Things To Do For Halloween 2020.

Things To Do For Halloween 2020.

Hello my lovelies! I hope you’re having a good October so far and are enjoying these autumn days. I love this time of year, getting to cosy up in blankets and baggy jumpers; not to mention the fact that it’s now spooky season and in the run up to Christmas! But before we get started on the Christmas festivities, it’s time for the Halloween ones!

Since we’re all still socially distancing and can’t really go trick or treating this year, I’ve come up with a few things you can do at home this Halloween!

Halloween Bento Box

Let’s get into it.

  • Halloween Costumes Games – Make some cards with halloween costume ideas (or use an app) and taking turns, each person has 60 seconds to find and create the costume they’ve picked out. It makes for some hilarious versions of costumes!
  • Make cute halloween themed bento lunch-boxes. Cute and delicious!

  • Hide sweets around the house and have a trick or treat treasure hunt! Who said you need to go outside to get treats?

  • Have a halloween movie night! I’ve got a movie marathon list here!

  • Carve pumpkins! A Halloween classic that you can do in your pyjamas!

  • Make your own popcorn and experiment with flavours and toppings! I once tried butter popcorn with caramel, white and milk chocolate drizzles on top and it was so good!

  • Have a spooky themed dinner! Or order takeaway, either works haha!
Tarot Cards

  • Hold a virtual Halloween party!

  • Go pumpkin or apple picking!

  • Try out some halloween crafts from pinterest!

  • Do a tarot reading – Something you may not know about me, is that I’m a baby white witch, so I’ll be taking some time to celebrate the full moon, Samhain and I’ll also be doing some tarot readings among other witchy stuff!

  • Have a spooky tea party with halloween themed food and drinks!

  • Bake some halloween biscuits!

Here’s the Halloween biscuit recipe I used, it’s a very simple one I grabbed from BBC Food and adapted a little:

Ingredients:

Halloween Biscuits
`
  • 100g unsalted butter (room temperature)
  • 100g caster sugar
  • 1 medium free-range egg (lightly whisked/beated)
  • 1 tsp vanilla extract
  • Cinnamon
  • 275g plain flour
  • Icing sugar
  • Water
  • Food colouring

Steps:

  1. Preheat the oven to 190C(170C Fan). Put greaseproof paper in a tray.
  2. Cream together the butter and sugar. Then, beat in the egg and vanilla extract, a little at a time, until well combined; then stir in the flour and cinnamon and bring together to form a dough (if your dough won’t form, add a tiny bit of water or milk).
  3. Roll the dough out on a lightly floured work surface to a thickness of just under 1cm. Using biscuit cutters (I used halloween themed ones), cut biscuits out of the dough and carefully place onto the baking tray.
  4. Bake for 8-12 minutes, or until pale golden-brown. Set aside to harden for 2 minutes, then cool on a wire rack.
  5. Once cool, make up bowls of icing with icing sugar (I just eyeballed it) and gradually add water until the icing is thick but can still be spreaded.
  6. Add in your different colours to the bowls, and then put the icing into piping bags.
  7. Pipe on your designs and leave them to set.
  8. Eat!

These biscuits take about 40 minutes from start to finish, and they’re super simple. If you’re making them with kids you can get them to design their own monsters!

If you make some of your own halloween biscuits tag me in them on instagram @theweightofmyworlds!

Well, those are my ideas for how you can spend Halloween this year! How are you planning on spending your Halloween? Let me know in the comments!

Have a great week my loves and Happy Halloween!

Love

Victoria Blog Signature
Halloween 2020 Ideas
Halloween 2020 Ideas
Easy Halloween Brownies And Pumpkins.

Easy Halloween Brownies And Pumpkins.

Hello my lovelies! How’s your week been? We’re slowly getting further into October which means we’re beginning to see Halloween decorations everywhere! And it feels like we’ve got ages until it’s actually Halloween, but just like Christmas it’ll creep up on us and before we know it, it’ll be here.

So, I decided I’d show you some quick and easy Halloween decorations, in the form of pumpkin carving and some yummy brownies! And to prove these are actually quick and easy, I did these in the space of 4 hours!

First up we’ve got the brownies. These are something anyone can do when you’re short on time and they’re really easy to do with kids. You can make them from scratch, or just use a box mix from Tesco like I did; it saves time and money! After baking them, the decoration was simple, some melted white chocolate, a bit of chocolate buttercream and decorations you can pick up with the box mix!

One thing I did with my brownies is add some orange zest and extract to give them something a bit extra. Here’s what they look like, basically, just chuck a load of spooky decorations onto the brownies and you’re good to go!

Here’s how I decorated them!

Now, onto the pumpkins!

These were super easy to make; you can do the classic face, cute face or you can use a stencil to do a more intricate design! And of course since stencilling makes it easier to do more complicated designs, I had to do my teacup!

And guess what, I’ve included two stencils for you to download and try for yourself!

Cute huh? Who said Halloween had to be scary anyway?! Here’s how the octopus looks carved!

Octopus Pumpkin

Another very quick way to jazz up your pumpkin is by adding costume accessories to them! Here I added a day of the dead hat and mask and used a melon baller to create eye’s. Top tip, for scooping out the middle of the pumpkin after getting rid of the seeds, I’d definitely recommend a melon baller, I found it surprisingly easier than a spoon! And it’s great for getting perfectly circular eyes!

And voila! You’ve got yourself some cool pumpkins that’ll impress and some yummy spooky brownies! What’s your favourite way to decorate pumpkins? Last year I painted mine! (You can take a look at them here.) Let me know in the comments!

Have a great rest of your weekend my lovelies!

Love,

Victoria Blog Signature
Halloween pumpkins brownies pin
Easy Halloween Pumpkins And Snacks

Easy Halloween Pumpkins And Snacks

Hello lovelies! Halloween is fast approaching; which means we’re all thinking of cool decorations and snacks that we don’t see everyday! And this often means searching the depths of Pinterest for hours on end finding some pins which don’t look impossible to do at home.

So I’ve decided that I’ll put together some pumpkin decorating ideas along with two quick and easy things you can do for Halloween snacks!

Let’s get into it!

Snack first; and because it’s Halloween, that means sweet treats! So I decided to make some cute mini shortbread skeletons and mini meringue eyeballs! They’re pretty quick and easy to make and only took me about 30 minutes from start to finish.

Shortbread skeletons

How cute are these am I right?!

On to making them! You can buy a simple shortbread mix from most supermarket nowadays so that’s what I did as I was short on time.

Here’s the steps:

1 . Make the biscuit dough (you can use any biscuits you like).

2 . Roll out the dough out on a lightly floured surface, making the dough roughly 5mm thick.

3 .  Using a cookie cutter the shape of a person (pick whatever size you want!) cut out as many people as you can. You can always use any small pieces of dough left to make an extra biscuit for when you have a cuppa later!

4 . Bake the biscuits for however long your biscuit recipe requires and leave to cool.

5 . Once the biscuits are cool, using whatever colour icing you want, pipe on a smile, or funny face (it is Halloween aft0er all!) and the rest of the skeleton bodies!

6 . Once the icing is dry. Eat!

Shortbread skeletonsFor the meringue eye balls:

1 . Buy some meringue kisses and some googly eye cake decorations.

2 . Make up a slightly on the thicker side icing with just water and icing sugar.

3 . Dip the googly eyes into the icing and stick on top of the meringue peaks! Done! Nice and simple.

Now, when it comes to Halloween, one of the first things we think about is sweets, costumes and of course, pumpkins. And I don’t know about you, but I love picking and carving pumpkins.. however, I’m not a massive fan of the mess that comes with it.

So this year I decided I would look into some other ways I can decorate some pumpkins, without all of the mess from carving huge ones.

Here’s my pumpkin display:

Pumpkins

These didn’t take very long to do which I was quite surprised about! The pumpkins that took the longest were the ones that required paint, but even then they didn’t take very long.

For the painted pumpkins I used cheap Tesco water based paint as a bottle of these are £1 each which is a bargain! I also used a sharpie for the calligraphy on the large pumpkin, that one is my favourite.

Pumpkins

Decorating the painted pumpkins were my favourite to do overall, because I love to paint anyway. The multi coloured pumpkin was decorated by squeezing paint over the top of it, a bit like how you would chocolate drips on a cake, and I simply layered up the different colours until the top of the pumpkin was covered and the paint were dripping down the sides. I suggest doing this over newspaper or some kind of wipeable surface as it gets pretty messy! I left mine to dry over a few days and the paint ran down to the bottom leaving a cool pattern.

Pumpkins

For the biggest pumpkin, I mixed a mint green colour because I wanted the calligraphy to really stand out against the paint. Because pumpkins are pretty shiny, I ended up applying three layers of paint, but it didn’t take very long as I used my hairdryer to speed up the drying process a bit! Once I was happy with the colour of the pumpkin, I lightly drew out the ‘trick or treat’ and then filled it in with a sharpie!

The last pumpkin I painted was a tiny one, and I realised that I like the simple look of the painted pumpkins so I painted this one black and then splattered white paint on it which I think looks pretty elegant.. especially considering it’s a pumpkin!

Pumpkins

I bought a bag of cobwebs and spiders which I used for the only pumpkin I fully carved, and I think it worked quite nicely. I actually carved this pumpkin from the bottom, because I think it looks nicer than the open top, and you can hide your carving marks. I also found a cool tip for making your carved pumpkins last longer, which is by brushing the carved areas with vegetable oil! I also stuck some spiders on the top for eyes, because I hadn’t seen anything like that done before and just thought why not.

Mini Pumpkin with fangs

I will admit, I think I like these two pumpkins nearly as much as the painted ones; not because they’re elegant, because they certainly aren’t that! But they are cute and pretty funny. I recommend that you have a sharp knife for cutting a mouth for these because these small pumpkin/squashes are very hard to cut! I bought some cheap vampire fangs and used peppercorns for eyes on these, all I had to do was cut a section large enough for the fangs and made some indents for the eyes and tadaa! Mini silly pumpkins!

What are your favourite ways to carve and decorate pumpkins? And what are your favourite sweet treats to make at Halloween? Let me know in the comments!

And lastly, Happy Halloween lovelies!

Love,

Victoria Blog Signature

Pumpkins

Rainbow Cake Recipe

Rainbow Cake Recipe

Hello my lovelies! Who’s in the mood for some cake? Because this week I’ll be giving you my recipe for a big rainbow cake! And to make this cake even better (because who doesn’t like rainbow cake..) this recipe can be diary free should you need it to be!!

This cake is a simple vanilla sponge cake and can be adapted for any flavour of cake! I use this for all of my cakes and I’ve never had someone not like it. You can also make this into cupcakes – I’ll probably do a cupcake recipe soon too.

So, here’s what the cake looks like:

Rainbow Cake

Looks pretty tasty doesn’t it!

Right, onto what you’re going to need, I’ve put together a shopping list you can download here!

For the cake:

  • 9 oz Salted Butter (it can be spreadable or not, I used Vitalite as my mum is intolerant to buttermilk!)
  • 9 oz Caster Sugar
  • 9 oz Self-Raising Flour (make sure you save a little flour to thicken up your cake batter if you need it!)
  • 6 Large Eggs
  • 2 tsp Vanilla Extract
  • Red, Orange, Green, Purple and Blue Food Gels (these can be found in sets or separately)
  • Baking Paper
  • Cake tins (2 minimum, I used 6, but it can be done with 2!)
  • A cake stand or plate to put the cake on!

For the icing:

  • Salted Butter (I eye-balled this and made more icing when needed)
  • Icing sugar (I eye-balled this too, but would recommend getting 2 large bags of icing sugar, this icing is all personal preference!)
  • Red, Orange, Yellow, Green and Blue Food Gels
  • Mini Marshmallows
  • White chocolate icing tubes – I got these from Tesco (pipe dairy free chocolate if you’re making this dairy free!)
  • Any other decorations you want to use! (I used smarties)

So, onto making the cake! Here’s a quick clip of the process!

 

1 . Pre-heat the oven to 180°C for fan-assisted ovens or 200°C for other ovens.

2 . Lay out baking paper on the worktop and draw around the bottom of your cake tins and cut them out, I recommend cutting out the baking paper like this: Baking paper After this I grease my baking tins and put the grease proof paper into the tins shiny side up. Then put the tins aside for a bit later.

3 . Measure out all of your ingredients. When making this cake I luckily had access to 6 cake tins, but if you’ve only got 2 tins don’t worry, to bake your cake in batches of two cake layers, use measurements of 3 oz per ingredient and repeat this another 2 times, which will give you 6 layers of cake.

4 . Add the butter and sugar into a big mixing bowl and cream them together.

5 . Then sift in the flour , pour in the eggs, add the vanilla extract and mix together. I usually start mixing with a wooden spoon and then move onto using an electric whisk. If the cake batter is too runny then you can add a little more flour. (I love how you can just chuck everything in the bowl with this recipe!).

6 . Once the batter is mixed, separate the batter into bowls into equal parts for however many tins you’re using.

7 . Then, add in the food colouring gels! I used quite a lot to make my cake extra bright, but it’s up to you how much you use!

8 . Pour your batter into your tins and smooth it around to make sure it’s evenly dispersed. (When you pour in the batter, it may seem like you’ve not got enough, but the cake will rise a little and you don’t want the layers too thick or the cake will topple over!).

9 . Bake the cakes for 13-15 minutes and check they’re cooked through with something small and sharp, I use toothpicks, if it has no batter on it, it’s cooked! Take out the cakes and place them on a cooling rack.

10 . Repeat stages 1-9 twice if you’re using 2 tins per time! When you’ve taken your yellow cake out of the tin, use a knife (or cookie cutter) to cut out a circle from the middle. Then slice the cake in half; this will leave you with two rainbow layers for the top of the cake! Then you can go ahead and snack on the circle of cake you just cut out haha.

11 . Whilst your cakes are baking and cooling, it’s time to make the butter cream! This one doesn’t have specific measurements as everyone has their own preference for how they like their buttercream to taste. I use quite a large amount of butter and icing sugar.

12 . I begin mixing the butter and icing sugar together with a fork so the icing sugar doesn’t create a huge icing sugar cloud, and once most of the icing sugar is mixed in I go in with an electric whisk to make the buttercream light and fluffy.

13 . Put about 4/5 of the buttercream into a piping bag (you can use a sandwich bag if you haven’t got one! Or you can get a box of disposable ones from Tesco). Then begin by putting a small amount of icing onto the cake stand/plate to stick your blue layer of cake onto the stand/plate.

14 . Then pipe layers of icing onto each cake layer, the colours should go (bottom to top): Blue, Purple, Green, Orange and finally Red. Then cover the top and sides of the cake in buttercream and smooth out as best as you can.

15 . To help smooth out the buttercream further I use baking paper, shiny side to the cake, and use your hand against the paper to smooth over the icing.

16 . After you’ve smoothed out the cake, ice the two rainbow shaped layers together, add icing to the top layers of the rainbow shape and put on top of the cake and smooth over with baking paper.

17 . Separate the left over buttercream into 5 bowls and add in the food colouring gels.

18 . Put the coloured icing into different piping bags or sandwich bags and pipe over the rainbow to give it some colour!

19 . The add on some white mini marshmallows onto the bottom of the rainbow so it looks like clouds.

20 . Then warm up the white chocolate icing tubes (follow the instructions on the tubes for preparing them) and squeeze drips over the edge of the cake and cover the top layer.

21 . Finally, decorate with any sweets you want and enjoy!

Here’s how it looks when it’s finished!

I hope you like how this cake looks and tastes!! If you decide to make this yourself then please tag me in any photos you put on instagram @theweightofmyworlds or on twitter @worldsweights, I’d love to see your cake creations!

Have a lovely week everyone, you’re the best! Love,

Victoria Blog Signature

Easy DIY Chocolate Truffles

Easy DIY Chocolate Truffles

I had a long look on the web at loads of different chocolate truffle recipes, and when I came across this one from BBC Good Food, it looked so simple I had to give it a try. And I found this one easy..ish. So here’s the thing, I thought I could get these made after work one day in a few hours, oh boy was I wrong! You definitely need an entire day to make these in my opinion, or maybe I over estimated my chocolatier skills haha. Either way, I’d recommend doing these on a day where you’ve not got much planned. Basically I made all the mistakes possible so you don’t have to.

So here’s what happened when I tried making these. I thought it’d be a good idea to try this using less than 70% cocoa chocolate as its cheaper, 70% cocoa chocolate is pretty expensive!! And I thought that if these go horribly wrong then at least I haven’t wasted a load of money, and good chocolate. Instead of making just dark chocolate truffles, I also tried this recipe with milk and white chocolate, now I know what you’re thinking, milk and white chocolate haven’t got as much cocoa in it as the dark, especially cheap chocolate! But I thought that if there’s any chance of making a few flavours then i’ll just give it a go now so you don’t have to.

Well, what worked? The dark chocolate truffles turned out fairly well considering I’ve never made truffles before, and the milk and white chocolates well.. the were a disaster! On the plus side, I did find that using this recipe but with milk chocolate does create a fairly yummy chocolate sauce, just not truffles. I might have worked if I had picked milk chocolate with more cocoa in it, but never mind!

I will say that I found shaping my truffles hard, I think I left my mix in the fridge a little too long! So I’d certainly call my truffles rustic looking.. You’ll probably have more luck than me!!

Easy DIY Chocolate Truffles

Here’s the recipe –

You will need:
300g good quality chocolate – dark (70% cocoa solids)
300ml double cream
50g unsalted butter

1. Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. You can add any flavourings at this point. Cool and chill for at least 4 hrs.

2. To shape the truffles, dip a melon baller or teaspoon in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.

(Forgot to take photos of this bit! Sorry!)

3. Coat your truffles immediately after shaping. To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.

4.Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. Keep in the fridge until you’re ready to give them.

Here’s what mine looked like! They tasted pretty good even if they did look ‘rustic’ haha!!

Chocolate truffles

These chocolates are great for presents, if you’re better at shaping and covering them than me! They’re good even for events or just as a treat whilst you’re watching a film. I hope you enjoy!! Let me know how yours turn out in the comments below!

Love,

Victoria x Blog Signature