Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin and Ghost Halloween Mini Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 60 reviews
  • Author: Bertha
  • Prep Time: 1 hr 45 min
  • Cook Time: 1 hr 45 min
  • Total Time: 3 hr 30 min
  • Yield: 6 mini cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Create festive Pumpkin and Ghost Halloween Mini Cakes perfect for a spooky celebration. This beginner-friendly recipe uses a favorite cake mix base with colorful, tinted buttercream frostings to decorate charming mini cakes in vibrant Halloween colors. Ideal for parties or seasonal treats, these mini cakes combine easy baking with fun, creative decorating techniques.

Ingredients

Scale

Cake Base

  • 1 batch Favorite Cake Mix or Chocolate Cake Recipe (as per the chosen cake mix instructions)

Frosting and Food Coloring

  • Easy Vanilla Buttercream Frosting, divided into 1/2 cup portions
  • Lemon Yellow Icing Color, 1 oz.
  • Lemon Yellow Gel Food Coloring, 1 oz.
  • Black Food Coloring Icing Color, 1 oz.
  • Black Gel Food Coloring, 1 oz.
  • Rose Icing Colors Pink Food Coloring, 1 oz.
  • Rose Gel Food Coloring, 1 oz.
  • Orange Icing Color, 1 oz.
  • Orange Gel Food Coloring, 1 oz.
  • Sky Blue Food Coloring, 1 oz.
  • Sky Blue Gel Food Coloring, 1 oz.

Instructions

  1. Bake cakes. Prepare the cake batter by following the directions on your favorite cake mix or use the chocolate cake recipe. Pour the batter into mini cake pans and bake until a toothpick inserted comes out clean. Allow the cakes to cool completely in the pan before removing them carefully.
  2. Tint frosting and prepare decorating bags. Divide the vanilla buttercream frosting into several 1/2 cup portions. Tint each portion separately with rose, sky blue, lemon yellow, and orange colors using the respective coloring gels or liquid icings. Place each tinted frosting into decorating bags fitted with tip 8 for piping. Put about 1/4 cup of black frosting in a decorating bag fitted with a smaller tip 3 for finer details.
  3. Decorate cakes. Use the differently colored frostings and tip 8 to pipe the frosting around and on top of the mini cakes to create festive pumpkin and ghost designs. Smooth the icing gently with a spatula to refine the shapes. Use the black frosting and tip 3 to pipe on facial features such as eyes, mouths, and other Halloween-themed accents. Smooth with a spatula if needed to perfect the details.

Notes

  • Ensure cakes are completely cooled before frosting to prevent melting.
  • Use gel food coloring for more vibrant frosting colors without thinning the consistency.
  • Experiment with different tip sizes for varied decorative effects.
  • These mini cakes can be prepared a day ahead and stored in an airtight container to keep fresh.
  • Optional: Substitute cake mix with brownie mix for a richer flavor and denser texture.

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 320
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

Find it online: https://grannyeats.com/pumpkin-and-ghost-halloween-mini-cakes-recipe/