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Dirt cakes recipe

Dirt cakes recipe

4 ratings

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

  • Serves 12
  • 15 mins to prepare
  • 143 calories / serving
  • Vegetarian


  • 12 x Halloween spooky mini muffins
  • ½ tsp no-added-sugar hazelnut spread
  • 2 Bourbon creams
  • 50g ready-to-roll fondant icing
  • Dr. Oetker orange food colouring gel
  • 5g green ready-to-roll icing

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    1g 6%
  • Sugars

    12g 13%
  • Salt

    0.1g 2%

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


  1. 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. 
  2. 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.
  3. 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.

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