Spooky Treat Table

If there’s one thing I wish I did more on my pages, it would be tablescapes. I always loved flipping through magazines when I was younger and seeing how they’d create these fun and themed party tables. So, this year I went to Michaels and got everything for a Spooky Treat Table. I can say without a doubt I’ll be doing MANY more of these.

I got all of the toppers, decorations, and signs from Michaels. To start off I made a chocolate cake with two ghost toppers. When you stick the toppers in the cake just be sure to wrap them with a bit of clear cling wrap. I used a chocolate fudge cake mix and made it as directed in two 8″ pans. The perimeter of the cake is covered with mini chocolate chips and here is the frosting recipe!

Spooky Treat Table

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• Author: Taryn Camp

Ingredients

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• 2 sticks of butter, softened- I use one salted and one unsalted. If you prefer to use unsalted, add in a pinch of salt, to taste
• 4 cups of powdered sugar
• 4–6 tbsp of heavy cream
• 1 tsp of vanilla extract
• 1/3 c Nutella
• 1/3 c Dutch cocoa powder

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Instructions

 

1. In a mixing bowl, beat the butter until smooth. If you have a standing mixer, use the paddle attachment. Otherwise, use a hand mixer.

2. Beat in half of the powdered sugar. Mix until smooth. Add in the heavy cream, vanilla, extract, cocoa, Nutella, and the rest of the sugar.

3. Mix until smooth and fully combined.

I love caramel popcorn, and everyone’s choice for this table was Chicago-style popcorn. It’s a mix of caramel and cheese and super delicious.

For the tarts, I love Jello No Bake cheesecake and then just tint it orange! For a homemade version, I’ve used this one before and really liked it.

This dessert dip is so easy to make and really simple to customize. I made one version with sprinkles and candy corn and the other with Oreos.

Easy Dessert Dip

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• Author: Taryn Camp

Ingredients

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• 1 box of white chocolate or vanilla pudding
• 1 1/2 c milk
• 1– 8 oz container of whipped topping, thawed
• 10–12 Oreos, coarsely chopped
• Sprinkles- Halloween colors
• Candy Corn
• Orange Food Coloring

  *Be sure to double this if you’re making two versions or have a lot of dipping crackers and fruit

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Instructions

Base Recipe:

1. In a bowl, mix the pudding, milk, and food coloring until thickened. Fold in the whipped topping and the Oreos.
2. If you’re tinting it orange, add in the food coloring before you fold in the Oreos.
3. If you’re making the candy corn version, omit the Oreos, stir in sprinkles and top with candy corn.
4. Refrigerate for at least an hour.

Lastly, I baked rainbow chip cake in each cauldron and make sure not to fill the batter all the way to the top. They’re frosted with a swirl of lime green buttercream and a spider ring garnish.

Vanilla Buttercream

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 2 sticks of butter, I use one salted and one unsalted
• 4 c powdered sugar
• 2–3 tbsp heavy cream
• 1 tsp vanilla
• lime green food coloring

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Instructions

1. In a mixing bowl, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the heavy cream, vanilla, food coloring, and rest of the sugar. Beat until smooth.
2. I used an open round tip to pipe the frosting.