SPOOKY CAKES AND BAKES

1. Preheat the oven to 180°C, 350°F, Gas 4 and grease 2 x 15cm/6in hemisphere cake tins.

2. Mix the margarine and caster sugar together in a stand mixer on medium speed until light and fluffy. Add the yoghurt, coconut extract, coconut milk and vinegar and continue mixing.

3. Sift the flour, baking powder, bicarbonate of soda and salt together, then slowly add to the wet ingredients on low speed. Add the coconut and mix until it is fully incorporated. Pour the batter into the prepared cake tins and bake in the preheated oven for 35-40 minutes. Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

4. While the cakes are baking, make the buttercream. Mix the butter and icing sugar together in an electric mixer on medium speed until combined and then slowly add the coconut milk and coconut extract. Turn the speed to high and continue mixing for 4-5 minutes until the buttercream is light and fluffy. If the mixture is too runny, add more icing sugar; if it’s too stiff, add more coconut milk.

5. Transfer about 60g/2½oz of the buttercream to a small bowl. Mix in the cocoa powder and enough black food colouring to get a strong black icing. This will be used for the inside of the eyes and mouth.

6. Once the baked cakes have cooled, stick both halves of the sphere together with a layer of buttercream. Apply a crumb coat by covering the cake with a thin layer of icing and smoothing with a flexible plastic bench scraper. Refrigerate the cake for 2-4 hours until set, or ideally overnight.

7. Apply a second layer of buttercream, accentuating the eyes and cheeks with extra buttercream, and sprinkle all over with desiccated coconut. Carve out the eyes and mouth and spread the black coloured buttercream on the inside.

8. Melt the isomalt according to the pack instructions. Spread thinly on a silicone mat and let it harden.

9. Using a large knife, cut the hard isomalt into zigzags to create pointy teeth. They will all be different, but this adds to the creepiness of the character. Attach the teeth to the top and bottom of the mouth.

1. To make the pastry, pulse the flour, salt and icing sugar together in a food processor a couple of times to mix together. Add the cubed butter and pulse until the mixture resembles breadcrumbs (alternatively, rub in with your hands). Add the water, 1 tbsp at a time, until the mixture forms large clumps and holds together when you press it.

2. Dust your work surface with flour and tip the dough out onto it. Knead it a couple of times to bring it together and then form into a ball, flatten it, wrap in clingfilm and refrigerate while you make the filling.

3. For the filling, combine the blackberries, sugar, cornflour, lemon juice and cinnamon in a bowl and leave for 15 minutes.

4. Preheat the oven to 190°C, 375°F, Gas 5. You will need a 23cm/9in pie dish.

5. Divide the pastry into 2 portions, one slightly bigger for the base of the dish. Roll out the larger piece on a lightly floured surface to a 3mm/1/8in thickness and use it to line the pie dish. Cover with clingfilm and refrigerate.

6. Roll out the remaining pastry and cut out a flying witch silhouette, a crescent moon and some little stars using a paper template. You can cut out other shapes if you like.

7. Sprinkle the ground almonds over the base of the pie and top with the blackberry mixture. Top with the cut out shapes and brush them with the beaten egg yolk. Bake for 30-35 minutes until golden brown. If the top is cooking quicker than the bottom, cover with foil. Serve hot.