Halloween Dessert Bar

Halloween Dessert Bar

posted in Bakes, Cake, Candy, Custard, Fun!, LOB Kids, Meringue, Recipes, Seasonal on with No Comments

Our family loves Halloween. The kids are especially fond of the trick or treat bit, and for me, it is the perfect excuse to bake up treats for a dessert bar for family and friends to enjoy.  Check this one out and maybe you will be inspired to whip up a Halloween treat of your own!

This year I am baking my Pumpkin Chinese Five Spice Layer Cake with Maple Cream Cheese Frosting.  This traditional pumpkin cake with the unexpected Chinese Five Spice and fresh orange zest is a welcome diversion from the mass market offerings and makes for a sophisticated dessert for the adults to savor.pumkincake10Meringue Bones and Ghosts came about when I wanted to make special homemade Halloween treats for my children’s classmates.  Being respectful of those little ones with allergies, like my son, I sought to create a treat that was free of nuts, gluten, dairy, preservatives and artificial colors and flavors.  That is how these meringues were born.IMG_3580These can be served on a platter or in individual treat bags.MeringueBone14A really fun addition to any dessert display are marshmallow pops.  You simply stick a lollipop stick in the middle of a large marshmallow, dip into your favorite melted chocolate, and then sprinkle of your decoration of choice.  Here, I dipped these in white chocolate and covered with yellow and orange sugar, anchoring them in matching candy corn for an adorable addition to the dessert bar.Halloween5 We have quite a bit of people that come by on Halloween night and so I am always looking for a dessert that can be made ahead of time that offers easy clean up and deliciousness for days. My Mocha Faux de Crème with White Chocolate Spider Webs are perfect. They can be made up to a day ahead of time and you can serve them in these adorable little disposable cups and top with decadent white chocolate spider webs that are so much fun and easy to make.Halloween4 Simply heat up a cup of white chocolate either over a bain-marie, or in the microwave at 50% power, in 15 second increments, stirring each time until melted. Pour the melted chocolate in either a piping bag or a ziplock bag, twist several times to close and then snip a very small piece of the the corner, about 1/16 of an inch. Pipe one X and then another in between the first, then begin simply connecting the lines with half circles. Halloween1Allow to dry completely and then use as garnish.

Happy Halloween and may you have as much creating these as I did!

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