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Happy Halloween Baking with Nordicware

Nordicware Halloween Pans

Create your own devilishly delicious delights this Halloween with the help of these scarily spectacular cake pans from Nordicware! Whether you like spooky skulls or ghoulish ghosts we have the pan for you & the recipes to match!  Sorry, but these pans are available in store in our Kitchens Cookshop stores in Bath, Bristol & Cardiff only.

 

Nordicware pans are made from cast aluminium, which gives them outstanding heat distribution, leading to even baking, which in turn allows them to create the most outstanding shapes and designs for their pans.   This, coupled with their fabulous non-stick coating mean they are the market leading brand for specialist bundt and unusually shaped pans, including this new Halloween collection.   They even come with a Lifetime Manufacturers Warranty - so you have nothing to fear here! 

Here are 3 of our favourite spooky show-stoppers! 

Dark Chocolate Skull Cakes (as shown in the top picture)

Makes 12 cakes

You will need:

  • 1 1/2 cups plain flour
  •  1/2 cup SR flour
  •  1 cup extra-dark cocoa powder
  •  2 teaspoons baking powder
  •  1 teaspoon salt
  •  1 1/2 cups butter, softened
  •  1 cup granulated sugar
  •  3/4 cup dark brown sugar, packed
  •  4 large eggs
  •  2 teaspoons vanilla extract
  •  1 teaspoon orange extract
  •  1/2 teaspoon fiori di sicila (a powerful citrus extract oil) 
  •  1 cup buttermilk
  •  1/2 teaspoon black food color, if desired

For the chocolate glaze:

  •  3.5 ounces dark chocolate, chopped
  •  1/4 cup double cream

Method:

  • 1.Preheat oven to 325°F/160°C
  • 2. Prepare the Skull Cakelete pan with baking spray or brush with butter and dust with cocoa
  • 3. Whisk the flours, cocoa powder, baking powder and salt together.
  • 4. In a separate bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugars together until creamy and lightened, about 2-3 minutes.
  • 5. Add eggs one at a time, mixing well after each.
  • 6. Add the extracts.
  • 7. Put the mixer on low speed and add the buttermilk alternately with the dry ingredients in 4 additions. Mix until smooth. Add black food color to desired shade if using.
  • 8. Fill the cakelet pan no more than 3/4 full in each well. Tap pan on top of a cutting board covered with a heavy kitchen towel to evenly distribute batter and eliminate air bubbles from the batter.
  • 9. Bake for 30-35 minutes. Allow cakeletes to cool in pan 5-8 minutes before inverting onto a cooling rack. Repeat with remaining batter.
  • 10. Prepare the glaze by adding chocolate to a heat-proof bowl. Warm cream until just beginning to steam and pour over chocolate, stirring with a spatula to incorporate while chocolate melts. When all chocolate has melted, pour over cooled cakeletes. Garnish as desired with candy decorations or decorating sprinkles. 

 

Fudge Ghost Cake

Nordicware Ghost Cake

You will need:

  •  3 cups plain flour
  •  2 3/ 4 cup sugar
  •  1/ 4 cup cocoa
  •  1/ 2 teaspoon baking powder
  •  1/ 4 teaspoon salt
  •  5 large eggs, room temperature
  •  1 cup butter, room temperature
  •  1 cup milk
  •  1/ 2 cup canola (corn) oil
  •  1 teaspoon vanilla extract

Method: 

  • Preheat oven to 325°F/160°C.
  • Prepare pan with bakings spray or grease and dust with cocoa.
  • Cream the butter, canola oil, and sugar in a mixer at medium speed until fluffy.
  • Add eggs, one at a time and then add the vanilla.
  • Combine flour, baking powder, salt, ,and cocoa in a seperate bowl. Add flour mixture to batter alternating with milk and beat well till throroughly mixed.
  • Pour evenly into two sections of pan, 3/4 full to avoid overflow. Place pan on a cookie sheet before putting into the oven.
  • Bake for 60 minutes or until toothpick comes out clean. Let stand for 10 minutes before removing.
  • Let cool completely before assembling.
  •  

To assemble: 

  1. Use a serated knife to shave excess cake off the back of each half so that both halves fit together snugly and seamlessly. Use frosting or ganache to hold halves together, and toothpicks if necessary. Decorate as desired!

 

Chocolate Brandy & Coffee Tombstones

Nordicware Tombstones

You will need: 

  •  1 cup plain flour
  •  1 teaspoon bicarbonate of soda
  •  1/ 4 teaspoon salt
  •  3/ 4 cup brewed coffee
  •  1/ 4 cup brandy
  •  3 ounce/85g plain chocolate
  •  1/ 2 cup butter
  •  3/ 4 cup sugar
  •  1 egg
  •  1 teaspoon vanilla extract

Method: 

  • Place the coffee & brandy in a small saucepan on a low heat, cook for 5 minutes.
  • Add the butter.  When the butter has lmelted, turn offthe heat & add the chocolate, stirring until melted.
  • Add sugar & stir until dissolved, then set aside to cool.
  • Preheat the oven to 350F/175C & prepare the Tombstone Pan with cooking spray, or grease well.
  • Sift together flour & bicarbonate of soda together, then slowly add the flour mixture to the wet ingredients.
  • Add egg & vanilla extract and blend thoroughly
  • Pour evenly into the prepared pan and bake for 15-25 minutes, when cooked a toothpick or cake tester will come out clean. 
  • Cool in the pan for 10 minutes before turning out

NOTE: For a child friendly variation, replace the coffee & brandy with 1 cup of water and just warm the water sufficiently to melt the butter & chocolate, not boiling. 

You can browse our full selection of Nordicware pans here!   We're sorry but these Halloween pans are not available to buy online, but you can find them in our Kitchens Cookshop stores in Bath, Bristol & Cardiff! 

Nordicware PansNordicware Skull PanNordicware Tombstones Pan

Posted: 10 Sep 2017

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