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Blanca Román Pérez

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a recipe for a chocolate sponge cake: three eggs, 160 milligrams of sugar, 100 milliliters of oil, 100 ml of milk, 15 milligram yeast, 70 mg of chocolate powder, 250 g of flour, mix everything and then spread the mold with butter and sprinkle with flour and what we have mixed before we put it in the mold before putting it in the oven put scas raisins and put it in the oven at 160 degrees we put it for half an hour when the half hour is over and then with the white and black chocolate is melted take the dark chocolate and pour it on top of the cake and with the dark chocolate we put it on top and draw a spider web with the white chocolate.

Bilal and his mum. 6thB

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SPIDER CUPCAKES FOR HALLOWEEN

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SPIDER CUPCAKES FOR HALLOWEEN

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110 g plain flour
pinch of salt
2 eggs
275 ml milk
50 g butter
sift the flour and the salt into a large mixing bowl
break the eggs into the bowl
make a well in the centre of the flour
whisk the eggs with a whisk or a fork
add milk add keep whis king until smooth
divide the mass in to three parts
in one part put green coloring and in another part put orange coloring and in the last part of blachcoloring
name:luna class:6ºA

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Chocolate cookies of pumpkins
We cut the dough into several medium
pieces then we put you as a pumkin sape ,
we put it in the oven.
They are left in the oven for almost
an hour when you take theam out of the
oven eyebrows dry 10 to 15 minutes.
We add white chocolate orange
food colouring after melting it
and the last happened is make a mout to the pumpkin and also some eyes and fill theam
with dark chocolate.
And this is the recipe

Adam Antar :5B

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For 4 persons.
125g of floor - 2 eggs - 125ml of milk , 20g.Of butter + 1 teaspoon of sugar (it you want them  sweet ) - orange colorant.
Add the ingredients to the mixer and mix it all together for 2 minutes.
Warm up the pan and add a teaspoon butter to the pan.
Add a ladle of the dough into the pan and leave it bake for 1 to 2 minutes on each site.
take it off the pan and continue and do the some with. The rest of the dough.

NAME: VALLE CLASS 6ºB

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ingredients
150g sugar
250g flour
250g butter
0.30 ml of water.
Elaboration
Mix the sugar and butter in a bowl then add the water and then the arina mix to form a
Pasta and then we make some balls to give it
To the cookies we preheat the oven to 180 degrees and we put it to bake for 20 minutes and the cookies of fantama are already there
Name Antonio David 6°b

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Ingredients
Biscuits bingo bread condenset milk cocoa powder pistachos and sweets.

Elaboration
First de take the cookies and crush them then we take the bread and crush it and then de take the condensed milk and cocos powder and mix it on top of the bread then de roll it and put the pistachio on it, simulating the nail.

Plating.
De overturn the cookies on the plate and put our fingers on it and finish with candy on top.
Marta 6a

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By Paula 6B

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binbo bread.

I put mortadella and cheese on the binbo bread.

I make it the shape of a coffin.

I make a cross with licorice

from: jose course: 6 A

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300g of wheat flour
150gplain sugar
3medium eggs (2whole eggs and 1 yolk that we are going to use to paint the dought )
75g butter
a pinch of vanilla essence (one teaspoon)a pinch of salt
a few drops of milk to mix withthe egg yolk (to paint the cookies)
20whole almonds to decorate the nails
to garnish.strawberry or raspberry jam (to dip your fingers )and strawberry syrup or paste for that bloody touch (optional)
pablo herrero agudo 6A

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Ingredients
125g of burger
250g flour
A pincha of salt
10g sugar
1 egg
20 chocolates
40 sugar eyes
Elaboración
Embolize in plastic film
Leave 30 minutes un the fridge
Preheat the oven to 180°
Preheat thay with parahment paper
Yo hace large  apodera we  need portions of about 20g of dough
Pretty shapes and distri bite them on the tray
Baque 10minutes
Melgar a chocolates bar
Sherezade 5°A

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INGREDIENTS: you will need white chocolate, milk chocolate, butter, maltesers, biscuits, some decoretions, golden syrup.

METHORD:
1. start to melt the white chocolate in a sauce pan slowly.
2. mix the milk chocolate, golden syrup and butter together in a sauce pan and melt slowly.
3. break the biscuits in to small crumbs in a bag.
4. wen the chocolats are melted you will mix the number 2 with number 3.
5. put the white chocolate on top of the number 4 and smooth it out whith a hot knife.
6. when you are done whith that you can put 20 maltesers on the top.
7. put in frige for 4 hours and then enjoy.

DE HARRY MARTIN 5A

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Arachnid recipe. Ingredients:Black licorice oreoy cookies.ElaborationCut the black liquorice a little, open the oreo and put the pieces of oreo, and with the white thing from the oreo make the eyes and cut a point of black liquorice.

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Arachnid recipe. Ingredients:Black licorice oreoy cookies.ElaborationCut the black liquorice a little, open the oreo and put the pieces of oreo, and with the white thing from the oreo make the eyes and cut a point of black liquorice.

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By Roberto Martín Colón 6ºA

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We take an oreo cookie and open it in  half. We leave the cream in one part the other part is left alone and we repeat the same process with another.   Then, with the second open, the one that does not have cream, we cut it in half and place it on the top edges, later the one that is left over if cream is placed on top of the others. For the eyes a glob of white nocilla and on top a very small glob of normal nocilla.

YORK HAM  WITCHES BROOMS.
We take a slice of york ham and with a knife we cut a tittle almost to the top and then we put a mikado on one of the sides and we roll it up and put a small string to hold it.

TOMBS OF PAN BIMBO AND NOCILLA.
Let´s take two slices of bimbo bread and shape it into a grave. We fill it with a nocilla and in the upper part we put a cross with a nocilla.

By: Asier 6ºB

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CHOCOLATE CAKES.
The ingredients:
200 g of chocolate
100g butter
3 eggs
50 g flour
and 100 g of powdered sugar.

Preheat your oven to 180 ° C (thermostat 6).
In a saucepan, melt the chopped chocolate and butter over very low heat.
In a salad bowl, add the sugar, eggs, and flour. Mixture.
Add the chocolate / butter mixture. Mix well.
Butter and flour your pan and then pour in the cake batter.
Bake for about 20 minutes.
When it comes out of the oven, the cake doesn't seem cooked enough. This is normal, let it cool and then unmold.
Crush the cookies and sprinkle them on top of the cake.
Take a piece of chocolate and put it on top of the cake, hiding graves.

By:Marina,Apolline,Celia

6ºA y B

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Ingredients
1 strachatela yogurt.
4 eggs
3 glasses of pastry flour.
2 glasses of sugar
1 glass of oil.
1 sachet of yeast.
1 tablespoon of cocoa powder.
1 bar of chocolate.

Elaboration:
Separate the yolks from the whites.
Then beat the whites until they are firm and reserve them, put the yolks in a bowl, add the yogurt, sugar and oil and mix well. Sift the flour with the yeast and add to the previous mixture. Mix very well again. Add the egg whites little by little and stir slowly and with enveloping movements.
Grease your mold with oil or butter and pour the dough you have prepared. Put it in the oven previously heated to 180 degrees for 45 minutes.
Decor:
Draw the silhouette of 2 trees on baking paper.
Melt the chocolate in the microwave, next put it in a piping bag with half the chocolate, fill in the silhouettes and put it in the freezer for a few minutes, write R.I.P.
in all the cookies and take them to the fridge. With the rest of the chocolate cover the cake so that it looks like earth, sprinkle it with a little crushed biscuit.
Place your trees and graves and this is the result:
By Carolina Acosta Cerezo.
6A

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Ingredients:
50g butter
50g sugar
50g self-raising flower
1 egg
A few drops of vanilla extract
A few drops of purple food colouring
Ready made frosting
Skull sweets

1.  Put the butter, sugar and vanilla extract in a bowl and beat until light and creamy.

2.  Add egg and mix.

3.  Sift in the flour and mix.

4.  Divide the cake mixture into the muffin tin.

5.  Bake in the oven at 160 degrees for 20 minutes.

6.  Once the cakes are cool, put the frosting on top and decorate with the skull sweets.

Happy Halloween
Sofia David 6a

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We bought a package of oreo cookies filled with dark chocolate and white chocolate we are going to open it in half we will remove the white chocolate and save it to make the eyes the wins are going to be made by splitting one of the cookies in half and we already have the wings we put the wings on top of one of the cookies and put th other part we glue them and make the eyes with the white chocolate

By : Adrián 6 B

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Ingredients :
Olives
Tomatoes
Grated cheese
Fried tomato

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Ingredients:
50g butter
50g sugar
50g self-raising flour
1 egg
1 tablespoon cocoa powder
A few drops of vanilla extract
Vampire and skull sweets
Ready made frosting

1.  Put the sugar, butter and vanilla extract in a bowl and mix until light and creamy.

2.  Add egg and mix.

3.  Sift in the flour and cocoa powder and mix.

4.  Divide the cake mixture into the tin.

5.  Bake in the oven for about 20 minutes at 160 degrees.

6.  Once cool, put the frosting on top and decorate with the sweets.

Happy Halloween!!!!
Kylah David 5b

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Cementerio cake

Ingredientes:

Patry four 150,
Comstareh 50,
Cocos pcwereclin 10,
Salt 4 ,
Egg 2,
Oil 150,
Sugar 200,
Biscuits 10 ,
Stocks cocos

Introuciong:
Elaboración 45,
Tiempo 130,
Repoutiong 30.

Zahira Jaime Jaime

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Ingredients: Three eggs, a lemon yogurt, oil, sugar, pastry flour, yeast, cinnamon, bowl, fork, mixer, strawberry glaze muffin tin.

The three eggs are caught, they are thrown into the bowl, they are beaten. Then pour the yogurt into the container, add olive oil to the yogurt container, pour it into the same container, pour the sugar twice and empty it, pour the flour into the container three times, the flour is made in an envelope of yeast, stir until smooth. Then they are poured into the muffin molds, and kept in the previously preheated oven, at 190 gardos, 10 minutes. When the time has passed, remove them from the oven with the help of an adult. When they have cooled a bit, pour the frosting on top and voila, you have your bloodied muffins.

By: Paula 6B

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ingredients:
baby bell ( as many as  you want)
black olives  (half for each of them.
green olives  (quarter for each of them).

Method:
1: Open the baby bell
2: Put the black olives in the middle of each one .
3: next add the green olives middle into the middle of the black ones.
Enjoy😀😀😀😀
Molly Burgess 6a

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Rubén Agudo Cerezo 5ºB

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Sweet graveyard
Ingredients:
4 eggs.
175 g sugar.
200 ml liquid whipping cream(heavy of cream).
100 g of sunflower oil.
1 teaspoon vanilla essence.
50 g unsweetened cocoa powder.
200 g flour.
16 chemical  yeast or baking powder (royal type,1 sachet).

Elaboration:
1 mix all the ingredients.
2 put it in the mold and put it in the o en for 180 and 30 minutes,then remove it from the round mold and cut it in the center and in the shape of a square.
3 to the blue coffin square shape and with icing  sugar you give an x
4 az in a bone mold to put around the cementery
5 put in a bones and decorate it with chocolate chips

Name :
Desire platero López
Couse:
5'B

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Ingredients:
480 gr flur
250 gr unsalted butter
1 son of vanilla
1 large egg (we will only use the Yolk)
130 gr icign sugar

Elaboreition:
With a bowl we put the butter and the glass sugar we beat and then we put the egg yolk and the tablespoon of vanilla we beat then you take out your halloween figures and outline them un the dough and then you take chocolate melt it and put it on top you put eyes and i would be

Antonio bernabé turpin 5 B

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Ingrediens:
200gr White chocolate .
20 gr chocolate black.
Elaboración:
Cut the chocolates info pieces.
Put  the White chocolate one minute on the microwave.
Move  the chocolate  with one spoon.
Speed the chocolate on the tablet.
Let cool the chocolate.
With a knife make a Ghost figure.
Melt black chocolate end make the eyes.
Mireia Jiménez 5B

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INGREDIENTS:
Puff pastry.
Food cloring.
Chocolate.
1 egg.
Sugar glas.
MATERIALS:
Pumpking template.

ELABORATION:
1.Draw or print hallowen pumpking .Trim itto have a template.Mix puff pastry witch food coloring and stretches the puff pastry,angs on top of the template and trims only the contour.
2.Beat an egg and pinch the edge of the pumpking witch your fingers.
3.Made a tablespoon of the chocolate and spread over the center.
4.Cut another pumpking again,but this time you also cut  your eyes and mouth.Place the trimmed scuash over the chocolate and seal the edges by presing with your fingers.
5.Apply the beaten egg to the surface and finally sprinkle sugar glas.
6.Bake for 20 minutes at 180 degrees.
7.and hast'sit.

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Ý     Ingredients
280 g of flower
1/2 tsp baking powder
1/4 tsp of salt
170 g butter
150 g of sugar
1 egg
2 tsp of vanilla extract

Icing
180 g of icing sugar
1/2 tsp of vanilla extract
2 table spoons of water
2-3 orange(yellow+red) food coloring.

Process
Mix the flower, baking powder and the salt together.
In another bowl mix butter and sugar until creamy.
Add vanillila extract and mix again.
Add the dry ingredients and mix together.
Roll it out on a baking paper

Blend the butter and the sugar, add vanilla extract, mix together until creamy.
Roll out on a baking paper until 3 cm thick.
Wrap in clingfilm and place in the fridge for 1 hour.
Then cut in to shapes of pumpkin and bake 11-12 minutes at 180°.
Let it cool down before decorating.

Proces of the icing
Mix the icing ingredients together and spread it on the cookies.
Use chocolate chips for the eyes and the mouth.

And that's all! Thank you.

By:Aaron and Sofia.
Course:6th B

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Ingredients

Claus
Ketchup
Potato
Chocolate

Elaboration
Set claus a piece of potatiol in a ketsup for the blood chocolate by over

Yousef Raoui 5-A

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INGREDIENS:
* 250 gr butter
* 200 gr sugar
* 2 eggs
* 500 gr flour
* 1 cc vanilla´s essence
* geen fondant
* chocolate
PREPARATION:
1. We beat the butter with de sugar.
2. We add the eggs and continue beating.
3. We add the flour and vanilla essence until all the ingredients are mixed.
4. We take the dough, we extend it with a roller on baking paper and we let it in the fridge for 30 minutes.
5. We preheat the oven to 180 degrees.
6. With a mold, we cut the dough and leave the cookies on a tray.
7. We bake 15 minutes at 180 degrees.
8. Let it cold. With a roller we extend the green fondant, shape and we paste to de cookies.
AND READY TO EAT!!!!!

Marta López Castillo 5ºA

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Ingredients:
1 yougur
280 grams flour
350 grs sugar
120 grs olive oil
3 eggs
1 sachet of chemical
Yeast zest of 1 lemon
80 grams peeled walnuts a pinch of salt
200 grams of chocolate fondat
200 ml of wipping cream
30 grams of butter
80 g white chocolate

Elaboration :
First step we put the 3 eggs in the mold then you put arina, sugar, oil, yougurt, lemon peel beat it and in seprate holla we put the milk and chemical yeasr and chocolate and mix it and then we put it on top of the cake

Ayman zrioual  5 A

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Pizza mass:

ingredients:

-oil 30grams

-water 220 grams

-fresh yeast 20grams

-strength flour 400grams

-salt

Preparation:

1. we mix the water with the yeast

2. add flour,oil and salt and knead

3. we reserve the dough in a bowl one hour

4. and we make the pizza bases, decorating them to taste.

from: Lara 5ºb and lara'smother

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.ingredients:
1 small red onion
500 g of beef mince
1 egg
1 tbsp vegetable oil
4 burger buns
4 cheese slices
HOW TO MAKE:
mix the beef mince in a bowl with 1 small diced onion and 1 egg. (mix well)
pick up the mince beef with your hands, squeeze to flatten into patties about 3cm thick. making sure all burgers are the same thickness so they cook evenly.
put the patties on a plate covered in cling film and leave in the fridge for at least 30 minutes. brush each burger with oil and fry in the oven.
slice the burger buns and then cut the cheese into a pumpkin shape. place the patties on the burgers and the cheese on top

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ngredients
1 egg
1 glass milk
1 cup flour
chocolate
elaboration
we take the eggs and in a container we make it, we continue adding the milk and the flour and once it is beaten we prepare some molds in a pan over the fire (without burning the mold) and we add the mixtures and so on until the dough is used we heat the chocolate and finally decorate them with the chocolate.

Mari
6"a

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Ingredients
250g digestive biscuits
125g butter
135g packet of lime jelly
2 tablespoons of clear honey
300g of single cream
1 tub cream cheese
Paper ghost template
Chocolate powder.
Tools:
Rolling pin
Plastic food bag
Measuring jug
Cake tin with a false bottom and moveable sides
Saucepan
Greaseproof paper
Wooden spoon
Instructions:
Put biscuits into the food bag and hit with a rolling pin until crushed and crumbed.
Melt the butter into a saucepan and mix in the biscuit crumbs with the melted butter
Put a little bit of butter onto some greaseproof paper and rub around the inside of the cake tin
Put in the biscuit crumb mixture and press firm into the bottom of the tin with the back of a wooden spoon
Put the base into a fridge to cool and use some scissors to snip the jelly into cubes, put these cubes into a measuring jug
Add two tablespoons of clear honey and add to the jelly cubes
Pour 300ml of boiling water into the jug, stir the mixture well until the jelly dissolves
Put the cream into a large bowl, use a wooden spoon to beat in the cream cheese until it is smooth
When the jelly mixture is cool pour it into the bowl with the creamy mixture, beat it hard with a whisk to mix it well
Pour the creamy mixture into the cake tin, put in in the fridge and leave it for about four hours to set
Draw a ghostly shape onto a trimmed piece of paper and cut it out
Put this template on the cheesecake
Use the outline of the ghost on the paper and fill the inside of the cutout with chocolate powder
Leave this in the fridge for about an hour and now you should have a ghoulish cheese cake.

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Ingredients:
250g fluor
100g sugar
100g hunter
1 ego
1 tablespoon  banking Power
Elaboration:
Mix hunter,sugar android ego
Then add flour and baking powder
Mix  everything
Create form
Heat oven to 180°C
Put the paper on the badge
Put cookies on the paper
Bake 20 minutes
Wait for them to cool down and can eat

Maya Mackiewicz
5°A

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Ingredients:

Powdered sugar 2½ dl

Egg 2
Flour  1dl
3 Cocoa  tablespoons
Vanilla sugar 1 tsp

Butter 100 g

Glazed:
Ingredients:
3 white eggs
480 g caster sugar
1 teaspoon of lemon juice water
Food coloring

Preparation of glazed:
In a container we separate the whites from the yolks, or we use pasteurized whites. We start to beat gently so that the whites form a foam, when we see that they are whiter we add a tablespoon of sugar. Royal glaze We continue beating and add another tablespoon, continue beating and repeat this process until all the sugar is incorporated. Add the lemon juice or a little clear liquor for flavor. This process takes no more than 6 minutes Royal icing
The texture that we have to remain is creamy and slightly compact like a cream, add a few drops of coloring if you wish. If it were powder, half a teaspoon or a little more depending on the intensity of color you want. Cover with cling film and let the glaze rest for 30 minutes in the fridge.
After the rest time you can use it to decorate.

Preparation:

Set the oven to 175 °.
Melt the butter in a pot. Lift the saucepan off the plate.
Add sugar and eggs, mix well. Add the other ingredients so that everything is mixed well.
Pour the dough into a greased and breaded form with a removable edge, about 24 cm in diameter.
Bake in the middle of the oven for about 15 minutes. The cake will be low with a fairly hard surface and a bit sticky in the middle.
Let the cake cool.
Inez Silva Billbäck 5°A

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Terrifying coffins

Ingredients :
Slices of sliced ​​bread
Strawberry jam
Cheese spread
A pot of nocilla
Chocolate sticks
Oreo cookies
A knife

Recipe :
. We place one slice of bread on top of the other

. With a knife we ​​cut the slices in the shape of a coffin.
. Some coffins are stuffed with cheese and jam, thus giving a touch of bloody.
. On top we paint a red cross with the jam
. Other coffins we fill with nocilla and on top with the chocolate sticks we make a cross.
. We crush the oreo cookies imitating earth and place the coffins filled with nocilla on top.
. Now to enjoy these terrifying coffins.
Jose Antonio Platero García
5A

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CAPCEY OF TERROR INGREDIENTS TO MAKE HOMEMADE CUPCAKES
200 grams of eggs, about 4 eggs
200 grams of sugar
200 ml olive oil with a mild flavor of
220 grams of wheat flour. The flour has to be loose
An envelope of chemical yeast or baking powder, about 16 grams
Lemon zest
Paper molds
HOW TO MAKE HOMEMADE CUPCAKES
In a bowl we start beating the eggs with the sugar. Mix one 7- 8 minutes very well.
We continue adding the oil and mix for about 15 seconds with the rods and continue beating. Add the lemon zest and continue with the rest of the ingredients.
We add the flour, always sifted with a sieve, the yeast and a pinch of salt. Mix very well until the flour is fully integrated.
We place the molds and we pour the dough into the rigid molds that we have and into the paper cupcake capsules if we have.
We put in the fridge about 40 minutes until the dough cools.
Once the 40 minutes have passed, we take the muffins out of the fridge, sprinkle sugar on top and put them in the preheated oven at 220º for about 14 minutes with the heat up and down.

Ariana Martín Castillo Quinto A

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Ingredients:
280 grams of flour,
125 grams of sugar,
125 grams of butter,
1 egg,
Vanilla,
Fontad of colors.

Elaboration:
1. We mix the butter with the sugar,
2. We add the egg with the vanilla and mix it,
3. We start to put half of the flour and mix,
4. We continue with the other half,
5. We just mixed it and wrapped it with plastic wrap,
6. We put it in the refrigerator for 7 minutes,
7. Once we have removed it, we knead it with a mold and we shape the cookies,
8. We put them on a tray with baking paper,
9. We put them in the oven for 15 or 20 minutes at 180 degrees,
10. Once we remove the cookies and they have cooled, we decorate them with the fondant with Halloween faces.

Ana Lorena Torres Fernández
5ºB

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Ingredients:
Edible Clay. (black and white)
Strawberry syrup.
Oreo.
Melted white chocolate.
Piping bag.
Cup.
Elaboration.
1.Open the oreos.
2.Pour the melted white chocolate on the piping bag.
3.Do a small circle in the middle of the oreo with the melted white chocolate.
4.With the white edible clay, make a smaller than the one you made with the melted chocolate. Now make a black circle with the black edibla clay a little smaller than the white.
5.Put it one on top of the other in this case the white on top of the chocolate and the black on
top of the white and press.
6.With the strawberry syrup, make curved lines like veins.
7. ENJOY!
Noemí Bueno Fernández 6ºA.

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Ingredients:
-140 g of flour
-40 g cocoa
-2 teaspoons yeast
-a pinch of salt
-100g sugar
-2 envelopes of vanilla sugar
-175ml of water
-1 egg
-75ml of oil.

Elaboration
1-Preheat the oven to 165º
2-Mass
* Sift the flour, cocoa, yeast and salt, add the sugar and beat to mix well.
* In another container, beat the water, egg and oil and pour over the previous mixture and beat until a homogeneous mass is left.
3-Pour into a mold and bake for 20 minutes.
4- Remove from the oven and let cool.
Decorate:
Remove from the mold and with a knife and carefully, make the terrifying figure that you like the most in the center of the cake, fill with previously melted chocolate to taste.
Let cool in the fridge for 1 hour.

Aitor Gutiérrez Pérez-Padilla
Class: 6ºB.

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Ingredients:
- 4 Eggs
- 1 Yogurt of the flavor you prefer
- Sunflower oil
- Pastry flour
- 1 Bread envelope.

Preparation:
Put the 4 eggs in a bowl, add the yogurt, put oil in the same container with the yogurt and add it to the mixture, fill the container with flour yogurt 3 times and add it to the mixture together with the milk sachet.
Beat the mixture until smooth. Then pour the mixture into a container for the oven.
Preheat the oven for 15 minutes at 200 degrees up and down, we introduce everything and leave it in the oven for about 40 minutes without opening.
Check with a skewer stick if the cake is ready.
We take it out and put candy spiders on top.

Our spider cake will be ready.
Jacobo Iranzo Cobo 5ºA

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Ingredients:
70 grams of pastry flour
25 grams of cocoa powder
A pinch of salt
75 grams of butter
2ml of avainillide sugar
4 eggs
75 grams of sugar
200 g of cream cheese
50 grams of icing sugar
Black food coloring

Elaboration:
Sift the flour with the cocoa powder and salt, to avoid lumps.
Pour the eggs with the sugar into a bowl and beat with the whisk. Add the flour with the cocoa and mix as well. Add the butter and vanilla, and mix.
With the previously preheated oven, and the mold greased with butter, fill the mold with the mixture, and bake for 25 minutes, until done.
Unmold and place face down on a container, until it cools.
We decorate by smearing the cheese with a spatula and with the black coloring we draw the face of Jack Skellington with a pastry bag.

TO ENJOY THE DELICIOUS CAKE.

Blanca Román Pérez
5ºB

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Ingredients:

white chocolate
black chocolate
sticks

Elaboration:
We melt the white chocolate, on a tray we make ghost shapes with the white chocolate inside a pastry bag and put a stick.
We put in the fridge until it is hard and we take out again to make mouth and eyes on the ghost. They will be terrifying !!!!!!!!!!

German Sanchez Fernandez 5 A

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400 gr of wheat flour.
250 ml of milk.
Zest of the skin of 1/2 orange.
Zest of the skin of 1/2 lemon.
1/2 cinnamon stick.
1 pinch of salt.
12 gr of fresh yeast.
1 medium egg.
60 gr of icing sugar.
Abundant oil for frying.
For the frosting:
75 g of icing sugar.
2 tablespoons of milk.
Elaboration:
1 Take the butter out of the fridge so it is not cold.
2 Wash the orange and lemon well and grate half the skin of each with a good grater.
3 Put the milk in a saucepan together with the orange and lemon zest and the cinnamon stick. Turn it on to high temperature and as soon as the milk boils remove the saucepan from the heat and wait for it to warm.
4 the idea is to ensure that the milk is at a temperature between 25 ° C and 30 ° C so that when mixed with the yeast it does not lose effect.
5 Pass the milk through a strainer so that the cinnamon and grated are not left in.
6 crumble the yeast a little with your fingers, add it to the milk and stir with a spoon until it dissolves.
7 If the butter is cold or not, you have removed it well in advance, put it in a container and microwave for a few seconds.
8 in the bowl in which you are going to knead it, add the dry ingredients: flour, salt and icing sugar.
9 add the milk with the yeast, the egg and the butter to the bowl.
10 now it's time to anasar, for this you can choose an electric or hand mixer
11 Roll the dough into a ball and put it back in a bowl covered with plastic wrap or a damp cloth.
12leave it to ferment for about 1 hour and a half to 2 hours,
13 once the dough has risen, transfer it to the counter and knead it a little to let the air out.
14 roll it out little by little so it doesn't tear.
15 cut the dough into an irregular oval shape and inside the oval shape cut two small holes for the eyes and a larger one for the mouth.
16 when you can no longer cut donuts, collect the dough remnants from around and the leftovers from the holes, put them together, knead the short cuts again asin successively.
18 cover them with a cotton cloth and let them rest for between 1 hour and 1 hour and a half.
19 in a deep frying pan, add plenty of oil, put the fire on and when the oil is very hot you already have it to fry the donuts.
20 when you have the oil ready, add the Donuts.
21 go picking up some from time to time to check if they are golden.
22 As they are ready, remove them with a slotted spoon and leave them on a plate with paper.
23 Prepare the glaze by heating the milk in a bowl for a few seconds in the microwave. Add the icing sugar and mix with a spoon.
Erika Sánchez Mihoc 6°b

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Ingredients
1 of mascarpone, 2 tubes of Maria cookies, 1 glass of milk and 4 spoons of cocoa.

Titrate the cookies, take 3/4 of the cookies, mix the mascarpone, cocoa milk and gradually add the crushed cookies until they do not stick to your hands, make the balls round and then put them in the fridge for approximately  You take them out for 2 hours and put food coloring on it and put a stick on the bottom, they are ready to eat.
Gabriel Ninu Carotta 5°A

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INGREDIENTS:
- 150 g of dark chocolate desserts.
- 150 g for the topping
- 50 g for the decoration
- 185 g of flour
- 3 eggs
- 175 g of sugar
- 150 g of butter
- 2 teaspoon of  banking powder
- 1 teaspoon of vanilla extract
- 1 yogurt
- 150 ml whipping cream
- 4 biscuits
- 25 g  cereals

PREPARATION:
1. Beat the butter with the sugar. Add the vanilla.
2. Add the eggs one by one and beating.
3. Mix the flour with the yeast, add to the previous preparation:
4. Add the melted chocolate and yogurt.
5. Pour into a rectangular mold and bake for 25 minutes
6. Prepare the topping by heating the cream, add the chocolate and remains well mixed. Cover the cake.
7. Decorate the cake with cereals and cookies as if they were graves

Arancha Platero Cerezo.
5ºA

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Ingredients
Frankfurt sausages
1 sheet of chilled puff pastry
Slices of cheese
1 egg
Preparation
1.Cut the puff pastry into strips. Roll a slice of cheese around each sausage, then wrap each one in a puff pastry strip, spiraling it into place. Leave a small space for the face and put a puff pastry strip to cover the head.
2.Brush the puff pastry with the beaten egg and cook them in a preheated oven at 200 ° C for fifteen or twenty minutes, until the dough is crisp.
3.To make the eyes, mark two holes in the sausages with a skewer and embed two circles of cheese. Serve hot.

Darío Villena Fernández 5B

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Ingrendients:
-1 cup white chocolate
-500g flour
-100g butter
-200g sugar
-2 eggs
-1 or 2 salted tablepoons
-1 cup one milk
-1 teaspoon vanilla essence
-1 pack of cream cheese

preparation:
1 Sift the flour with the salt
2 Melt the chocolate in the microwawe for 10s
3 In a bowl to beat,place the butter and sugar,perfectly,then incorporate the eggs while still mixing
4 Add the flour alternating with the milk and vainilla until you get a mixture
5 Pour the melted chocolate into the previous  mixture while still beating until all the ingredients have been integrated
6 Place the mixture in the cupcake pan and fill with the mixture halfway
7 Take the preheated oven to 170*C for approximately 20 minutes
8 To make the bitumen: Place the cream cheese,butter and vainilla in the blender.Process until you get a homogeneous preparation,we take a red caramel and make horn and tail shape

Michelle Rodriguez and Gema Medina -6B-
by video call from home.

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INGREDIENTS
four eggs a banana yogurt a glass oil a glass of sugar an envelope of yeast an enbelope of vanilla a glass of orange juice gradet orange peel melted chocolate four glasses of flour make small holes in the cake when it is ready and put blood by the abused and we cover the abused with decoration

PREPARATION:

We beat all the ingredients we put it in a mold we put it in the oven hundread and eighty degrees of heat for forty minutes.

HIBA 5°A

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INGREDIENTS:
125 g butter
125g of sugar
1 envelope of vainilla sugar
2 eggs
200 g of flour
50 g of peeled grounde almonds
1 pinch of salt
2 teaspoons of baking powder
4 teaspoons of milk

PREPARATION
First sift the flour into a bowl, second pour all the remaining ingrediends to the flour.
Mix all until the texture is smooth and uniform.
Put in cupcake container and bake in the oven for 15 minutes at 180 degrees.

INGREDIENTS FOR THE CREAM:
100g tempered butter
100g icing sugar
110g fresh cheese
a little grated lemon peel
blue and green food dye

Preparation fo the decoration:
First mix the soft butter with the icing sugar. Add the fresh cheese and the lemon peel. Add the food dye , mix the cream and decorate the Zombie cupcakes.

Lucia Kinzel López 5ºA

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Ingredients:
- Oreo cookies
- White chocolate
- Lollipop sticks
- Dark chocolate
- Small piping bag

Cooking Method:
Melt some white chocolate in a pan.
Put one lollipop stick in each Oreo cookie and dip the cookie  in the white chocolate.
When the white chocolate coating is hard put the cookies on a flat surface.
Melt some dark chocolate and put it in the piping bag, squeeze the bag and make scary faces on the cookies with the soft dark chocolate,
leave them to harden before eating.

Teo Russell Montiel 5ºB

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Ingredients.

-200g unsalted butter, unsoftened

-200g white caster sugar

-1 medium egg, lightly beaten

-400g plain flour, plus extra for dusting

-Red, grey, white and black icing

Ellaboration

1-In a large mixing bowl, use an electric whisk to make butter creamy with the sugar until it’s well mixed. Don’t overwork them or the biscuits will spread whilst you bake.

2-Beat the egg until it’s properly mixed. Add the flour and mix on a low speed until the dough forms. Make the dough a ball, wrap it in cling film and let it sit for at least 1 hour.

3- Preheat the oven to 190°C. Put the dough on a surface with some flour and knead it for a short time, then roll out. Cut, by hand or with cookie cutters, whichever shape you like and put the biscuits onto a tray lined with baking non-stick paper.

4-Bake for 12-14 mins, depending on the size of your biscuits, until golden. Remove from the oven and let it cool.

5-Example: for a vampire cookie, use black icing to make the hair, shoes and bow tie, use the white to make the jaw line and fill in. With the grey, make the suit. Finally, use the red to make the big collar, and drops of blood.
LEO ÁLVAREZ MAUDSLEY 5ºA

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Ingredients:
Chocolate cupcake
Pretzels
White sugar clouds
White chocolate
Skewer sticks
Dark chocolate balls
Elaboration:
We melt the white chocolate and dip it on a skewer stick.
We dip the pretzels and pass them through the toothpick.
We let dry lying down.
When the chocolate is hard we prick a cloud as a head.
We put two chocolate chips as eyes and mouth.
ROMÁN RODRIGUEZ ORTIZ 5ºA

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Ingredients:
4 eggs
1 yogurt
1 glass of oil
2 glasses of sugar
3 glasses of flour
A little yeast
Elaboration:
We mix all the ingredients until it is a homogeneous mass, then we are pouring it into the mold and bake for a few minutes. And they well be ready  🍪

Israel Castillo Cerezo 5ºA

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-  eggs
- butter
- flour
- almonds
- chocalate
- red colorant
- powdered sugar
-sugar
elaboration:
we take the  butter  and the  chocoalte
melts in  a water  bath
let it  cold  down
in  a container ,put  the   sugar  flour  and  almonds
add the butter with  the  melted  chocolate the eggs are   beaten  put  in a  container  and  put in the oven  for 40 minutes at 150 degrees

javi cortes 5 b

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Ingredients:
-Oreo cookies
-String licorice
-M & m's chocolate candies
-Food coloring
-Chocolate

Elaboration:
Open the Oreo cookies and mix the cream
with the food coloring. Cut the string licorice
to make the legs and then put the cream and
the legs in the Oreos and close them.
Use the chocolate to decorate the spiders
and put the M & m's candies as eyes.
And now.....  SPIDERS ARE READY!!
EAT THE SPIDER COOKIES!!🍪🕷️

NINA VICENTE 5 B

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Ingredients:
chocolate muffins
chocolate sticks
raspberries
white chocolate pearls
Custard
chocolate syrup

Ellaboration:
we break 8 chocolate sticks in half and stick 4 on each side of Magdalena as if they were the tarantula legs.
We two make two small holes in the cake, put a little chocolate syrup and place two raspberries, they will be the eyes of our tarantula.
Three of us put a white chocolate pearl on each raspberry to complete the eyes.
Four of us pour a little custard on the plate in which we are going to present the tarantula and spread it.
Five with the help of a bottle with chocolate syrup we make several concentric circles on the custard.
six with the help of fashion teeth we give the syrup the shape of a spider web.
Seven of us place the tarantula on its web and we have our recipe finished
MARIO 5B

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Ingredients:
Oil
Eggs
Sugar
Flour
Lemon yogurt
Yeast
Decoration :
Chocolate chips
Colored chips
White chocolate
Milk chocolate

Ellaboration :
mix all ingredients,
put the chocolates on top,
sprinkle the chips and
put in the oven during 40 minutes.

Triana Martín Nogales
5º A

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Ingredients:
1-1/2 cups vibrant green candy coating disks
6 pretzel rods, broken in half
6 jelly beans, cut in half lengthwise

Elaboration:
In a microwave, melt candy coating; stir until smooth. Dip broken end of pretzel rods in coating; allow excess to drip off. Place on waxed paper; press a jelly bean half onto dipped end of each pretzel to resemble a fingernail. Let stand until almost set. Using a toothpick, make lines on each pretzel to resemble knuckles.

Teacher Javier Pegalajar.
3rd cycle English teacher.