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Spooky Skull Cakes

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In the season of ghosts, goblins and Stranger Things, I thought it would be pretty appropriate to make a spooky treat for Halloween. This year, I made some spooky skull cakes.

It started out as a love affair with a skull pan I found on Amazon. I knew that I wanted to do something with it, but I’m terrible at baking. I also wanted to try out Swerve Sweetener because I’m aiming to cut carbs and sugar from my life drastically. I got to try my hand at both, and I’m excited to share this recipe with you.

I will say that although swerve bakes like sugar, and can be used in a 1-1 ratio, it does not taste like sugar – to me it tasted a bit like alcohol. In the future, I’ll probably blend with a mix of half sugar; half swerve to see how things come out.

Anywho, these cakes are fun because they come out dark. I used black food coloring in the batter, and what I got was this deep lavender color before baking, and this excellent antique-looking brown afterward.

One thing that’s important if you’re baking anything in these kinds of pans is that you need to grease them well or use a flour-based nonstick spray (like Baker’s Joy). It helps everything to slide out nicely without leaving behind any residue in the crevices.

I hope you like this recipe! I covered some of the spooky skull cakes in dipping chocolate, and left a few “naked.” The naked ones were just as awesome – and a lot scarier!

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Spooky Skull Cakes

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  • Total Time: 50 minutes
  • Yield: 6 cakes 1x

Ingredients

Units Scale
  • 1 1/2 cups flour
  • 1/2 cup Toffee and Chocolate mixture
  • 1 teaspoon vanilla
  • 1 cup of milk
  • 2 eggs at room temperature
  • 1/2 cup butter melted and slightly cooled
  • 2/3 cup of Swerve Sweetener
  • 1 1/2 teaspoons sald
  • 1 tsb baking powder
  • 810 drops of black food coloring

Instructions

  1. Preheat your oven to 350 Degrees
  2. Prep pan with a flour-based baking spray
  3. Combine all of the dry ingredients in a bowl
  4. Cream together sugar and butter until it’s light and fluffy.
  5. Add eggs one at a time and mix until blended
  6. Add milk and continue to mix.
  7. Slowly incorporate flour into the mixture, being sure not to overbeat. Then your food coloring until you get your desired color, and add your chocolate and toffee mixture.
  8. Pour the batter evenly into the pan and tap against the counter to release any air bubbles.
  9. Bake for 30 minutes until a toothpick inserted into the middle comes out clean.
  10. Cool for 15 minutes in the pan, and then turn it out onto a rack.
  11. Cool completely and decorate if needed!
  • Author: Mila Clarke Buckley
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Cakes
mila stretching after exercise with her freestyle libre showing

Hi! I'm Mila.

I’m a millennial living with LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals. Plus, you get video cooking demos, essays on life with diabetes, and lots of weekly joy.

 

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10 Responses

  1. Whoa! These are really spooky! Your recipe looks tasty and I think my kids would have fun icing these skull cakes!

  2. I have seen these skull forms but didnt know what to do with them! These little cakes are so awesome… might just have to order me some of these skull forms now.

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