Recipe of Halloween TrayBake in 14 Minutes for Family

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, halloween traybake. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Halloween TrayBake is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Halloween TrayBake is something that I’ve loved my whole life.

Our Halloween traybake should put a smile on your kids' faces and put a healthy dent in your This Halloween traybake is definitely a good way to use up all the leftover sweets your ghosts, witches. Silvana Franco shows you how to make a fun creepy crawly cake that's perfect for Halloween parties. Mary Berry's chocolate traybake is topped with a milk chocolate icing feathered with white chocolate.

To begin with this recipe, we have to prepare a few ingredients. You can cook halloween traybake using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Halloween TrayBake:

1. Prepare For the Sponge:
2. Get 4 eggs, weighed in their shells
3. Get Caster sugar, cooking margarine & Self raising flour (all wieghed to the same weight as the eggs)
4. Make ready 1 pinch salt
5. Make ready Vanilla extract
6. Take For the Buttercream:
7. Get 500 g Butter
8. Make ready 1 kg icing sugar

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Instructions to make Halloween TrayBake:

1. Grease your tray (I used a disposable lasagne tray). Preheat the oven to 170C fan.
2. Beat the sugar and margarine together until light and fluffy.
3. Add 2 eggs, vanilla extract and a good handful of flour, then beat on high. Continue to add the eggs one at a time whilst the mixer is on high until they are fully incorporated into the mix.
4. Add the flour and salt `and beat on low speed and until mostly combined, then finish of the mixing by hand.
5. Spoon the mixture into your prepared tray andbake for 20-25 mins. Check that the cake is cooked with a knife or skewer. Leave to cool before decorating.
6. For the Buttercream: Cream the butter and sugar together with a tsp of vanilla extract until light and fluffy.
7. To decorate I used buttercream in black, green, orange and purple, and used piping tips, Wilton 2D, Wilton 125 large petal tip, Wilton 1M & Wilton 4B Closed Star nozzle. Then added lots of sprinkles and embossed fondant discs.

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