25th October 2016 // 0 Comments

Halloween Tutorial: Super Cute Ghost Cookies!

Cute ghost cookie tutorial for Halloween

Not everything at Halloween has to be scary or gory. This year we obviously decided to go down the adorable and fun route with our candy stuffed Jack O’Lantern cupcakes, sweet little fondant bat, and now this cute ghost ghost cookie tutorial! That’s not to say that we’re utter pansies around this time of year (or at all). Oh no. We LOVE a good horror movie… or several (in fact they’re almost the only genre of film we watch). Anyway, to add a touch of sweetness to your Halloween party check out our tutorial below for the cutest ghosts you’ll see this All Hallow’s Eve!

Cute ghost cookie tutorial for Halloween parties

Super cute ghost cookie tutorial!

Royal icing consistencies explained…

15 second royal icing – This kind of icing has a good fluidity to it, but it’s still nice and stable. It’s perfect for piping outlines AND flooding which cuts down on icing time, materials and mess. All you need to do is to test your royal icing and adjust it. When you drag a butter knife through a bowl of royal icing it should take just 15 seconds for the icing to pool back together. If it’s taking too long add a few drops of water at a time, mix in and test. Too quick? Add a teaspoon of sifted icing sugar, mix and test.

Piping consistency royal icing – Piping consistency is a little stiffer than 15 seconds. We aim for a consistency close to that of toothpaste. It’s also a great consistency for any 3d type detail work… just like the arms on these cool cookies! This kind of icing shouldn’t pool or spread. It should hold it’s shape well. If it’s too stiff add a couple drops of water, mix together and test it. Too sloppy… then add a teaspoon of sifted icing sugar, mix and test.

Materials and tools needed…

Halloween cookie tutorial


Make sure that you work with this cute ghost cookie tutorial on a flat surface. It’s easy to be so busy that you forget this, but if you work on an unlevel counter or leave your cookies to dry on a wonky worktop then all your lovely royal icing work is going to slide and pool to one side of the cookie. Not good.

Halloween cookie tutorial by Juniper Cakery

Fun Halloween cookie tutorial by Juniper Cakery

01: OK, start by outlining your cookie with your 15 second consistency royal icing and then flood in the centre with the same icing. 15 second consistency icing is such a time (and mess) saver isn’t it? We outlined our cookie with a bit of a flicked shape at the base, but you don’t need if you want a more simplified look.


It’s best to work a cookie at a time instead of outlining all of them then flooding all of them. The reason for this is that your outline will begin to dry and crust over after around 30 seconds. When you go to flood your cookies and even out the icing you’ll end up with an outline semi-dried icing that will crumble into your lovely wet royal icing flooding as you work.

Cute Halloween cookie tutorial by Juniper Cakery

02: With a cocktail stick (or some people use a scriber tool) move and even out your icing to the edges in circular motions. Use your cocktail stick or tool to pop any pesky little air bubbles that you find along the way. These can be obvious bubbles on the surface or they can appear as small dark shadowy circles underneath the icing.

Cute ghost cookie tutorial by Juniper Cakery

03: Now take two black edible sugar pearls and drop them gently in place onto your cookie where you’d like your cute ghost’s eyes to be! You can have these far apart or even close together, but make sure that they sit even and parallel to each other.

Super cute ghost cookie tutorial by Juniper Cakery

04: Take two pink confetti sprinkles and carefully place these onto your cookie where you’d like it’s cheeks to be. Again, make sure that these are parallel and not wonky (one higher than the other). You can skip this step if you like, but we always feel that a touch of blush on characters give them a particularly sweet and innocent look.

Ghost sugar cookie tutorial by Juniper Cakery

05: You can add a little bit more definition to your cookie by outlining the iced & flooded part of it’s ghostly shape with some white piping consistency royal icing in a piping bag fitted with your size 1 PME Supatube tip.

For your outlining work to really show it’s best to leave your flooded cookies to set or crust for around 30mins to 1 hour before piping on top. This can depend on the humidity of where you live though. Basically, if you pipe wet royal icing onto already or still wet royal icing both will pool or mix into each other. If you pipe wet royal icing onto icing that has crusted or even dried then it will keep it’s own shape.

How to make ghost cookies by Juniper Cakery

06: Now you can add tiny little arms by piping thin U shapes underneath the cheeks with more of your piping consistency white royal icing. Those little arms are probably one of our favourite features of these little cuties!

Tutorial for Halloween ghost cookies

07: With some black piping consistency royal icing in a piping bag fitted with your size 1 PME Supatube tip carefully pipe a little smile on your ghost’s face.

Happy and cute ghost cookie tutorial for Halloween

Sweet and cute ghost cookie tutorial by Juniper Cakery

You should, after following this cute ghost cookie tutorial, have one (or several) adorably sweet little ghost sugar cookies gazing up at you ready to party! They look super friendly so we’re pretty sure they’ll go down a treat at the dessert table! Nestle these amongst homemade marshmallows, fluffy cupcakes and bowls of candy for one amazing party selection! You can even bag them up, tie them with matching ribbon and send each off to their own home/tummy!

24th October 2016 // 0 Comments

Halloween Tutorial: Jack O’Lantern Candy Cupcakes!

Jack O Lantern cupcake tutorial by Juniper CakeryOne of our main childhood memories of Halloween (apart from the candy coma that mysteriously afflicted us on the hazy mornings of November 1st every year… how strange) is getting our candy buckets ready for the big night! Last year we created a cake version of this Halloween accessory, but we thought that this year a smaller and quicker Jack O’Lantern cupcake tutorial would be perfect for everyone to re-create! PLUS, how amazing would all those mini versions of everyone’s favourite sweet treats look spilling out of this beauty? Check out our tutorial below for a freakishly fun time!

Fun Jack O Lantern cupcake tutorial by Juniper Cakery

Jack O’Lantern Cupcake Tutorial!

Materials and tools needed…

Easy Halloween cupcake tutorial

01: The first step of this Jack O’Lantern cupcake tutorial is to flat ice your cupcake. Begin by smothering a little buttercream on top of your cupcake. You only need to use a small amount for the fondant / sugar paste to stick. If you add too much you’ll end up having buttercream squishing out from underneath.

Fun Halloween cupcake tutorial

02: Roll out white fondant / sugar paste to a thickness of around 4-5mm and cut out enough white circles to ice the amount of cupcakes you have. Lay the circles on top of your cupcakes and carefully smooth and flatten the fondant / sugar paste to the edges.

Cute Halloween cupcake tutorial

03: Repeat step 02 for the orange fondant / sugar paste circles. Make sure to attach the orange onto the white fondant / sugar paste layer with a little bit of edible glue.

Cool Jack O Lantern cupcake tutorial by Juniper Cakery

04: Add in a pumpkin-like texture or lines to your cupcakes by lightly using a blade or veining tool to scour vertical lines around the sides of the iced cupcake.

Fun Jack O Lantern cupcake tutorial by Juniper Cakery

05: To add the facial features roll out some black fondant / sugar paste and with a small sharp knife cut out whatever features you want your cupcakes to have! A fun idea is to give each cupcake it’s own personality. Attach with a dab of edible glue.

Awesome Jack O Lantern cupcake tutorial by Juniper Cakery

06: To create a crevice for your candy pieces take your large round cupcake piping tip and gently core the middle of your cupcake. Twist the tip down the middle top of each cupcake and core halfway down before removing the piece of cake and fondant.

Candy filled Jack O Lantern cupcake tutorial by Juniper Cakery

07: Now you can add your candy and lollies into the centre of your cupcakes!

Simple and fun Jack O Lantern cupcake tutorial by Juniper Cakery

Arrange all your super ghoul Jack O’Lantern cupcakes on cake stands strewn with fake cobwebs, meringue ghosts and sticky caramel apples for one fang-tastic Halloween dessert table!

Simple and fun candy stuffed Jack O Lantern cupcake tutorial by Juniper Cakery

15th October 2016 // 0 Comments

10 Halloween Baking Essentials For a Terror-ific Holiday!

Halloween baking is supposed to be like the holiday itself… fun. It also means that you can go super crazy and amp up the gruesome novelty element. At what other part of the year would it be OK to make a cake look like something Hannibal Lecter would relish (obviously the answer is ‘none’)? Yes, Halloween baking becomes a spooktacle of the gooey-ist blood (strawberry red tinted white chocolate ganache) drenched cupcakes and the slimiest of filled cakes (lemon lime preserve). To make home baked treats a little easier at Halloween we’ve put together a quick list of Halloween baking tools and decor ideas that’ll get your cauldron a-bubbling!

Top 10 Halloween Baking Essentials

Our top 10 Halloween baking essentials!

01: Novelty sprinkles

Fun sprinkles are by far one of our favourite decorating essentials. We generally try to stay away from a lot of novelty design sprinkles when it comes to our business because we’ve stablished a bit of a simple, but gourmet look. Every once in a while when a season or holiday approaches we’ll get excited and add cool shaped sprinkles to our cupcakes, buttercream cakes and even macarons! How fun would some bat sprinkles look on purple macarons with a white candy melt drizzle? A lot.

Bat sprinkles by Culpitt

Halloween sprinkles by Wilton

02: Fun cupcake kits

Sometimes when a holiday swings around it feels like it has literally just come out of nowhere. When this happens you’ll be forgiven for utilising cupcake kits. They’re pretty fun and quick to use. All you need is your go-to cupcake recipe and buttercream recipe. Bake your cupcakes in the cases, swirl with buttercream and add in a cupcake pick. Voila! Quick baked treats for a super ghoul (you didn’t think we’d forgotten to throw in some Halloween puns no did you?) party.

Coffin Halloween cupcake kit by Meri Meri

Cupcake kit by KitchenCraft

03: Party picks for cakes

Themed cake picks (and even photo booth picks/props) can help give a quick cake more of a custom feel to it. You can whip up a naked cake filled with lime and lemon curd, smother it with lemon oil infused buttercream, splatter it with black food colouring, add skull shaped candies and florals and then add in your cool cake picks! Easy peasy.

Halloween party picks

04: Tombstone candy moulds

We absolutely love these fun tombstone candy and chocolate moulds! All you need are some white, chocolate or black candy melts, melt them down and pour into the moulds before waiting for them to fully set. Once ready you can add them to frosted cupcakes or buttercream smothered cakes ready for a spook-tacular Halloween party!

Tombstone candy and chocolate moulds by Wilton

05: Cake pops

Cake pops are one of those treat trends that a few years ago we thought wouldn’t be around for much longer… a little bit like cake-in-a-jars and push-up cakes which fortunately have seen their days. When it came to cake pops, however we were wrong. We still get asked to create them for baby showers and weddings! They’re bite sized, but are made up of just the right amount of buttercream, cake and candy for a quick flavour hit. Plus, for fun seasons you can play around and create some cute ideas… like cake pop ghosts, pumpkins or cute bats.

Halloween cake pop mould by KitchenCraft

Purple, orange & black cake pop sticks

06: Cupcake wraps

Covering your cupcakes with spiderwebs might sound awful, but what if they were fun card cut outs of spiderwebs or even of haunted house silhouettes? Wraps are still really popular for weddings with butterfly or rose designs cut out of them in lace-like patterns, but we think home made cupcakes would definitely look a treat enrobed with spooky wraps! This is definitely one of the easiest ways to snazz up Halloween baking!

Black spiderweb cupcake wraps

Haunted house cupcake wraps

07: Halloween cake pans

Bake some fiendishly fun cakes with some shaped cake pans! You can find some really cool ones that also have a recess in the design which also bakes into the cake. You can then decorate your cake using these as design guides. The skeleton cake pan we’ve linked below features a skeletal / bone pattern that after baking (chocolate cake of course as it will look similar to soil) you can pipe in the bones with white candy melts!

Skull cake pan by Wilton

Spiderweb cake pan by Wilton

Skeleton cake pan by Wilton

08: Fun utensils

Spatulas are something that, if you bake, you can’t have enough of. So being able to buy them in fun seasonal designs is pretty much a win/win situation. How about a super ghoul kitchen spatula in bright orange with spooky ghosts? Uh yes please. Mixing up zombie green chocolate chip cookie dough is somehow going to be even more hilarious when whipping up terror-ific treats!

Boo! Halloween spatula

09: Cookie cutter selection

OK. We might have one heck of a love for sugar cookies. So much so that we have around 3 drawers in our pantry filled with cookie cutters. Pumpkins, Eiffel towers, ghosts, bridal gowns and letters of the alphabet. We have a cutter for pretty much every occasion. This obsession really comes out round about now (we call this time of the year ‘cookie season’) so brace yourself for cookie bonanza! Anyway, sugar cookies are perfect for occasions because they’re super customisable, fun and tasty too. Wow your guests with gingerbread skeletons, chocolate chip bats or shortbread skulls?

Gingerdead skeleton cookie cutters

Assorted spooky cookie cutters by KitchenCraft

Day of the Dead cookie cutters

10: Cupcake cases

For instantly easy seasonal cupcakes simply pick out colour themed cupcake cases. It’s that easy. It doesn’t even matter if you don’t add picks, fondant characters or sprinkles on top. A tray or cake stand filled up with orange, red, black, green and purple cased cupcakes is a simple way to say Halloween treats! We love foil cases ourselves as they seem to hold better to more moist cakes than full on paper.

Halloween themed cupcake cases

13th October 2016 // 0 Comments

Recipe: Rosemary, Black Pepper and Cheddar Cheese Scones!

Rosemary, black pepper and cheddar cheese scones recipe

Cake is the nature of our business… or more accurately sugar is. We spend our days whipping up a frenzy of sweet delights from multi-tiered cakes, perfect buttercream swirled cupcakes and dainty little macarons. Sometimes it’s a welcome break for us to bake up something lovely and savoury. So say hello to our rosemary, black pepper and cheddar cheese scones recipe! Perfect for the cooler days and nights coming up. These tasty scones are delicious lightly toasted and loaded up on butter or warmed and added to thick meaty stews.

Rosemary, black pepper and cheddar scones recipe

Rosemary, black pepper and cheddar cheese scones recipe!

(makes roughly4-5 scones)

  • 175g self-raising flour
  • 25g butter
  • salt & pepper
  • 2 teaspoons dried rosemary
  • 1 medium egg
  • 3 tablespoons milk (1 is to glaze the scones with)
  • handful of grated cheddar cheese

Cheddar and rosemary scones recipe

01: Pre-heat your oven to 190 degrees C /375F / Gas Mark 5.

Rosemary, black pepper and cheese scones recipe

02: In a clean bowl mix together your dry ingredients (flour, seasoning, rosemary, grated cheese). Simply dump them in and stir together with a fork.

03: Add in the butter and then rub both the dry mix and butter together by hand to make a rough crumbly texture. You should start to smell some of the lovely fragrant ingredients right now!

04: Now you can add in your egg and 2 tablespoons of milk. Mix until a firm yet slightly sticky dough forms.

Cracked pepper and rosemary scones

05: Sprinkle a small amount of flour onto your surface and rolling pin before rolling out your savoury dough to a thickness of around 2cm. Before cutting out your portions make sure that the rolled out dough hasn’t stuck completely to the counter top. If it has use a palette knife to gently scrape and lift it off before sprinkling a little more flour underneath.

06: Use a circle pastry cutter (around 2 inches to 2.5 inches is a good size) to cut out your scones before adding a little more seasoning and some glaze to help them brown.

07: First brush a milk glaze on top of each scone so that they brown well in the oven. You can also glaze with a lightly beaten egg too.

Rosemary scones recipe by Juniper Cakery

08: Grind a little black pepper on top and add some fresh sprigs or leaves of rosemary before adding a small sprinkling of grated cheddar cheese. Now this wouldn’t be a good savoury cheese scones recipe without a mini mountain of cheese on top!

Recipe for savoury cheese scones

09: When ready place in the oven on the top shelf and bake for around 20-25 minutes until golden brown!

Rosemary and cheddar scones recipe by Juniper Cakery

Voila! Lovely home baked savoury scones! You can even swap ingredients around for a variety of tasty combinations. Change the rosemary for dill and toast before smothering with cream cheese and sandwiching with smoked salmon. Or why not add chunks of goats cheese instead of cheddar and basil instead of rosemary?

11th October 2016 // 2 Comments

Halloween Tutorial: Super Cute Fondant Bat!

Fondant bat tutorial for cute Halloween cakes and cupcakes by Juniper Cakery

We LOVE Halloween (to be honest though we love every single darn thing about this season). There’s a lot of things to love about the spooky holiday. Horror-movie marathons, The Walking Dead returning back to our screens, pumpkin spice anything, blustery weather, longer dark nights, creepy urban legends, crazy costumes and an injection of super cute versions of ‘ghoulish’ characters. This is where our little fondant bat friend comes in (we named her Nora… if you’re British and perhaps of a certain age range then this might make you chuckle). We thought it’d be cool to put together an effective, but pretty easy to create fondant bat tutorial. Honestly, we made this little lady in around 40 mins (and that was with extra pieces to shoot the steps with). One of the pluses is that her wings fold in around her (is it cold where we are after all) so there’s no need to panic about how to make them support themselves or stretch outwards delicately. Oh yes and those cute little fangs…

Fondant bat tutorial by Juniper Cakery

Fondant bat tutorial!

Materials and tools needed…

How to make a gum paste bat

How to make a fondant bat

01: The first step in our fondant bat tutorial is to roll a ball of the lighter lavender fondant / sugar paste. This is going to form your little bat’s head so make sure that it’s a size you like. For cute characters it helps to make the head a bit larger than the body so keep this in mind.


Keep rolling if you find cracks or creases appearing in the fondant as the heat and friction from your hands will help smooth these over. If they’re not budging squish and re-mould the ball shape before rolling it around in your hands.

02: Take a small amount of the darker purple fondant / sugar paste and form this into a ball. Find the centre of your bat’s head and attach the snout a little higher up with a dab of edible glue.

03: With the sharp end of a cocktail stick create your bat’s little nostrils parallel to each other in the centre of the snout.

04: Indent eye sockets with a small ball tool and add in black sugar pearls for the eyes with a tiny amount of edible glue and a paintbrush.


When it comes to adding tiny details, using minimal dabs of edible glue or even securing miniature accents in place we use nail art brushes. They’re slim, small and can reach into some hard to get places. Make sure they’re brand new, however, and haven’t been used on nails!

05: For the little smile use the curved side of a thin veining tool to smoothly etch it in place.

Little fondant bat tutorial by Juniper Cakery

06: To form the body roll some fondant into a chubby teardrop-like shape. Flatten the top tapered bit so that your little bat’s head will fit on nicely. Now carefully skewer the body with a cocktail stick. You can also use an uncooked spaghetti stick instead if you like. Make sure that you trim the stick down so that it doesn’t end up coming out through the top of your bat’s head.

How to make a cute fondant bat

07: Now add the bat’s head onto the body. Make sure that the cocktail stick had gone into the base of the head centrally or your bat won’t be stable and may end up leaning or falling over.

08: You can now add some cute details such as the blushing cheeks, tiny fangs and cute pointed ears! To blush we gradually brushed on pale pink petal dust in a small circular motion.


When it comes to either colouring fondant / sugar paste or dusting colour on always start small and add a little more colour each time. It’s easier to add colour than remove it!

09: For the fangs cut 2 tiny triangles of white fondant and attach at the ends of the bat’s smile with the tiniest dot of edible glue.

10: To add the ears take two small balls of the darker purple fondant and form into tapered tear drops. Now stick each in place carefully with edible glue.

Sweet fondant bat tutorial by Juniper Cakery

11: Now for the wings! These are ridiculously easy. Roll out some of the darker purple fondant/ sugar paste. A thickness of around 3mm is good. Cut out a circle from the fondant with a round cookie or pastry cutter. The circle should be around the same size of your bat’s body.

12: Slice the circle into two halves and add the webbed look cut away pieces of the curved edge using the larger end of a small piping tip (the end of ours was around 1cm in diameter).

Adorable fondant bat tutorial by Juniper Cakery

13: Taking one half wing at a time wrap them around your bat’s body. Begin with the edge of a circle at the centre of it’s back and wind it around to the bottom part of the front. You should be working with the completely straight cut edge of the wings facing upwards towards your little bat’s head.

Adorable fondant bat perfect for Halloween cakes and cupcakes

Yay! Now you can add your utterly adorable fondant bat to whatever cupcakes or cakes you like ready for one amazing Halloween party. We really like the idea of lots of them all covering the top of a simply iced cake. They’d even look great nestled onto a naked cake to add a spooky but sweet theme to an All Hallow’s Eve dessert table.

Easy and cute fondant bat tutorial by Juniper Cakery