Friday, 31 October 2014


Well, it's here already; Halloween, 31st October.  The clocks have gone back, it is getting dark earlier and the orange, amber and golden leaves adorn the pavements instead of the trees. But it does not feel like Halloween, more like a balmy Summer evening.
Months ago, we planted some small seeds in the garden and they grew into pumpkins and today we carved them and put candles in them.

The bonus was that we walked around our neighbourhood and talked to our neighbours and met some new people.
Then we came home and baked a spider's web cake for Halloween. It is very simple:
6oz caster sugar
6oz self-raising flour
5oz soft margarine
1 oz cocoa
3 eggs mixed with a spoonful of milk

8" sandwich tins
whisk or wooden spoon
cocktail stick

1. Preheat the oven to 180 and grease the sandwich tins and line with baking paper.
2. Place all the ingredients in a large mixing bowl and mix until smooth and creamy.
3. Scrape the mixture into two sandwich tins and bake at 180 for 20 minutes.
4.  Turn out onto a cooling rack.
5.  Mix 4oz soft, unsalted butter with 6oz icing sugar and 1oz cocoa and 1 tablespoon milk until smooth and creamy.
6.  Mix 1 tablespoon icing sugar with 1-2tsp water to a smooth paste.
7.  When the cake is cool, spread a layer of icing on one half of the cake and sandwich the two halves together. Spread another layer of chocolate icing on top.
8. Put the white glace icing into a piping bag and pipe circles around the cake radiating out from the  centre.
9. Take a cocktail stick and draw lines from the centre to the outside, working around the cake.

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