Haunted houses are back; Halloween decorations are up; and pumpkin patches are filled with customers. Another way people are celebrating this time of year are with cute Halloween-inspired treats. Lancer Media Kitchen has found different Halloween recipes to try out and taste test for you.

The first cake we tried was a round, white ghost cake made by staff member Emily Reed. This cake was especially tedious to make; however, the long, grueling process was worth every bite.  

It took a total of two days to make due to the marshmallow fondant that lays over top of the round bundt cake and the 8-inch round that was the platform (This was from a box). Once you cut through the thick layer of fondant, there is a moist chocolate sponge cake with a icing filling in the middle and thickly layered on top.  Reed used extra frosting to make the dome shape perfect.

Recipe for marshmallow fondant:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet–this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smooths out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth–too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

This cake would be great for Halloween parties for both children and adults. The rich, moist cake balanced out the thick marshmallow fondant well. This is definitely a cake I will be baking in the next few days.

Alicia Nasto