Elegant Halloween Mini Loaf Cakes You’ll Actually Want to Make
Because elegance belongs at Halloween too.
Halloween doesn’t need to mean black icing or garish colours. Because behind every bake is someone who wants to create something beautiful, to share joy, not just sugar.
These Halloween Mini Loaf Cakes are a little reminder that elegance never goes out of season. They’re soft, playful, and full of personality, piped with pastel pumpkins, meringue ghosts, and swirls of silky buttercream.
Soft tones of orange, pink ivory buttercream with delicate gold accents - proof that Halloween can be both playful and sophisticated.
The Inspiration
I wanted to design something whimsical yet refined, a dessert that feels festive without losing its craftsmanship. Each loaf begins with a pumpkin cake (from The Cake Recipe Collection) and is dressed in Italian meringue buttercream, fondant pumpkins brushed with natural dusts, and hand-piped meringue ghosts.
If you love piping and decorating, start with my Free Piping Guide — it includes my favourite nozzles, consistency tips, and piping patterns used for these cakes.
👉 Download the Free Piping Guide
The Meringue Ghosts
Made using my 12-minute meringue method adapted from my Peach & Brown Butter Pavlova.
Ingredients
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90 g egg whites (room temperature)
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156 g caster sugar
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4 g cornflour (cornstarch)
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4 g lemon juice
Method
In a stand-mixer bowl, whisk the egg whites, sugar, and cornflour together by hand first. Then whisk on medium speed for exactly 12 minutes until glossy and stable. Fold in the lemon juice. Pipe ghost shapes with a round nozzle onto parchment and bake at 100°C fan / 210°F or 120°C conventional / 250°F for about 2 hours, until crisp. Once cooled, paint faces with edible black colour and dust the cheeks with a little pink petal dust.
Tip: For a marshmallow-like centre, shorten the baking time by 15 minutes. Please note all ovens vary.
Each ghost is made with my 12-minute meringue recipe and finished with hand-painted expressions for a touch of personality.
Buttercream & Decorations
To create the texture and colour contrast, I used Wilton 6B, 1M, and 2M nozzles. The palette includes peach, ivory, and pumpkin orange — soft tones that still feel seasonal.
The pumpkins were shaped using a silicone mould and brushed with orange and brown edible dusts. Add a touch of gold leaf for sparkle and finish with subtle black sprinkles for contrast.
🧁 Pro tip: Work with buttercream at a soft room temperature to keep your piping lines smooth. If it’s too firm, the swirls will appear ridged.
My go-to buttercream is Italian Meringue Buttercream for its smooth texture, stability, and balanced sweetness. It’s far less sugary than American buttercream and gives a beautifully silky finish that holds its shape.
If you prefer a version that doesn’t require refrigeration, explore my Shelf-Stable Buttercream Recipe Collection — ideal for cake sellers, market bakers, and anyone needing a longer-lasting finish.
👉 Explore the Shelf-Stable Buttercream Collection
Pastry Chef Tips
Use caster sugar (superfine sugar) in meringue for a fine texture and glossy finish. Make sure your mixing bowl is completely grease-free or the egg whites won’t reach full volume. Always bake meringue immediately after whipping.
For naturally coloured buttercream, use professional-grade pastes instead of liquid colours to prevent thinning. If you’re working ahead, meringues can be stored in an airtight container for up to one week or frozen for up to one month.
Tools & Equipment I Recommend
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- Mini Loaf Pans With Lids
- Pumpkin & Fall Themed Silicone mould
- My Favourite Piping Bags
- Kitchen Aid - Stand Mixer
- Halloween Sprinkles
My favourite tools for this design: piping nozzles, silicone mats, and strong piping bags - the simple essentials for professional results.
More to Explore
→ Mini Loaf Cakes Made Easy – Home & Business Editions
→ Mini Loaf Cakes: How to Price, Store & Sell
→ Perfecting Mini Loaf Cakes: A Batter Measurement Guide
Happy Baking,
Faye x
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