Halloween Baking Ideas: Cooking up a Trick or Treat

Throw your favourite little horrors a Halloween party they will remember for years to come, and they are sure to be shrieking with excitement. It wouldn’t be Halloween without a trick or treat, so here are a few of our favourite terrifying treat recipes to delight your little ghouls. 

Slime bug cups


  • 4 x 135g packs lime jelly 

• a selection of animal and bug sweets

• 2 x 154g packs Oreo biscuits



1. Make the jelly following the pack instructions. Pour a third of the mixture into 12 small glasses or plastic pots. Add a couple of bugs to each pot, then leave to set in the fridge, keeping remaining jelly at room temperature. 2. Once set, add more bugs to each container (lean some against edges, so they stick out the top). Pour over a third of the jelly and leave to set in the fridge. Repeat with remaining bugs and jelly.

3. For the ‘soil’ topping, place Oreo biscuits in a plastic bag and using a rolling pin, bash into crumbs, then tip onto a plate.

4. Just before serving, sprinkle a layer of biscuit crumb ‘soil’ over each set jelly, then top with your choice of creepy crawlies jelly sweets.

Malloween ghosts


• 100g unsalted butter, plus a little extra for the tin

• 300g pink and white marshmallows

• 200g rice cereal (try Rice Krispies)

• 300g white chocolate, melted, for coating

• a little melted plain chocolate or black writing icing, to decorate

• wooden lolly sticks or coffee stirrers (stirrers are a little more bendy)



1. Butter, then line a 30 x 20cm Swiss roll tin with baking parchment. 

2. Melt the butter in a large non-stick saucepan. Add the marshmallows and melt very gently for about 10 mins, stirring regularly to make sure they don’t stick.

3. Once smooth, stir in the cereal until all of the grains are coated. Spoon the mix into the tin, then press down to make it flat and smooth. Chill until cool and set. 

4. To make the ghost shapes, cut the cake into rectangles, then use a sharp knife to round off the tops and zigzag the bottoms. 

5. Carefully push a lolly stick into the bottom of each ghost. Put onto a cooling rack and spoon over white chocolate and paint it over and down the sides of the ghosts with a pastry brush. Leave to set. Pipe on eyes with the plain chocolate or icing.

Spooky spider cakes


• 200g butter, at room temperature

• 200g golden caster sugar

• 200g self-raising flour

• 4 eggs

• ½ tsp baking powder

• 1 tsp vanilla extract

• 6 tbsp chocolate chips or smarties to decorate

• 2 packs liquorice Catherine wheels

• 12 tbsp Nutella or other chocolate spread

• liquorice allsorts (the black ones with the white centre)

• tube black writing icing

• 1 length red bootlace



1. Heat oven to 180C/fan 160C/gas 4 and line a muffin tin with 12 cases, preferably brown ones. 

2. Put the butter, sugar and flour in a mixing bowl. Break the eggs into a smaller bowl, taking care not to get any shell into it, then tip on top of the butter mixture.

3. Add the baking powder and vanilla, then beat with an electric hand whisk until smooth and creamy. Stir in the chocolate drops or chocolate. 

4. Spoon the cake mixture evenly into the cases and bake for 20-25 mins until golden. Cool on a wire rack.

5. To decorate the cakes, unravel the liquorice wheels and cut into lengths to make dangly legs. Stick 8 into the top of each cake. Spoon the chocolate spread on top and spread lightly within the liquorice legs to make a round spider’s body. Now cut the Allsorts to make eyes and the red bootlaces to make mouths, then stick them onto the cakes and dot on the icing to make eyeballs. 

Protect your family from germs and keep your kitchen worktops and baking equipment free from bacteria with your favourite Zoflora disinfectant. Use before and after cooking. 

Recipes from 

Posted by Zoflora (07/10/2015)