Bat cakes

You could simply enjoy the bats as is if you’re not a baker.

Less than 30 minutes

Serves 8

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Basic buttercream:
  • 2 cups (500g) softened butter
  • 4 cups (520g) sifted icing sugar
  • 1 tsp (5ml) vanilla essence 
  • Food colouring of choice
Bat cakes:
  • 1 batch chocolate cupcakes (or store bought)
  • Chocolate sandwich biscuits, for serving
  • Chocolate covered raisins, for serving


  1. For buttercream, whisk softened butter with an electric beater until pale and fluffy
  2. Add sifted icing sugar in two batches to ensure the mixture is lump-free.                              
  3. Add vanilla essence and food colouring, if you like, mixing thoroughly.                      
  4. Cover with clingfilm and store at room temperature.             
  5. Add a splash of hot water if buttercream has hardened or is too thick to spread.
  6. For bat cakes, top 8 chocolate cupcakes with ½ portion buttercream.
  7. Separate one chocolate sandwich biscuit into 2 discs.
  8. Using butterceam, secure 2 chocolate-covered raisins on one disc to form eyes.         
  9. Add a splash of boiling water to ¼ cup (60g) buttercream to soften and place in a piping bag.
  10. Pipe fangs onto bats using remaining buttercream.      
  11. Slice the remaining disc in half and secure with buttercream to create wings.                        
  12. Repeat until you have 8 bats.
  13. Place bats on cupcakes.


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