5:47
letter and then pour sprinkles on top
5:50
the sprinkles will stick to the melted
5:51
chocolate but when they set after about
5:54
30 minutes in the fridge you can lift
5:56
the lettuce up and poke the toothpicks
5:58
into a cake to make a delici delicious
6:00
cake topper to write a longer Halloween
6:02
message like this one use buttercream
6:05
that's thinned out with a bit of milk so
6:07
that you can pipe it with a small round
6:08
tip and the lines won't break apart if
6:11
you struggle to pipe letters like this
6:14
which does take a bit of practice use
6:16
the pointless technique like I used for
6:18
the second style of ghosts and pipe dots
6:21
to form your letters it's much easier to
6:24
pipe onto the top of a cake than the
6:26
side of a cake and if you pipe anything
6:28
you don't like as long as you've chilled
6:30
the cake so the frosting is firm you can
6:32
just scrape the lettuce off with your
6:34
offset spatula and start again to make
6:37
cute little monsters layer a cake or
6:40
I'll show you how to do this with
6:41
cupcakes in a second and pop it into the
6:43
freezer for 15 minutes or the fridge for
6:45
30 minutes then use a serrated knife
6:48
like a bread knife to trim around the
6:50
top to make a dome spread a thin layer
6:53
of frosting to cover the cake to stop it
6:55
from drying out and you can use the same
6:57
color as the monster fur is going to be
7:00
or a flavor like chocolate or the plain
7:02
white buttercream anything works by
7:05
chilling the cake before this it will
7:07
stay firm instead of Leaning or toppling
7:09
over as you trim it and frost it and it
7:12
will also be a lot less crumbly now put
7:14
the buttercream for the fur into a
7:16
Piping Bag with a grass tip like this or
7:19
any star-shaped tip like this 4B or a 1
7:22
M or whatever you have start at the
7:25
bottom of the cake squeezing to push out
7:27
the fur and then releasing your pressure
7:29
on the Piping Bag as you pull away so
7:31
that the buttercream pulls away neatly
7:33
work your way up to the top of the cake
7:35
and piping from the bottom to the top is
7:37
a good idea for two reasons firstly so
7:40
that you can see what you're doing
7:42
because if you start at the top by the
7:44
time you get to the bottom you'll have
7:45
to crouch down to see where you're
7:47
piping and secondly for fur piped with a
7:50
grass tip each row of fur will overlap
7:53
the row below so by starting at the very
7:55
bottom you'll create this Shaggy effect
7:58
straight after piping the fur while the
8:00
frosting is still soft and sticky cut
8:03
mini marshmallows in half and press a
8:05
toothpick through the middle of each
8:06
half push a mini chocolate chip into
8:09
that hole and you have an eyeball press
8:10
the eyeballs into the monster's fur to
8:12
complete the monster you can do this
8:14
with cupcakes instead which is a fun
8:16
activity with kids and to make it easier
8:19
use an elastic band or a strong clip to
8:22
pinch the Piping Bag at the top so that
8:24
it's easier to squeeze the buttercream
8:25
out through the piping tip with a few
8:27
drops of color and some Mini
8:29
marshmallows and mini chocolate chips
8:31
you can make these fun Halloween
8:33
cupcakes in just a few minutes another
8:35
easy monster option is to use a donut or
8:38
mini bun cake mold spooning or piping
8:41
cake batter into it after they cool make
8:43
a Drip by measuring one cup of white
8:45
chocolate chips and then heating a third
8:47
of a cup of heavy cream or double cream
8:50
until it starts to Bubble pour the hot
8:52
cream over the chocolate push all of the
8:54
chocolate underneath the cream and let
8:56
it sit for about a minute and then stir
8:58
it until it's smooth and then add
9:00
oil-based color this is yellow and blue
9:03
to make green don't use water-based
9:06
colors that you would use for
9:07
buttercream because those can make the
9:09
chocolate seize when the drip cools to
9:11
room temperature do a test drip on the
9:13
side of the bowl and you're looking for
9:15
a thick slow drip spoon this over the
9:18
cakes and it's best to chill the cakes
9:20
first I put this one in the freezer for
9:22
5 minutes just before because the cold
9:24
cake will help the drip stop dripping
9:26
push in some candy eyeballs and it's
9:28
done another fun one to make with kids
9:31
now let's make some pumpkins use a
9:33
star-shaped piping tip like this number
9:35
32 tip or a medium round tip like a
9:38
number eight start on the edges and work
9:41
your way in to make the pumpkins look
9:43
more rounded and realistic now for the
9:46
fun part that will grab everyone's
9:48
attention pipe a few pumpkins onto
9:50
parchment paper or wax paper flat and
9:53
also standing upright like these put
9:55
them into the freezer for 10 minutes to
9:57
chill and Harden and then brush them
9:59
with edible gold paint getting into all
10:01
of the grooves to cover them completely
10:03
or just painting some accents then lift
10:06
them up and press them onto your cake to
10:08
make gold buttercream pumpkins so
10:10
elegant pipe stems using brown
10:13
buttercream or chocolate buttercream and
10:15
a small star-shaped tip or a round tip
10:18
such a cozy fall or Autumn themed cake
10:21
to make a pumpkin that's a jackal
10:23
Lantern Frost your cake and put it into
10:25
the fridge for at least an hour draw a
10:27
face onto parchment or wax paper and cut
10:30
out the features leaving the rest of the
10:32
paper intact press it down onto the cold
10:34
cake and spread black frosting over the
10:36
top scraping a few times to leave a thin
10:39
flat layer then peel off the stencil and
10:42
you have a jackolantern cake that took
10:43
you 2 minutes to decorate which cake
10:46
would you choose to eat which one would
10:48
you make tell me in the comments and
10:50
visit my cake school to learn hundreds
10:52
of other cake designs and cake
10:54
decorating techniques thanks for
10:56
watching
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