Bake something scary

This month we have Rachel and her niece and nephew (her 'little monsters'). We challenged them to bake something scary and send us the results.

"Halloween is the perfect opportunity to bake something creative and fun with my family!"

Rachel, Liverpool

Feeling inspired?

If you fancy trying Rachel's recipe or any of our other Trex recipes, why not share your creations with us?

Post to Instagram using the hashtag #BakingWithTrex and we'll feature you in the Trex Family Bakery in our best of the web gallery.

Baking with my little monsters!

I confess I was never much of a baker in my teenage years but as I grew older I learnt to appreciate the joy of baking when the allure of the student ready meal faded. When my sister started a family, we started to teach my young niece and nephew and it’s become our little tradition at festive holidays to bake something tasty! 

Something scary!

As part of our pumpkin-carving and costume-making Halloween festivities, we decided to take on the Trex baking challenge and bake something scary! We came up with a recipe inspired by my little niece Darcey’s favourite treat – toffee apples. These toffee filled buns with apple buttercream are so tasty and it’s fun to get creative and decorate them with some scary designs to make them look spooktacular!

Ingredients

Makes 12 cakes
Bake time: 12 minutes
Prep time: 40 minutes

  • 125g self raising flour
  • ¼ tsp salt
  • 115g light muscavado sugar
  • 75g Trex
  • 2 eggs
  • 3 tbsp milk
  • ½ tsp vanilla extract

Topping

  • 75g butter
  • 125g icing sugar
  • 1 tbsp apple juice
  • 1 tube writing icing – black

Step 1

Preheat the oven to 180ºC/fan oven 160ºC/Gas Mark 4. Place 12 paper cake cases into a cake tin.

Sift the flour and salt into a mixing bowl then add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture until it is smooth and creamy – approximately 2 minutes.

Step 2

Spoon the mixture into paper cases. Bake for 12 minutes, or until golden and risen. Cool in the tin for a few minutes then place onto a chopping board or wire rack to cool.

Tip: Don’t overfill the cake cases as they will rise in the oven and can overflow – a dollop in the centre about a third of the size of the case will rise to beautifully formed cupcakes!

Step 3

Leave the cakes to cool on a baking tray for 15 minutes. Cut the tops off the cakes in a circle to create a hollow bowl shape. Spoon toffee sauce into them to create a filling. Shave off some of the bottom of the removed section of the cake and then use the remainder to create a lid to cover the top of the cake.

Step 4

For the buttercream topping, beat the butter in a mixing bowl until it softens then beat in the icing sugar until blended to form a light and fluffy consistency. Add the apple juice and stir in to give the flavour. Spoon and smooth onto each cake.

Step 5

Place the cakes into the fridge for 10 minutes to allow the buttercream to harden. Once chilled, bring the cakes out of the fridge and place on a chopping board. Use writing icing to draw on some Halloween themed designs like spiders, skeletons and webs! Once decorated, chill for a further 10 minutes to set the writing icing before serving. 

Rachel's Top Tips

  • Never estimate your measurements on vanilla extract, milk etc or you can end up with a soggy or dry sponge mix – you can buy cooks measuring spoons for less than £1 and you’ll get a much more consistent result when following recipes.
  • If you’re decorating cakes with writing icing or piping, first place the buttercream topped cakes into the fridge to harden so that the designs don’t run or bleed into the icing.