Previous Blog Posts

Saturday, 22 October 2016

Chocolate Mini Bat Rolls

Follow this step by step project from The Cupcake Range and transform your mini rolls into something a lot more fun (and scary of course!) this Halloween.

You will need:

  • KSD pumpkin mould
  • Chocolate mini rolls
  • Dark chocolate or candy melts for the bat wings
  • White modelling paste (for the eyes and fangs)
  • Black edible ink pen
  • Red edible ink pen (optional)
  • Paper to make the template for the wings
  • Non-stick baking paper
  • Edible glue
  • Cocktail stick
  • Disposable piping bag or plastic bag for piping
  • KSD bat mould and some chocolate fondant or chocolate modelling paste to make some smaller bats to decorate (optional)

How to make the bats:

Make a paper template for the wings like this

Draw around the template to make as many wings as you need onto a sheet of non-stick baking paper.

Melt some chocolate and place in the piping bag (if using a plastic bag instead, snip a tiny hole in one corner of the bag for the chocolate to pipe through). Pipe around the edge of each wing then fill the inside, neatening with a cocktail stick if needed. Before they are dry, place one mini roll in the centre of each one.

Using the KSD pumpkin mould make lots of different eyes and fangs using white modelling paste.

Colour the centre of the eyes black using an edible marker pen. Add in some blood shot details with a red edible pen if desired.

Leave the bats to dry, then carefully peel off the baking paper and serve. Decorate with smaller bats using the KSD bat mould and some chocolate fondant or modelling chocolate (as shown) if desired.

Sarah Harris, The Cupcake Range

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Thursday, 20 October 2016

Spooky Fruit Tutorial Video

Avoid a candy overdose this Halloween with something a lot healthier. Disguise tangerines as scary mini pumpkins, it's so incredibly quick and easy all you need is Katy Sue Designs Pumpkin Face embellishment mould and some modelling chocolate. I used dark modelling chocolate (Squires Kitchen) to make the pumpkin features so in this case there is no need to dust the mould with cornflour. Also required is some edible glue and a small paint brush.

See how I did in this tutorial video...

Sarah Harris, The Cupcake Range

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Wednesday, 19 October 2016

Batty Lemon Tarts by Sarah Harris

Adding Halloween decorations to your desserts is super quick and easy using Katy Sue Designs moulds. Use modelling chocolate or fudge to make bats using The Bat Mat mould to decorate desserts, cupcakes or ice cream for a spooky treat. I decorated these lemon tarts with dark chocolate modelling chocolate and fudge bats.

Top Tip: 
If your fudge is quite sticky, use it just to make the larger bats in the mould and pop them in the freezer for half an hour before adding directly to your chosen dessert. Or make some in advance and store in the freezer.

Sarah Harris, The Cupcake Range

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Tuesday, 18 October 2016

Halloween Cookies by Sarah Thomas

Sarah Thomas from The Cupcake Oven has used our Halloween Cake Decorating Moulds to help make a spooky collection of cookies. This would be a perfect fun activity for the whole family to get involved with this Halloween. Sarah has taught sugar art and baking skills to students from around the world for many years and loves sharing her knowledge. For more information about classes and tuition, please visit

You will need:


  • Cookie dough
  • Sugarpaste
  • Paste food colour – Sugarflair Tangerine, Grape, Mint Green, Black Extra
  • Apricot glaze or piping gel
  • Edible glue
  • Corn flour duster

Cookie Dough Recipe Ingredients
  • 200g unsalted butter, chilled and cut into small cubes
  • 300g plain flour
  • 90g icing sugar
  • 2 egg yolks
  • (Optional finely grated rind of one orange or lemon)

Katy Sue Designs Halloween Moulds


  • Work board
  • Rolling pin
  • Sharp knife
  • Greaseproof paper
  • Baking sheet/tray
  • Cutters and/or templates
  • Brush for gluing
  • Brush for glaze/piping gel

Follow these steps to make your own Halloween cookies:

Making the cookies

  1. Put butter, flour (and rind if using) into a food processor and process until the mixture looks like fine breadcrumbs.
  2. Add the icing sugar and egg yolks and blend until smooth.
  3. Wrap in cling film and leave to rest in the fridge for about 30 minutes.
  4. Preheat oven to 200 C / fan 180 C / 400 F/ Gas 6.
  5. Choose the cookie cutters you wish to use. If you do not have cutters in the shapes you would like, you can easily make templates out of a piece of cardboard. Make the shape as simple as possible, as this works better.
  6. Roll out chilled dough between two sheets of greaseproof paper (you may need to knead very gently for a few seconds). If it is very sticky, add a little sprinkle of flour, or put back into the fridge to chill again.
  7. Cut shapes with cookie cutters or by carefully cutting around your templates with a sharp knife.
  8. Place the cookies onto a baking sheet on top of greaseproof paper, spacing them apart. Chill in the fridge for 30 minutes until firm.
  9. Bake in the oven for 10 – 12 minutes until pale golden around the edges.
  10. Leave the cookies on the sheet for a 2 minutes to firm up, then remove carefully from the tray and place on a wire rack to cool.



  1. Colour your sugarpaste in the colours you desire. Orange, purple, green and black are great spooky colours!
  2. Roll out some sugarpaste until just a few mm thick. Cut out a shape to match the cookie. Brush a thin layer of apricot glaze or piping gel onto the surface of your cookie, and place the shape on top.

  3. To make an embossed patterned shape such as the cobweb cookies or purple bat, select the Katy Sue Halloween Design Mat. Roll out some sugarpaste to about 3mm thick. Dust the Katy Sue mat with cornflour and place the sugarpaste on top. Gently press the paste with your fingertips into the mat to emboss the pattern. Turn over and peel the mat from the paste. Now cut the desired shape using the template or cutter. Place onto cookie as before.

  4. Use Katy Sue Halloween moulds to add more details like ghosts, bats and spiders, dust the Katy Sue mould with corn flour. Make a small ball of sugarpaste and push into the cavity to fill. If there is too much paste, remove the excess with your finger or a blunt palette knife. Make sure that you can see a clear shape without any “overspill”! Push out of the mould carefully and add to your cookie with a dab of edible glue or water.

  5. To make the pumpkin, push orange paste into the mould and remove. Use the extra face pieces around the edge to customise your own face. I also used these for the ghoul’s face. Watch this short tutorial video to see how to make your pumpkin face.

You can see more ideas from our Design Team on our Facebook page