Dirt cakes recipe

4 ratings

These cute and spooky little dirt cakes are perfect for getting into the Halloween spirit See method

Ingredients

of the reference intake
Carbohydrate 19.7g Protein 1.4g Fibre 0.7g

Top Halloween spooky mini muffings with no-added-sugar hazelnut spread. Finely crush Bourbon creams on a plate, then roll each iced muffin in the biscuit to lightly coat. Put ready-to-roll fondant icing in a bowl and mix in a little a little Dr. Oetker orange food colouring gel.
Shape into 12 pumpkin-shaped balls. Use a cocktail stick to mark segments on each pumpkin. Roll 5g green ready-to-roll icing into a very thin, long sausage, then cut it into 12 x 1.5cm-long pieces, reserving the rest.
Press each gently onto the top of a pumpkin to attach like a stalk. Use the remaining green icing to make small leaves; press these into the base of the stalks. Place a pumpkin on top of each muffin. Will keep in a sealed container in a cool place for 3-4 days.