I don’t rate horror movies. I’m a massive wimp. I startle easily and I make involuntary “eeps” when frightened. I don’t like doors slamming themslevs, and I’m awful at being home alone.
One thing I notice about lots of Halloween-themed baked goods is that they often require fondant skills – something that I definitely don’t have. While I wish that I had the dexterity to craft mini pumpkins or witches hats out of fondant, I just don’t. So I stick to basic decorations… chocolate I can work with! The great thing about these spider webs is that you don’t even need a piping bag, you can just use a snaplock bag.
What I love about Halloween is the opportunity that it presents for you to pair food in ways that you wouldn’t usually. Chocolate cupcakes and jelly eyeballs, cheesy pastry twists with capsicum fingernails, biscuits and dinosaurs… orange jelly and worms.
This isn’t the first time I’ve used these little squishy worms in preparation for Halloween – the ones I used in this recipe were left over from when I made worms in mud cupcakes. I figured rather than waste them, I should utilise them in some ghoulish way.
So Wormy Jelly was born!
Last year for Halloween I made spooky cupcakes. There were ghosts, spider webs, grave yards, brains and mummies. I couldn’t find any photos of them, except for this one on Instagram. I’m an Instagram tragic, I know.
I really enjoyed making the tombs look like they were in dirt…mainly because I adore chocolate sprinkles. So I used them again! This time I created worms in mud cupcakes – they’re about as gross as I want to make my food look. They’re still pretty cutesy, but more importantly, they taste delicious!!