Dirt cakes recipe

Method

1. Top Halloween spooky mini muffings with no-added-sugar hazelnut spread. Finely crush Bourbon creams on a plate, then roll each iced muffin in the biscuit to lightly coat. Put ready-to-roll fondant icing in a bowl and mix in a little a little Dr. Oetker orange food colouring gel.
2. Shape into 12 pumpkin-shaped balls. Use a cocktail stick to mark segments on each pumpkin. Roll 5g green ready-to-roll icing into a very thin, long sausage, then cut it into 12 x 1.5cm-long pieces, reserving the rest.
3. Press each gently onto the top of a pumpkin to attach like a stalk. Use the remaining green icing to make small leaves; press these into the base of the stalks. Place a pumpkin on top of each muffin. Will keep in a sealed container in a cool place for 3-4 days.

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