How To Make Disgusting Cockroach Mini Cake Pans
Perfect to spook your guests at Halloween or as an April Fool’s prank!
Learn how to make cockroach mini cake pans
Hi sweet friends! Halloween is just around the corner this month, and I couldn’t be more excited! Over the summer, I stumbled upon these wildly creative cockroach cupcakes on TikTok and The Squeaky Mixer’s blog, which inspired me to think outside the box. I realized that I could take this quirky concept and transform it into “disgusting” mini cake pans, one of my favorite desserts! Just imagine the laughter and surprise as your guests discover these wonderfully “hideous” treats. These cockroach mini cake pans made with delicious dates and raisins would not only be a fantastic addition to your Halloween party, but they also make for unique Halloween treats that everyone will remember! Read on to learn how to make cockroach mini cake pans, gather your baking ingredients and supplies, and let’s get ready to whip up some fun and “yucky” desserts that will leave a lasting impression on your friends and family!
The mini cake pans are baked cakes in foil-lined mini cake pans. You make the batter, pour it into the pans, and bake them for 20-30 minutes at 325 degrees. Spread on some buttercream and decorate as desired. They are very popular at farmers’ markets, holiday order collections, or parties. The design options are also endless! I created a chocolate cake recipe specifically for the mini cakes; the recipe card is located at the bottom of this page. However, you can use any recipe as you wish, such as your favorite strawberry or vanilla cake recipe.
See the full step by step video tutorial for cockroach mini cake pans
How many grams should I fill?
It depends on how thick your batter is. With my chocolate cake recipe, the amount is 80-100g (it should be a little less than halfway). The heavier the batter is, the more grams.
How to make cockroach mini cake pans Step by Step
Ready to make cockroach mini cake pans? This post contains some affiliate links for your convenience! Read my full disclosure policy.
Materials you’ll need
Step by Step Instructions
Step 1: Make the batter according to the recipe you are using. I used my chocolate cake recipe, which is listed below. I filled the pans a little bit less than halfway.
Step 2: Bake at 325 degrees (F) for approximately 25-30 minutes. It would help if you watched the pans because every recipe’s baking time can vary. The cake is ready if the toothpick comes out clean, with only a few crumbs. Put the lids on them and refrigerate them for an hour so the cakes will be cold and clean when you cut off the tops.
Step 3: Cut off the tops with a sharp knife.
Step 4: Make the buttercream. Set aside a small portion of buttercream for brown buttercream. The buttercream recipe is below. Color the batch with a few drops of ivory food gel coloring. Color the small portion of buttercream with brown food gel coloring.
Step 5: Fill a piping bag with the ivory buttercream. Snip off the piping bag with scissors. Another option is to use an offset spatula and scoop the buttercream onto the cake. I prefer using a piping bag because it is cleaner and allows me to achieve a uniform coat of buttercream.
Step 6: Start smoothing the buttercream with an offset spatula.
Step 7: Grab the dates and cut them open, then fill them with the buttercream.
Step 8: Place the date and a couple of raisins (or more) on the mini cake pans.
Step 9: Start piping the “roach legs” around the date and raisins. The video above shows the process of piping the legs.
Step 9: Place the lids on the mini cake pans.
Voila! I hope your guests will enjoy these spooky and yucky Halloween desserts! Cockroaches, anyone? Yummy.
PrintHow To Make Cockroach Mini Cake Pans
Chocolate Mini Cake Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 25 Minutes
- Total Time: 40 minutes
- Yield: 8 mini cake pans 1x
- Category: Dessert
Ingredients
- 130g All Purpose Flour
- 200 Granulated Sugar
- 40g Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 120 mL milk
- 120mL vegetable oil
- 3/4 tsp vanilla
- 80–100 ml water (a little bit less than 1/2 cup)
Buttercream
- 3 sticks of butter (room temperature)
- 4oz pasteurized egg whites (cool or room temperature as long as it’s not too cold)
- 2.5 cups of powdered sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
Chocolate Mini Cake Pans
- Preheat the oven to 325 ℉. (162℃)
- Add all-purpose flour, sugar, cocoa powder, baking soda, and salt into a large bowl or the stand mixer bowl and mix them with a whisk or whisk attachment.
- Add the egg, milk, and vegetable oil to the dry ingredients and mix.
- Add the vanilla to the batch.
- Slowly pour the hot water into the mixer and mix until well combined.
- Pour them into the mini cake pans.
- Bake for 20-25 minutes.
- Check for doneness with a toothpick. If it has a few crumbs, then it is ready.
Buttercream:
- Pour the pasteurized egg whites into the stand mixer bowl
- Add the powdered sugar to the bowl.
- Mix them well, combined with a whisk attachment.
- Dump the butter into the bowl and whip it on high.
- Switch to the paddle attachment to continue whipping until the mixture is smooth and free of air bubbles.
Notes
If the buttercream looks curdled, then it is too cold. Allow it to whip until it comes to room temperature. You can take a small portion of the buttercream and microwave it until it’s partially melted, then return it to the bowl. The key is to get it to room temperature. Once it is no longer curdled, then switch to the paddle attachment.
The buttercream can be stored in the refrigerator for up to two weeks or frozen for up to a month. Place them in a freezer ziplock for freezing. Allow the buttercream to thaw overnight in the fridge before using.
Answers to your questions about making [name of project]
Q: How long do the mini cake pans stay fresh?
A: As long as they are refrigerated with the lids, they will last for several days.
Q: Can I freeze them?
A: Yes, I freeze them (undecorated) with the lids closed in a large Tupperware for extra protection. Without the Tupperware (or Rubbermaid), freezer burn due to condensation is more likely to occur.
