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Spooky snacks for halloween

Mini pumpkin cakes
If you are making these for adults it's really nice to add some alcohol, such as Grand Marnier or brandy, to the mixture

Makes 12 mini pumpkin cakes

75g / 2 1/2 oz unsalted butter
100g / 3 1/2 oz plain chocolate
60g / 2 oz raisins, cut in half
1 tsp orange zest (optional)
1 300g / 10 1/2 oz ready-made ginger cake
2 500g / 1lb 1 1/2 oz packs Supercook Ready-to-Roll Icing, which contains black, green, red and yellow icing. You can mix together the red and yellow icing to make orange.
1 tube black Writing Icing

Melt the butter and chocolate either over a pan of simmering water or in a microwave. Stir in the halved raisins and orange zest if using and then crumble in the cake. Mix well and leave to cool slightly.

Roll into 12 individual balls and flatten them slightly into the shape of a pumpkin. Place in the fridge for at least one hour until firm.

Mix together the red and yellow icing to make orange and divide into 12 balls. Using a rolling pin, roll into circles on a clean work surface sprinkled with cornflour. Mould the orange icing around each of the gingerbread balls to cover completely and draw lines on the icing with a blunt knife to look like pumpkins. Make stalks from the green icing, and dampen with a little water to stick these onto the mini pumpkin cakes. Roll out the black icing and cut out triangles for the eyes and noses. Draw zigzag mouths using the black writing icing or use some of the black icing to make a mouth.

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