Katy from the Breakfast Show has been cooking up some tasty treats for Halloween..

From Spider Nest Cakes to Graveyard Gingerbread Man, why not follow her really spooky reciepes and create your own Halloween snacks?

WITCH one will you dare to try...



175g softened butter, 175g golden caster sugar, 2 large eggs, 200g self-raising flour, 1 tsp vanilla extract, 100ml Milk, 100g hundreds and thousands, Little icing sugar, Candy floss, 12 plastic spiders (or make your own from giant chocolate buttons and black liquorice laces)


Heat oven to 180C/160C fan/gas 4. Line muffin tins with 15 muffin cases (bake a second batch of the extra 3 if you only have one 12-hole tin). Beat the butter and sugar until pale and fluffy. Beat in the eggs, flour, vanilla and milk in that order. Quickly stir in the hundreds & thousands with as little effort as you can, then divide the mixture between the cases – the more you work the batter, the more the sprinkles will bleed their colour, so it’s best to do this quickly and efficiently. Bake for 20 mins until a skewer inserted in the centre of the cakes comes out clean. Leave to cool.

Peel off the paper cases, and turn the cakes upside down. Cover with cling film until it’s nearly party time.

Just before the party, mix a splash of water into some sifted icing sugar, and add a good blob to the top of each cake. Tease off some candy floss and stick a little pile on each – the less you handle it, the less it will disintegrate. Add a toy spider to each, or make your own – stick 4 long liquorice lace strands to the back of giant chocolate buttons with some more runny icing, flip over and leave to set.



2tbsp olive oil, 1 onion (chopped), 750kg pumpkin (chopped into chunks), 1 large potato (chopped into chunks), ½ tsp curry powder, 700g stock, 142ml pot of double cream


Heat the oil in a saucepan and gently cook the onion, add the chopped pumpkin and potato to the pan and cook for 10 minutes.

Pour the stock into the pan, bring to the boil and then simmer for 10 minutes. (The pumpkin should be really soft by now).
Add the curry powder to taste.

Add the double cream to the pan, bringing it back to the boil.

Puree the soup with a hand blender and then mmmmm…enjoy




4oz self raising flour, 1oz butter (softened), 4oz caster sugar, 4oz butter, 2 eggs, 4tbs milk

Cream cheese icing - 2oz cream cheese, 1tbs cocoa powder, 4oz icing sugar, ½ tsp vanilla essence     

Chocolate icing - 1oz icing sugar, 1tbs cocoa powder                                                                                       


Heat the oven to 180c and line a tray with 9 paper cases. Sift the flour and cocoa powder into a bowl, add the sugar and butter and beat well. Whisk in eggs and milk. Divide the mixture into the paper cases and bake in the oven for 20-25 minutes.

For the icing beat the cream cheese and butter together then add the icing sugar and vanilla essence, beating well. Spoon the icing onto the cupcakes leaving a little gap all around the edge.

For the chocolate icing, sift the icing sugar and cocoa powder into a bowl and stir in 2 tablespoons of water. Put the chocolate icing mixture into a piping bag with a fine nozzle.

Pipe 3 circles (from inside to outside on cream cheese icing). Get a toothpick and starting in the middle of the cupcake, drag it outwards, smudging the chocolate icing to create a cobweb effect. Go all the way around the cake with a space of around 2cm.

Leave to harden for around 20mins then…..ENJOY!


pumpkin picture




60g unsalted butter, at room temperature, 140g caster sugar, 1 large egg, ½ tsp vanilla extract, 115g plain flour (sifted twice), 30g unsweetened cocoa, ¼ tsp bicarbonate of soda, ¼ tsp salt, 80ml sour cream, 4 tbsp strong espresso (cooled) For the chocolate frosting 60g unsalted butter, 30g unsweetened cocoa powder, 1/3 tsp salt, ½ tsp vanilla extract, 250g icing sugar, 2 tbsp whole milk, 2 tbsp double cream For the gingerbread 450g plain flour (plus extra to dust), 1 tsp bicarbonate of soda, 2 tsp ground ginger, 1½ tsp ground cinnamon, 1 tsp freshly grated nutmeg, ¼ tsp salt, 115g unsalted butter, at room temperature, 100g granulated sugar, 160ml unsulphured molasses or black treacle, 1 large egg, Zest of ½ lemon finely grated, White icing pen For the decoration Cocoa powder, Ready-made small white fondant flowers


Preheat the oven to 180ºC/gas mark 4. Line a 12-hole muffin pan with paper cases. Using an electric mixer, cream the butter and sugar together until very light and fluffy (about 5 minutes). Add the egg and vanilla extract, and beat until thoroughly incorporated.

Combine the flour, cocoa, baking soda, and salt in a mixing bowl. Add the dry ingredients in three parts, alternating with the sour cream. Then slowly add the cooled coffee.

Using an ice-cream scoop, spoon the batter into the paper cases, filling them three-quarters full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely before decorating.

To make the gingerbread, sift together the flour, baking soda, spices, and salt and set aside. In the bowl of an electric mixer, cream the butter and sugar until very light and fluffy. Add the egg and molasses and beat until well combined. Add the flour mixture and lemon zest gradually, and beat until incorporated. Divide the dough into two pieces. Wrap each half in plastic wrap and refrigerate for at least three hours.

Lightly flour your work surface and roll out the dough to a thickness of around 5mm. Use a cookie cutter to cut out the tombstone shapes, or cut them out freehand with a knife or cut around objects of the right shape and size.

Transfer the cookies onto lined baking sheets, about 2.5cm apart. Bake for 6–8 minutes depending on size, until each cookie is firm and the edges are just beginning to brown. Remove from the oven and cool on the baking sheet for 1–2 minutes. Transfer to a wire rack to cool completely, then using a white icing pen, ice text onto the 'tombstones.'

For the frosting, using an electric mixer, cream together the butter and the cocoa until combined. Add the salt, vanilla extract, sugar, and milk and continue to beat, slowly adding the cream. Beat until very smooth.

Cover the top of the cupcakes with chocolate frosting, then dust with a thick layer of cocoa “soil.” Insert the iced gingerbread “tombstones” and decorate with white fondant flowers.