HALLOWEEN is one of the most popular holidays to go all out on baked goods. Different holidays bring about different preferences. Based on my experience, Halloween-themed cookies are very popular, not to mention sellable because they have a long shelf life and are very attractive. Kids and adults love the scary and cute designs, also the color palette is quite different. “Creepy” cakes are also what people like to buy. These usually become the centerpiece of their Halloween party. Pinoys really love their sweets.
I get inspiration for designs from the Internet, but, of course, I put my own spin on them. I just do whatever I feel like. You really have to have the passion. It really shows in the product when you really put your heart in it. You don’t even have to draw very well. I didn’t really know I could draw. It was only when I started decorating cakes and cookies that I realized that I had it in me, maybe because I love what I do.
I hope my cakes and cookies can serve as an inspiration for those who are making their own baked goodies for the Halloween season. Make sure you goodies are freshly baked and don’t use preservatives; go for natural ingredients. Don’t make your designs too scary, as these could frighten the little ones. The design should still have an element of fun or cuteness to it. More importantly, make sure your cakes and cookies taste as good as they look.
Halloween Cookies
Ingredients:
1 to 1/2 cup softened butter
2 cups sugar
1 pc egg
1 tsp vanilla
5 cups of all purpose flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon powder
Procedure:
To make cookie dough, in a large bowl mix together flour, baking powder, butter and sugar until smooth. Beat in egg and vanilla.
Cover and chill dough for at least an hour.
Preheat oven to 350˚F. Roll out the dough on floured surface and cut into rounds with cookie cutter. Place cookies an inch apart on ungreased cookie sheet.
Bake for 20 minutes to 25 minutes. Cool completely.
Fondant icing
Ingredients:
1 tbsp unflavored gelatin
1/3 cup water
1/2 cup liquid glucose
1 tbsp glycerine
1200 g powdered sugar
2 tbsp shortening
Procedure:
Put gelatin and water in a small pan of boiling water. Leave until softened, then stir until dissolved. Add the glucose and glycerine.
Stir over low heat until well-blended, then add the shortening. Make a well in the center of the powdered sugar. Pour the liquid mixture into the well. Stir, then mix with hands and knead until smooth.
Chef Jojo Javier