Little Cakes of Horror

clock 20 minutes + 20 minutes bowl Serves 12


  • 125 g butter, softened
  • 1 tsp vanilla extract
  • 3/4 cup (165g) caster sugar
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 1/2 cup milk
  • 36 (120g) sour worms
  • 6 large white marshmallows
  • 6 black sweets
  • white writing icing
  • Buttercream icing
  • 185 g butter, softened
  • 2 1/4 cups icing sugar
  • Green food colouring
  • Red food colouring
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  • 1. Preheat oven to 180°C (160°C fan-forced). Line a 12-hole (1/3 cup/80ml) muffin pan with paper cases.

  • 2. Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until combined between additions.

  • 3. Stir in sifted flour and milk in two batches. Divide mixture among the paper cases. Bake for about 15-20 minutes or until a skewer inserted into the centre comes out clean.

  • 4. Turn the cakes, top-side up onto a wire rack to cool.

  • Butter cream steps:

  • 1. Meanwhile, beat butter in a small bowl with an electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, milk, then remaining icing sugar.

  • 2. Place half the Butter Cream in a small bowl. Tint one bowl green and the other red.

  • 3. Cut a 1.5cm-deep hollow from the centre of six cakes. Spread green Butter Cream over cakes. Position sour worms in the hollows.

  • 4. Spread red Butter Cream over the remaining six cakes. Trim pointy tops of marshmallow; centre on cakes for white of eyes. Position sweets on marshmallows to form pupils.

  • 5. Use white icing to pipe veins around eyes.

  • 6. Uniced cakes suitable to freeze. Not suitable to microwave.

  • Tip:

  • - If icing becomes too runny, add a little more sifted icing sugar.

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