Put the fun into Halloween baking with these tasty treats Feeding your fears

INGREDIENTS

(Makes 16-20 slices) For the sponge: 450ml corn oil; 6 eggs; 375g light brown sugar; 1g Dr 0etker Madagascan vanilla paste; 225g sultanas; 150g walnuts, chopped; 750g pumpkin, coarsely grated; lemon zest; orange, zest and juice; 600g plain flour; 10g Dr 0etker bicarbonate of soda; 10g Dr 0etker baking powder sachets; 15g mixed spice; 20g ground cinnamon For the icing: 800g Dr 0etker cream cheese style icing;

For the pumpkins: 250g Dr 0etker ready to roll white fondant icing; 5g Dr 0etker orange extra strong food colour gel; 1.25ml Dr 0etker green extra strong food colour gel

METHOD

1. Heat the oven to 180°C (160°C Fan Oven/Gas Mark 4. Grease and line three 20cm loose-based cake tins. In a bowl, whisk together the oil, eggs, sugar and vanilla paste.

2. Fold in the sultanas,

SPICED PUMPKIN CAKE

walnuts, pumpkin, orange juice and zests. Sift in the flour, bicarbonate of soda, baking powder and spices, and mix to combine.

3. Divide the mixture between the tins, bake for 40-45 mins, or until springy to the touch and a skewer comes out clean. Leave to cool in the tins for a few minutes, then turn out onto wire racks until completely cool.

4. Once the cake is cooled, slice the tops of each sponge layer to level them. Spread a layer of cream cheese icing onto the top of one layer of sponge, sandwich another sponge layer on top and cover with icing and sandwich with the final sponge layer.

5. Thinly spread a layer of icing on top and around the sides of the cake to create a crumb coat. Use a spatula to smooth round the cake to achieve a smooth finish.

6. For the pumpkins: Gradually mix drops of orange gel food colour into 220g of fondant until a desired colour level is achieved – you can leave some fondant white to achieve the different coloured pumpkins. Roll the fondant into various size balls and use the back of a knife to make indents into the sides of the ball shapes to create the pumpkins.

7. Colour the remaining fondant green and roll into tiny sausage shapes to and push onto the top of each pumpkin to create the stalks.

Recipe from Dr Oetker

SPIDER JELLIES INGREDIENTS

(Serves 6 – depending on mould size); 1 pint of fruit juice (not from concentrate); 5 x 12g leaves of gelatin; individual, small jelly moulds; a handful of mixed fruit; 8 packs (16g) Fruit Bowl Peelers; 1 bag of Fruit Bowl yogurt coated raisins

METHOD:

1. Gently heat a quarter of the fruit juice in a pan with the gelatin leaves, stir until dissolved then slowly add the remaining juice and stir.

2. Place the fruit at the bottom of the moulds and pour in juice mix.

3. Cool, cover and place in the fridge over night.

4. Just before serving, turn out onto a plate.

5. Peel your peelers to make eight strips for each jelly and push in – four a side – for your spider legs.

6. Use yogurt coated raisins cut in half to make your spider eyes.

Recipe from Fruit Bowl