Sinister but sophisticated Halloween Treats

I love the combination of a damask print and skeletons. It gives a combination of an elegant but scary treat. Detailed instructions can be found on Country Kitchen SweetArt’s website.

Skulls on Damask Cupcakes

Skulls on Damask Cupcakes

Skull head Cookies

Skull head Cookies

Skull head mint cookies

Skull head mint cookies

2 thoughts on “Sinister but sophisticated Halloween Treats

  1. Hi again Autumn,
    I finally got your book via Amazon and also left a feedback on the site under the name “VC Pro”. Totally amazing book and my GO-TO guide for everything cake decorating. Your book did help me in transforming me from a total wreck decorator to a pretty decent decorator – still trying to get pretty professional. Now, I’m also looking at your book “All about Candy Making” – English version. I just have a question. Does the book teaches only about using candy melts & other retail stuff or does it also teach all-natural ways like using tempered chocolate instead of candy melts etc.???? I love to make candies but hate to use candy melts & other artificial stuff. That is why the question.

    • Thank you so much for all the kind words! I’m so glad you have enjoyed the book. My candy book is more like a small booklet with 48 pages. There are several good, classic candy recipes that have been passed down from my family. There are brittles, caramels, truffles, fudges, as well my favorite tempering technique, which is by simply using the microwave. The book teaches candy melts as well as tempered chocolates. If chocolate is used in the recipe, the recipe usually states, use candy coating or melt and temper real chocolate.
      For example, to make turtles (caramel pecan patties), you can use the homemade caramel recipe (my favorite recipe in the book), or you can take commercially prepared caramel. Then, you can use candy melts or tempered chocolate to coat the turtles. So, one is a very fast technique, while the other is to-die-for delicious!

      Here is an example from the book:
      Caramel Pecan Patties
      1 pound commercial caramel or basic caramel recipe, page 24
      8 oz. pecan pieces
      parchment paper or silicone mat
      squeeze bottle
      Heat oven to 300°. Butter a 9” x 9” pan. Thickly cover the bottom of the pan with pecan pieces. Cut pieces of prepared caramel or Basic Caramel Recipe and roll into 1” balls. Slightly flatten. Place flattened balls on pecans about 1/2” apart from each other (not all flattened balls will fit at one time). Put into oven for about 2 minutes or until caramel “just” smooths itself and pecans stick to slightly melted caramel. Remove from the oven. When the caramel cools, place the caramel with pecans onto parchment paper or silicone mat. Melt candy coating or melt and temper chocolate. Pour candy coating into squeeze bottle and cover the caramel. (If using real chocolate, chocolate must be spooned on top.) Push remaining pecans in pan together, add more caramel flattened balls and soften in oven. Repeat until all the caramel is gone.
      IMPORTANT Watch the caramel in the oven carefully. The caramel should just settle and be smooth. Wrinkles in the caramel indicate that the caramel was left in too long, giving the soft caramel a hard, brittle texture instead of a chewy texture.

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