Baking Chocolate

Mummy Cake: Halloween Special

This Halloween themed Mummy Cake is exactly what you need to impress a crowd. So go ahead and get Shack-ING!

Yield: 8-10 Servings

Skill Level: Beginner

Prep Time: 35 Minutes

All you will need is:

1-½ cups Self-Rising Flour

1-½ cup Caster Sugar

 150 grams Butter (chopped)

 ⅓ cup Hershey’s Premium Cocoa

1 teaspoon Vanilla

2 Eggs (lightly beaten)

½ teaspoon Baking Soda

1 cup Water

1 cup Icing Sugar Mixture

½ cup Hershey’s Premium Cocoa (extra)

90 grams Butter (extra and softened)

½ teaspoon Vanilla Extract (extra)

1-½ – 2 tablespoons Milk

2 Decorative Eyes

Pure Icing Sugar (sifted for dusting)

500 grams Fondant

All you need to do is:

Combine water, sugar, butter, cocoa and baking soda in a saucepan and warm constantly stirring until the sugar is dissolved and the butter has melted. 

Transfer the mixture to a bowl and let cool for about 25 minutes. Now beat the eggs and vanilla and stir in the flour and mix well.

Pour the batter in a lined and greased round cake pan.

Bake in the oven at 180⁰C for about 45 minutes or until a wooden picks comes out clean. Let it cool for about 20 minutes on a wire rack.

Also see: Halloween Special Trick or Treat Mystery Box

Now sift the icing mixture and cocoa in a bowl and add in the butter, vanilla and milk to form a soft icing. Spread on the cake and place the eyes on it. Let it cool down until set.

Dust the bench with some icing sugar and knead the fondant until smooth. Dust the surface again and roll out the fondant until 5mm thin. 

Now cut 2cm thick strips of different lengths and then put them on the cake to look like the bandages on a mummy’s body.

Allow the fondant to firm for about 3-4 hours before slicing into the cake.

Buy you ingredients here:

Chocolate Truffles

Episode: 01

Double KISSES Truffles:

This easy and awesome truffles recipe is just what you need to get the ground rolling.

All you will need is:

28 HERSHEY’S KISSES Brand Milk Chocolates *

2 tablespoons whipping cream plus 2 teaspoons

10 HERSHEY’S KISSES Brand Milk Chocolates filled with Caramel

1 cup pecans, ground

All you need to do is:

Remove wrappers from milk chocolates. Place milk chocolates and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir.


If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.


Remove wrappers from caramel filled milk chocolates. Using about 1 tablespoon milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.)


Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating. 10 truffles.


Note: Recipe may be multiplied.


* 3/4 cup HERSHEY’S MINI KISSES Brand Milk Chocolates may be substituted for HERSHEY’S KISSES Brand Milk Chocolates.

Blondie Pie

This amazing recipe combines two of our favorite summer recipes. Enjoy the blondies and S’Mores all in this one delightful recipe which will make you look like a rock star at your next family picnic.

All you need is:

6 HERSHEY’S Milk Chocolate Bars (1.55 oz. each), divided

1/2 cup butter or margarine (1 stick), softened

3/4 cup sugar

1 egg

1 cup all-purpose flour

1 cup graham cracker crumbs

1 teaspoon baking powder

1-1/2 cups marshmallow crème

1/4 teaspoon shortening (do not use margarine, butter, spread or oil)

Ice cream (optional)

All you need to do is:

Heat oven to 350°F. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces.Beat butter and sugar until blended in medium bowl.

Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs and baking powder; beat until well blended.

Press half of dough onto bottom and up sides of pie plate. Spread marshmallow crème over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle the remaining pieces evenly over marshmallow crème.

Form remaining dough into ball; place on sheet of waxed paper. With fingers, flatten and shape into 9-inch circle.

Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper.

Pinch edges of dough together and form crust edge.

Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack.

Melt remaining chocolate bar pieces with shortening; drizzle over top of pie. Makes 8 servings.

To serve, microwave slices at HIGH (100%) 15 to 20 seconds or until slightly warm and marshmallow starts to melt. Top with ice cream, if desired.

Recipe Credits:

4th of July with no Apple Pie!! Episode: 1

4th of July with no Apple Pie!! 

Episode: 01 

Firework Cupcakes 

Ever thought about the idea of spending your 4th of July without and Apple Pie? Here is how you can spend your 4th July without making the clichéd Apple Pie and have fun with these amazing recipes by Shack-OH-Merry! 

Yield: 12 Cupcakes 

Skill Level: Beginner 

Prep Time: 15-20 minutes 

All you will need is: 

Twizzlers Pull ‘N Peel Candy (Red, White and Blue Colors)  

Double Chocolate Cupcakes (recipe given below 

Red Food Color (Gel) 

Blue Food Color (Gel)  


For Double Choc-Cupcakes: 

1-½ cups All-Purpose Flour 

¾ cup Sugar 

1 teaspoon Baking Soda 

1 teaspoon Vanilla Extract 

1-½ ounces HERSHEY’S Unsweetened Chocolate Baking Bar (melted) 

½ teaspoon Salt 

1 cup Water 

2 tablespoons Vegetable Oil 

1 tablespoon White Vinegar 

For Butter Cream Frosting: 

10 tablespoons Butter (softened) 

7-½ cups Powdered Sugar 

½ cup Milk 

2 teaspoons Vanilla Extract 

All you need to do is: 

For Double Choc-Cupcakes: 

Heat the oven at 375°F.  

Line 12 muffin cups with parchment paper cupcake liners. 

Stir together in large bowl, flour, sugar, baking soda and salt. 

Now add water, oil, vinegar and vanilla and beat with a hand whisk until batter is really smooth.  

Now mix in the melted chocolate.  

Divide the batter evenly in the muffin cups. 

Bake for around 16 to 18 minutes or until any wooden pick comes out clean.  

Remove from pan to wire rack and let the cupcakes cool completely. 

For Butter Cream Frosting: 

Beat the softened butter in large bowl until it becomes creamy.  

Now gradually add in the powdered sugar, milk and vanilla while beating to spreading consistency. Add in more milk if needed.  

Also see: Amazing yummy recipe for 4th of July!!!

For Firework Cupcakes: 

Prepare Double Chocolate Cupcakes and cool them completely. 

Prepare the Vanilla Buttercream Frosting as per instructions 

Divide the frosting equally in three separate bowls. 

Give one bowl red and one blue color respectively. Leave the third for white cupcakes. 

Frost cupcakes just so you have four red and four blue cupcakes and four white cupcakes. 

Cut each one of the candy piece into three equal lengths.  

Unwrap one end into individual strands down to the center of the candy. 

Just before serving press unpeeled end of candy piece into the center of each cupcake.  

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