As it turns out though, they are not very photogenic, especially on rainy days.
I know these pictures are like the worst ever but it’s only because these are so amazing that the pictures are awful. You see, I can’t take pictures of anything if I feel under pressure. It messes with my head. If there is anything I hate it is someone waiting on me and, well, these cakes definitely had people waiting to eat them.
They are filled with this fluffy Nutella cream filling that is one of my new favorites. It’s so good you guys!
Then of course my obsession with dipping things into chocolate came into play here. It may be a serious and certifiable condition.
I got the ideas from seeing the many skeleton gingerbread men cookie recipes on Pinterest. I’ve had this gingerbread boy cake pan for a while but I have only used it once last Christmas. It seemed like such a shame to have such a cute and awesome (silicone rules!) pan sitting unused and I have been trying to think of some way to use it.
Then I saw those cookies and It seemed like the perfect thing. Mostly because my brother has been reminding me a lot lately about these cakes, or homemade ding-dongs, that I made a while ago. And by reminding I mean stongly hinting that he thinks I should make them.
He was a very helpful person on this recipe, in charge of all head-biting-off for my pictures. I know huge help, right?
Well I did needed him more than I thought because, as much as I hate to admit it, these eyesores of pictures are the second photo shoot that I did. The first ones were all together unusable and I had to trash them.
Plus, I kept having clumsy moments. Like when I dropped a board on top of my entire photo setup and totally squished a few of these poor little guys.
Let’s just say that I am very happy that it is friday. But don’t let my personal life’s craziness stop you from making these. They are soo yummy and perfect for Halloween.
- 1 cup sugar
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup oil of choice (I used sunflower)
- 2/3 cup buttermilk
- 1/4 cup milk
- 2 eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cup flour
- 1/4 cup (half stick) butter slightly softened
- 1/2 cup nutella
- 3 tablespoons milk
- 4 1/4 cups powdered sugar
- 450-500 grams semi-sweet dark chocolate
- 1 cup powdered sugar
- a few teaspoons milk or water
- Preheat oven to 350° F(180° C) and Combine butter, oil, and sugar in large mixing bowl and whisk until smooth. Then buttermilk, and milk. Beat in eggs, salt, vanilla, and baking powder. Last add flour and stir until smooth.
- For this recipe I used a silicone gingerbread boy pan that I got at a local department store. Although I can't seem to find the exact one online, you can find similar ones or use any shape you want. (Imagine how cute bats and pumpkins would be.) Alternatively you can use silicone or regular cupcake pans and simply do round cakes.
- If not using silicone pans then you will need to grease pans. Pour batter into cavities and fill about half way full. Bake for 15 - 20 minutes until toothpick comes out clean. Remove from oven and allow to cool.
- For filling, beat butter and nutella in a medium bowl until smooth. Then add milk. Beat in powdered sugar one cup at a time until mixed then continue beating on high until fluffy.
- When cakes are cooled, cut them legthwise down the center and spread nutella filling on one half. Place second half on top and press down slightly. Repeat for all of the cakes and place on a silicone or parchment lined pan and place in freezer to chill.
- While cakes are chilling melt chocolate in double boiler over low heat until glossy and completely melted. Remove cakes from freezer and dip one by one into chocolate. Use a spatula to coat all sides then place back on pan.
- For the skeletons on top I used a very simple icing. Simply add a few drops of milk or water to powdered sugar until you have a very thick icing. You can adjust thickness by adding more liquid or powdered sugar. Pour into piping bag fitted with a small round tip and pipe icing onto cakes.
- Allow chocolate and icing to dry before serving.