Witches Oreo Hats

Tue, 13 October 2026

1. Line your tins with baking paper. 
2. Preheat your convection oven to 180°. 
3. Chop and toast the pecans for 5 minutes at 180°. 
4. Whisk the plain flour, cocoa powder, baking powder and sea salt together in a bowl. 
5. In another bowl beat the softened butter with the sugar until light and fluffy.  
6. Add the eggs one at a time, beating until they are fully incorporated each time. 
7.  Add in the vanilla extract and milk and beat once more.
8. Fold the flour mixture into the butter and eggs and stir gently until combined.  
9. Scoop out the batter into the tins until each mould is ¾ full. 
10. Pour the batter into the tins until it is 3/4 of the way full leaving room for the cake to rise in the oven.  
11. Bake in a preheated oven on 180°c for 15-20 minutes. 
12. Test whether the cake is cooked by placing a skewer or knife into the middle of the cake. The cake is baked once the skewer comes out clean.   
13. Once cooled. Spoon a dollop of buttercream icing on top, smooth it out with the back of a hot spoon and place the hat on top. See instructions below for the buttercream and hats.  

1. Beat the softened butter until no lumps remain.  
2. Add the icing sugar and a pinch of sea salt and mix until smooth.  
3. Now add in the milk and vanilla extract and beat again.  
4. Crush up two whole oreos and add to the icing along with a pinch of salt. And stir gently. 
5. Add the icing sugar and mix until there are no lumps.  
6. You will use this icing for dolloping on the fairy cakes.  

1. Place 12 full Oreos on a cooling wire rack. 
2. Put the Oreo icing into a resealable freezer food storage bag.  
3. With a scissors make a small snip at one of the bottom corners. We have now created a piping bag.  
4. Pipe a small amount of buttercream in the center of the Oreo, giving it some height but not so high that it will topple over.  
5. Pop the hats in the fridge to firm up.  
6. Once firm remove hats and cover with melted chocolate. By using a cooling wrack you can catch the remaining chocolate on baking parchment or on a tray to use again.  
7. We have used half milk and half dark chocolate here for a richer taste. You may prefer one over the other.  
8. Either melt the chocolate in a microwave or in a bowl placed on a top of a pot with boiling water.  
9. Allow the chocolate to set before placing on your cakes.