Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos : Halloween Cake Recipes Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos

Halloween Cake Recipes Biography

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Hooting Halloween owls

Ingredients

280g butter, softened

280g golden caster sugar

200g self-raising flour, minus 1 rounded tbsp

1 rounded tbsp cocoa powder

6 medium eggs

For icing and decoration

200g butter, softened

280g icing sugar, sifted

1 tube orange ready-to-use icing

1 small bag Maltesers

1 tube choco M&Ms minis (use just the brown sweets) or Cadbury's mini buttons

1 tub jelly diamonds (just the orange ones)

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Method

Heat oven to 190C/fan 170C/gas 5. Line a 12-cup muffin tin with brown muffin cases. Beat the first 5 ingredients to a smooth batter and spoon between the cases, almost filling them to the top. You may have a little left over. Bake for 20-25 mins until risen and spongy. Cool on a rack.

Beat the butter and icing sugar until smooth. Slice off the very tops of the cakes and cut each piece in half. Spread a generous layer of icing over each cake.

Working on one cake at a time, squirt a pea-sized blob of orange icing onto two Maltesers and use to fix a brown M&M on each. Sit the eyes, two pieces of cake top (curved edge up) and a jelly diamond on the icing to make an owl.

Haunted graveyard cake

Ingredients

To decorate

1 egg white

50g icing sugar

200ml single cream

200g dark chocolate, finely chopped

125g rich tea finger biscuits

100g double chocolate cookies

25g white chocolate

silver balls, to decorate

For the cake

85g cocoa powder

200g self-raising flour

375g light brown muscovado sugar

4 eggs

200ml milk

175ml vegetable oil

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Want to know how this works? Read all about it here.

Method

To make the ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a clean bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Gently spoon the mixture into a large freezer bag, then cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up – you should get about 15 ghosts. Bake for 1½ hrs until crisp. Can be stored in an airtight container for up to 2 days.

Now make the cake. Heat oven to 180C/160C fan/gas 4. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth. Grease and line a deep baking dish (20 x 30 x 5cm) with baking parchment. Pour in the cake mixture and bake for 30 mins. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.

Finish decorating the cake: heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until the chocolate melts. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool. Pour the rest of the chocolate mixture over the cake and smooth over with a knife. Whizz the chocolate cookies, or bash in a freezer bag with a rolling pin, until small crumbs form. Sprinkle over the top of the cake.

Place the white chocolate in a small bowl, set over a pan of simmering water. Leave for 5 mins or until melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag. Pipe out 2 small blobs onto each ghost, place a silver ball on each to make eyes, then pipe out suitable words and shapes on the gravestones. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around. To get the ghosts to ‘fly’, push a thin wire (you can get these from a florist shop – remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.