Here we are with Part II of the yummiest Halloween deserts!



What a good idea! Professional cooks would call it a trompe l’oeil, we a delight! And it is also a carrot. It will be super fun when you take it out among your Halloween desserts.

Preparation time: 1 hour 40 minutes

Ingredients for 10-12 servings

  • 220 g flour
  • 330 g brown sugar
  • 12 g yeast
  • 250 g carrot
  • 160 ml mild olive oil, butter
  • 4 eggs
  • ½ tablespoon ground cinnamon
  • 50 g of peeled walnuts
  • 50 g black fondant
  • 50 g of white fondant
  • 50 g brown fondant
  • For the cream:
  • 450 g butter
  • 500 g icing sugar
  • 1 tablespoon of vanilla flavor
  • Orange gel dye

The step-by-step recipe: 

  • Step 1. Preheat the oven to 180ºC. Butter a 6-inch pie pan and flour it. Wash the carrot, dry it very well and grate it. Chop the walnuts.
  • Step 2. Beat the eggs with the sugar and oil until white. Add 115 g of flour and yeast, sifted, and mix until you get a homogeneous dough. Add the walnuts, carrot, and cinnamon, and mix again.
  • Step 3. Pour the preparation into the mold and bake for 40-45 minutes, until when the cake is punctured in the center with a toothpick, it comes out clean. Let it cool on a wire rack, remove it from the mold, and trim it, rounding it with a knife to give it a pumpkin shape.
  • Step 4. Prepare the cream. Beat the butter with the icing sugar and vanilla until you get a very fine cream. Add the coloring, mix and cover the entire cake with this cream.
  • Step 5. Spread the black and white fondant, cut out figures of bats, ghosts … with cookie cutters, and glue them to the pumpkin. Also, spread the brown one in a strip, roll it up, and put it on the pumpkin, in the center, simulating the tail.



Traditional cupcakes with a very “terrifying” drawing: easy to make and very attractive! In addition to being super simple, the result is very attractive and appetizing. They are so good that you will fall into their networks.

Preparation time: 1 hour

Ingredients for 12 units

  • For the mass
    • 1 yogurt, 3 eggs
    • 240 g of flour
    • 200g sugar
    • 80 ml of mild olive oil
    • 1 sachet of yeast
    • 1 tablespoon grated orange peel
    • 125 g of fondant chocolate
    • 1 tablespoon butter
  • For coverage:
    • 50g butter
    • 110 g of fresh cheese to spread
    • 140 g icing sugar
    • Food coloring

The recipe step by step

  • Step 1. Beat the eggs with the sugar, add the yogurt, the oil, and the flour sifted with the yeast. Add the melted chocolate and the orange peel and pour into cupcake molds, previously buttered, filling 3/4 parts.
  • Step 2. Bake the muffins at 160 ° C, 20 minutes. Meanwhile, prepare the coverage. Beat the softened butter with the sugar, add the cheese and continue beating. Mix 3⁄4 of the cream with orange food coloring.
  • Step 3. Cover the muffins when they are cold with the orange cream. Mix the rest of the cream with brown food coloring and decorate the surface as if it were a spider web. If desired, with a brown dragee, simulate a spider.



Does sweet cake pop with pumpkin and mummy shapes? Another recipe to die of fear … And laugh! To prepare them you will only need fondant and a pastry pencil.

Preparation time: 40 minutes

Ingredients for 12-14 units

  • 500 g of muffins or sponge cake of any flavor
  • 50 g white cheese spread
  • 50 g of dark fondant chocolate
  • 100 g of white fondant
  • 100 g orange fondant
  • 20 g brown or green fondant
  • Black sugar marker

The step-by-step recipe:

  • Step 1.  With your hands, crumble the cake or muffins and avoid any lumps. Add 1 teaspoon of cheese and mix, adding a little more cheese and kneading until you get a compact dough (not dry).
  • Step 2. Take portions and form balls, about 4 cm in diameter, rolling them between the palms of the hands.
  • Step 3 . Then fund chocolate in the bath and bathe the tip sticks 12-14. Click a ball in each one and reserve the cake pops that you have created in the fridge for about 15-20 minutes.
  • Step 4. Stretch the orange fondant well and carefully line half of the balls, creating grooves in them to simulate a pumpkin crust. To finish, form tails with the brown fondant and place them as a chili on the cake.