Have a look at this blog post on Pretty Awful Things, it’s apparently a joke recipe for an April Fool’s Day by a famous Medieval chef but we know better, don’t we? I imagine he kept this and his boiled goblins in the back for special occasions. Could be a good idea for Christmas dinner?
Tag: recipe
An oddball’s tea party
I’m obsessed with tea parties, probably because I don’t really drink anymore. But, 
of course, no boring parties for me. Here’s a few unusual things you could bring to proceedings:
First off I love psychedelia, not sure why I just always have. Why not get some mugs to match, or for an extra boost of weirdness how about one of these Day of the Dead sugar skull mugs? I’ve got mine!
Or if you prefer drinking vessels that are even spookier, how about these surprisingly sinister mugs?
And let’s not forget there will be those that don’t like tea (weirdos). Here’s a quick how to on serving blacklight lemonade.
Of course no mad hatter’s psychedelic party would be complete without rainbow cupcakes, get the recipe here.
If something a little more disturbing is your thing, and let’s face it why wouldn’t it be, try these. First up is a savoury centre piece treat, Zombie Head Cheese. 
Next is a recipe for melting witch cookies. Rather timely with the release of this new Wizard of Oz movie.
And lastly my favourite recipes from Halloween Culture. First is the oreo spider web cookies, and to decorate all those cakes here’s a how to for edible glass sculptures.
Super happy fun times!
Monster cakes, rainbow cakes and some evil shoe cakes
I thought I’d share these exciting cakes by artist Scott Hove. He does other varieties of art too, have a quick look at his website. 
For anyone wanting to make their own spookily brilliant food stuffs the obvious choice is the Food and Drink section in blog Halloween Culture.
Pop over to evilcakehead to sample scariness.
Have a peek at this earlier post with a recipe on how to make rainbow cake.
Get ready for Halloween
Want to make zombie cupcakes? How about a monster? Or just want to look your spookiest? Here we are with a platter of enough gooey gore to keep you satisfied on All Hallows Eve.
1. Zombie fingers.
Over on one of my favourite blogs, The Year Of Halloween, is a recipe for zombie 
finger cupcakes by Amy, Queen of the Muffin Pan. The Halloween site is a wealth of spooky custumes, art and films so I suggest you have a peek.
To make the cakes you will need:
- One box of cornbread muffin mix
- Cocktail weenies or breakfast sausage links
- Pepitas (pumpkin seeds)
- Spinach or Kale
- Green Chilies
For a full recipe visit the blog post.
2. Make your own monster.
Need help scaring those kids? Or just feeling lonely and need someone to hug on those long, winter nights? Well, look no further.
Over on blog Loony Literature are instructions on making your own monster. It seems all you need are old clothes, bathroom decorations and bubble wrap. What are you waiting for?
3. Cobweb nails.
It was my birthday recently and I am now the proud owner of several new nail varnishes from Barry M. I love them so much it turns me back into the child who preferred playing with make up rather than wearing it. One of them is the Limited Edition Cobweb design. Hurry up, those nails won’t scare people themselves!
Below are a couple of how-to videos and spooky make-up tutorials. Merry Halloween and may the Night of the Walking Dead be a pleasant one. Or at least one where your face isn’t eaten. Farewell!
Recipe for rainbow cake!
If I ever decided to get married (and, you know, get a boyfriend and all that boring stuff) this is the cake I want! I found it on Deviant Art by ‘yobanda‘. It trumped a gingerbread house by miles:
I found the recipe here on tastykitchen.com:
“Ingredients
- FOR THE CAKE:
- 2 boxes White Cake Mix
- 4 drops Food Coloring (Use As Much As Needed To Attain Desired Color)
- FOR THE FROSTING:
- 4 packages Cream Cheese (8 Oz. Package)
- 1 cup Butter
- 5 cups To 6 Cups Powder Sugar (confectioners Sugar)
- 1 Tablespoon Vanilla
Preparation Instructions
I use Ateco food coloring, which can be found at http://www.atecousa.net
For the cake, make one box cake mix according to the directions on the box. Separate batter into 3 bowls with roughly about 1 cup of cake mix per bowl. Add desired food coloring to each bowl (purple, blue, green).
Bake cakes in round pans according to box instructions, but make sure you check the cake about 10 minutes before it’s supposed to be done. With less mix in each pan, they can cook faster.
Repeat for the remaining colors (red, orange, yellow). You will now have six layers of different colors.
For the frosting, mix together softened (room temperature) butter and softened (room temperature) cream cheese until well combined. Add vanilla. Combine. Slowly add in powder sugar.
(After the 5th cup of powdered sugar, taste the frosting and see if you would like it sweeter. I tend to use the full 6 cups, but some prefer the frosting less sweet.)
Cake assembly:
I try to first level each layer of cake with a large bread knife. For the rainbow cake especially, if all the layers are level, then they will evenly display when you cut into it.
Start with the PURPLE layer first. Put the purple layer on your cake stand or plate. Add enough frosting to cover the layer and some to spill over the edges, anywhere from 1/2 to one cup of frosting. Run the flat, straight side of a knife around the cake to smooth out the edges.
Add the BLUE layer of the cake. Put frosting in the middle, start spreading out frosting with the flat, straight side of a knife so that it covers the cake and falls out over the edges. Then run your knife around the outside edge of the cake to smooth out the sides.
Put the cake into the fridge for at least 2 hours or freeze for 1 hour.
Repeat with GREEN layer, then YELLOW layer.
Put cake into fridge for at least 2 hours or freeze for 1 hour.
Repeat with ORANGE layer, then RED layer.
Cover cake with frosting and run the flat, straight edge of a knife around the edges of the cake to smooth out the frosting.
(It was important for me to freeze the cake between layers for a couple reasons. The cake can get really heavy by the time you are adding the 4th, 5th, and 6th layers, but if it is somewhat frozen at this point, it will not get schmooshed or crushed. Also, it is much easier to frost the cake when it is solid, or not wobbling all over.)
Once you have finished frosting the cake, add any decorative touches or words that fit your occasion! Good luck!
(I set the skill level as difficult, but ONLY because of the time involved. Truly, anyone can do this, and do it well! It just takes a little patience. The end result is SOOO worth it!).”
There now, hop to it and post me some!
Madeleine Swann 