Halloween Swiss Roll by Angela Seah Thulin

Only for the brave ones ... 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469365889936676.1073741844.233664896840111/598820493657881/?type=3&theater

Orange flavour Swiss roll 

Recipe -

Part (A) - filling
200ml of heavy cream
2 tbsp of granulated sugar
1 tsp of orange cloudy (pic shown below)
*Whisk till trails form/creamy and chill in fridge.

Part (B)
3 large egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1/2 tsp vanilla essence 

1 tsp of orange cloudy
60g cake flour, sieve

Part (C)
3 large egg white
2 tbsp sugar

1/4 tsp cream of tartar
Pinch of cornflour
*In a clean metal bowl, whisk the egg white with cream of tartart until soft peak then add sugar and continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then chill in fridge.
2. Part (B) - Whisk the egg yolks and sugar until light and fluffy (couple of minutes). Then add water, vegetable oil, vanilla essence and whisk till mixed. Add the sifted cake flour and whisk till well-mixed (batter will look runny).
3. Then do Part (C).

4. Scoop 2 tbsp from Part B and 2 tbsp from Part C into a small bowl, add black food coloring and mix them gently and pour into piping bag. Proceed to pipe your spider web. Then freeze it for 20 minutes or until your spider web have hardened.

*Preheat your oven now at 170degree celsius.

5. After 20 minutes - In 3 additions, take the part (C) and FOLD in to Part (B) till well-combined. Add orange coloring if desired and gently fold in again.
6. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
7. Dust some icing powder on the top. Roll it tightly. Chill in the fridge.
8. Release the roll, spread filling on it and roll the same way again. Back to the fridge to chill before you cut.

Halloween tombstone brownies by Angela Seah Thulin

I use my After Eight brownies recipe and top with chocolate ganache.

After Eight brownies recipe link - http://platepalate.blogspot.se/2015/05/after-eight-brownie-by-angela-seah.html

Chocolate ganache - 

80g chocolate

90ml heavy cream (36% fat content)

Using double boil method, melt the chocolate, let it cool for few minutes then add heavy cream in and stir till well mixed. Spread on brownie.

Garnish with crumbled oreos in front of each tomb.

Halloween Pumpkin cupcakes by Angela Seah Thulin

Do you like these pumpkins cupcakes? Simple to make but you need some time.

To make the batter - 

1. 15g cocoa powder, sieve

2. 1 small egg

3. 60g self raising flour

4. 32g room temperature butter

5. 32g granulated sugar

6. 1/2 tsp vanilla essence

7. 2 tbsp fresh orange juice

Preheat your oven

Steps - 

1. About 5-6 medium to big oranges, cut the top/acting as the hat and keep it. Cut the bottom flat to allow orange to stand.

2. Core the orange meat out. Set aside.

3. Using a hand mixer, blend the above batter till just well corporated.

4.Scoop the batter into the empty orange to about 3/4 full.

5. Wrap the oranges up with aluminum foil and place them on a baking tray.

6. I baked at 160 degree celsius for more than 20minutes. Every oven is different. 

7. As for the stem, i use pretzel and the green i use jelly bean.

Original recipe from https://www.youtube.com/watch?v=Q8xuQplavpo