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Recipe by Tana Ramsay

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1. Heat oven to 190C/fan 170C/gas 5. Line a 12-cup muffin tin with brown muffin cases. Beat the first 5 ingredients to a smooth batter and spoon between the cases, almost filling them to the top. You may have a little left over. Bake for 20-25 mins until risen and spongy. Cool on a rack.
2. Beat the butter and icing sugar until smooth. Slice off the very tops of the cakes and cut each piece in half. Spread a generous layer of icing over each cake.
3. Working on one cake at a time, squirt a pea-sized blob of orange icing onto two Maltesers and use to fix a brown M&M on each. Sit the eyes, two pieces of cake top (curved edge up) and a jelly diamond on the icing to make an owl.

Per cake

615 kcalories, protein 6g, carbohydrate 68g, fat 38 g, saturated fat 23g, fibre 1g, salt 1.06 g

Latest comments and suggestions

• Elaine

  31 October 2007

  Elaine rated and commented on this recipe

  

  Taste as good as they look. We all had great fun making these

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• honeybee

  01 November 2007

  honeybee commented on this recipe

  Loved the idea. Made these with large number of children at Playscheme No cooker available so did decorating only on ready made cakes, although it wold have been great to make the cakes.

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• greenlung

  02 November 2007

  greenlung rated and commented on this recipe

  

  Have made these each Halloween, find the kids love them up to the butter icing goes on and then don't eat them. Next year will cover them with plain icing (not sure about colour of same) and then decorate. But certainly are great.

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• Lou's Folder

  15 November 2007

  Lou's Folder rated this recipe

  

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• jimbo@@

  29 November 2007

  jimbo@@ rated and commented on this recipe

  

  Made these for a halloween party and they were a great success.

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• starlycarly

  09 December 2007

  starlycarly rated and commented on this recipe

  

  Yummy! needed alot more malteasers though.

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• Carla

  08 October 2008

  Carla rated and commented on this recipe

  

  Made these at Halloween last year and intend to make them again this year. Greenlung's idea of ordinary icing might be a good one as the adults seemed to enjoy the eating of these more than the kids, but they look very impressive!!

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• rachel_hallowell

  15 October 2008

  rachel_hallowell rated and commented on this recipe

  

  I did this with my 7 year old cousin and she and I both loved it. They were fun to make and even better to eat! Mmm ...

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• Joanna

  23 October 2008

  Joanna commented on this recipe

  These are really great cakes, easy to do and leave an impression! I have made them as mini muffins too to make them go further, just used different things for the eyes. I used more coco powder the 2nd time as mine were no where near as dark coloured as the picture with the amount listed above.

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Ingredients

• 280g butter , softened
• 280g golden caster sugar
• 200g self-raising flour , minus 1 rounded tbsp
• 1 rounded tbsp cocoa powder
• 6 medium eggs

FOR ICING AND DECORATION

• 200g butter , softened
• 280g icing sugar , sifted
• 1 tube orange ready-to-use icing
• 1 small bag Maltesers
• 1 tube choco M&Ms minis (use just the brown sweets) or Cadbury's mini buttons
• 1 tub jelly diamonds (just the orange ones)

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Difficulty and servings

Makes 12

Preperation and cooking times

Ready in 30-35 mins, plus cooling and decorating

Freeze cake bases only

Ingredients

• 280g butter , softened
• 280g golden caster sugar
• 200g self-raising flour , minus 1 rounded tbsp
• 1 rounded tbsp cocoa powder
• 6 medium eggs

FOR ICING AND DECORATION

• 200g butter , softened
• 280g icing sugar , sifted
• 1 tube orange ready-to-use icing
• 1 small bag Maltesers
• 1 tube choco M&Ms minis (use just the brown sweets) or Cadbury's mini buttons
• 1 tub jelly diamonds (just the orange ones)

Per cake

615 kcalories, protein 6g, carbohydrate 68g, fat 38 g, saturated fat 23g, fibre 1g, salt 1.06 g

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