You know how you look forward to that one day and all of a sudden it’s upon you… and you want it to last, so you try to stall it, but it arrives anyway… and passes in a blink of an eye.
Well it’s that day now… All Hallows’ Eve… and I’m feverish because I’ve so much to do. You see I have a small gathering planned for tomorrow and I’ve promised the small one a little Halloween bash of his own today so my morning will be filled with baking for both parties.
Then there’s the final decorations to be hung, goodie bags to be filled with festive treats for our scary little guests and spooky games to be set up for them to play.
And after I feed and drop our small visitors home, I get to bring my own small one trick-or-tricking and even sing a little song as we collect lots n’ lots of candy and eat ’til our bellies are bursting and we can feel the sugar coating our teeth.
And tomorrow I get to do it all over again… another opportunity for me to show off some of the seasonal bakes I’ve been busy conjuring up over the past month. Oh… and remember I promised you a frightfully yummy recipe using up the leftover chocolate cake from my last post? Well here it is… Orange mousse trifle served with spooky bat pops. Hope you like it. Happy Halloween to you and yours.
Orange mousse trifle
For the trifle layer
Leftover spooky chocolate cake sponge
1 pint orange flavour jelly
For the Mousse layer
250g cream cheese
50g Icing sugar
2 tablespoons freshly squeezed orange juice
Zest of one orange
Orange food colouring
For the bats
Bat shaped cake pieces
50g Icing sugar
A little warm water
Black food colouring
1. Chop the leftover sponge into small squares and layer small glass jars about half way up with them.
2. Make up the jelly to one pint as per packet instructions and evenly divide it between the six jars until just covering the sponge. Place in the fridge to set.
To make the mousse:
1. Beat the cream cheese until smooth. Sieve in the icing sugar and beat together for about five minutes. Add a little orange food colouring and mix in thouroughly.
2. Whip the cream until just thick, then fold it into the cream cheese mixture.
3. Once the trifle is set, spoon the mousse over each one, filling to the top of the glass jar. Shake some sprinkles over the mousse to decorate.
To make the spooky bat pops
1. Sieve the icing sugar and mix with a little water until you get a thickish consistency. Add some black food colouring and stir in well.
2. Dip the pretzel stick into the icing and insert it in the end of the bat shape. Place in the fridge for about half an hour to allow to stick, then carefully spoon the black icing over the bat shapes. Place two white sprinkle balls for eyes and leave to set. Serve with the Orange mousse trifle.