Easy (choc freckly pops),medium (redback spider cupcakes),and hard (glazed'opal'cake) baking recipes for Halloween from cake queen Katherine Sabbath's second cookbook,Bake Australia Great.
Black opals are the most valuable form of this precious stone and can be found only in Australia and North America. The stone has a dark grey or black background,in which a fiery display of glowing dark green,gold,blue,black or pale violet can be seen. The glossy mirror glaze is a traditional technique used to decorate mousse cakes (known as entremets) and pastries. Giving the glaze a quick blast of heat with a hair dryer creates an out-of-this-world effect,reminiscent of the flashes of metallic colour seen in the black opals.
- This cake is best enjoyed at room temperature. It can be refrigerated for up to five days.
- The glaze can be made ahead and refrigerated for up to a week. Gently reheat it in the microwave until the correct pouring temperature is reached – 35C. Pour all the glaze colours into one jug (being careful not to over-mix or blend them) and use immediately.
Redback spider cupcakes
Our great southern land is home to one of the world's most notoriously dangerous spiders,the redback. These cupcakes can be made as any kind of spider,but Mother Nature has told us time and time again that black and red go so well together.
Chocolate cupcakes
Choc freckle pops
I reckon I've popped far too many chocolate freckles in my life! I had no idea they were so super-easy to make – although perhaps I'm not to be trusted with a whole bag of hundreds and thousands? When you make these yourself,you can use your favourite chocolate (milk,dark or white) AND your favourite sprinkles. Bring lollipop sticks into the picture,and you've got a whole new party treat.
INGREDIENTS
- 300g mixture of milk,dark and white chocolate,chopped (see tips)
- blue oil-based chocolate colouring (optional)
- lollipop sticks
- assorted sprinkles
METHOD
- Line two baking trays with baking paper. Or to make your job easier,use silicone macaron trays (this will help you to form perfect circular freckles).
- Melt each type of chocolate separately using either a microwave or double-boiler. Colour the white chocolate with the blue colouring,if using.
- Working with one tray at a time,drop different-sized spoonfuls of chocolate onto the tray (or pipe chocolate circles using a piping bag). Tap the tray on the bench to form smooth circles. Place a lollipop stick in each circle and cover with some extra chocolate,if needed. Working quickly,generously cover the chocolate circles with sprinkles and tap the tray to help embed the sprinkles in the chocolate.
- Reheat the chocolate if needed to make the second tray of freckle pops.
- Set the trays aside in a cool,dark and dry place until the chocolate has set. Transfer the choc freckle pops to an airtight container (you'll have around 30 freckle pops) and save any extra sprinkles for another time
Makes about 30
DECORATING TIPS
• I used hundreds and thousands,rainbow jimmies (sprinkles) and edible confetti to make the freckle pops.
• If you are using any type of couverture chocolate (my personal favourite),which contains a high cocoa butter content,you will need to temper (also known as'crystallise') the chocolate. This will give the best taste,texture and overall results. Chocolate melts (compound chocolate) will also work well and you won't need to temper the chocolate,so the process will be easy as!
STORAGE
• Store the freckle pops in an airtight container for up to one month in a cool,dark and dry place
Images and text fromBake Australia Great by Katherine Sabbath,photographer Jeremy Simons,styling Emma Knowles,Murdoch Books RRP $39.99