Trick Or Treat Cakes

For the cupcakes: heat the oven to 180°C (160°fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until soft and creamy. Gradually beat in the eggs. Stir in the golden syrup.

Sift in the flour and ground ginger and gently stir until combined.

Stir in the ground almonds and milk until smooth.

Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Place on a wire rack to cool completely.

For the chocolate buttercream: beat the butter in a large bowl until soft. Sift in the icing sugar and beat until smooth.

Sift in the cocoa and beat well. Stir in enough cream until creamy. Add more cream if necessary to loosen the mixture.

Spoon into a piping bag and pipe swirls on the cakes.

To decorate: roll out the lilac sugarpaste on a surface dusted with icing sugar. Cut out small discs. Place on top of the cakes.

Mould cat shapes from white sugarpaste and use the trimmings from the lilac sugarpaste to make the spots, attaching with a little water.

Shape the orange sugarpaste into balls for the pumpkins, marking grooves with a cocktail stick. Shape small pieces of green sugarpaste into stems and attach to the pumpkins with a dab of water. Place on the cakes.