Inspired by the super sleuth created by Scotland’s very own Sir Arthur Conan Doyle, the Dundas Street bakery and tea room has unveiled a range of ghoulish cupcakes, each of which has a secret tale of mystery, deception and murder behind them – helping create a bit of fun for cake lovers this Halloween.
Each cupcake is topped with its own spookily realistic looking crime scene, created by hand by the team of bakers at the award-winning cake emporium.
With six terrifyingly tasty flavours to choose from, the cupcakes will make the perfect addition to any Halloween party and can also be enjoyed as a sweet trick or treat for both adults and children alike.
Graham Savage (good name for Hallowe’en!), owner of Cuckoo’s Bakery, said:- “Halloween is one of our favourite times of the year, as it gives us a chance to have a bit of fun and get as creative as possible with our cake flavours and designs.
“This year we wanted to do something extra special and extra ghoulish, so came up with the idea of a murder mystery, with each of our cakes depicting a gruesome crime scene. Scotland is the home of the murder mystery, so it was only apt that our cupcakes followed this theme.
“We had a lot of fun coming up with the ideas for the cupcakes – although it took us a lot of time and many hours of practice to perfect the ghoulish looking body parts.
“Hopefully they are not too scary for our customers, but I’m sure after a bite or two they will forget how scary looking they are because they taste that good!”
Six ‘to die for’ cupcakes will be available in the Halloween range including; The Eye Witness, a strawberry and vanilla cupcake topped with a gruesome edible eyeball – are you brave enough to try this frightening delicacy?
The Butchered Baker – thankfully not one of Cuckoo’s own bakers – is a twist on the classic red velvet cupcake, flavoured with a hint of blood red raspberry and a sugary human digit that’s finger licking good!
For fans of Zombie movies, the Brain Dead cupcake, with a guts and gore cherry jam filled sponge as well as a bloody marvellous topping of fresh cherry brains, is the perfect Halloween treat.
Death by cupcake might come after eating this one – Crushed by Crumbs is a chocolate sponge with strawberry jam filling and a crumbly chocolate topping made all the more gruesome with the inclusion of a bloody arm appearing to come out from below the crumbs.
Those with a sweet tooth might think again about this Lemon Torte-rous cupcake and its pulled teeth topping that lives up to its Sweet Tooth Torture name.
And finally if that wasn’t enough gore there’s Murder at the Bakery – a bloody raspberry and coconut concoction with a shard of edible glass left as the murder weapon and the only clue in this tasty ‘who dunnit’ crime scene.
Cuckoo’s handcrafted Halloween cupcakes are priced at £2.95 each and are available from Friday 25th to Thursday 31st October from 150 Dundas Street. Orders can be placed online or over the phone on 0131 556 6224. Delivery is available for orders of a minimum of six cupcakes in the Edinburgh area.
But especially for Edinburgh Reporter readers…..To recognise the growing visitor numbers to The Edinburgh Reporter we asked some of our contacts to offer our readers a wee freebie as an Edinburgh Reporter Reward.
Our visitor numbers are now three times what they were in January…and growing!
Remember if you have a story for us you can submit it through our feature Submit your Story, or if you are a business you can advertise with us. We also now accept £1 donations to help us retain our position as Edinburgh’s hyperlocal news website – just look for the Donate button at the right hand side!
The Edinburgh Reporter Reward we have on offer today is a box of six Hallowe’en cupcakes from Cuckoo’s Bakery.
All that you have to do is send us an email to email@example.com answering this question…(which you might find by searching The Edinburgh Reporter website!)
On which romantic day did Cuckoo’s Bakery open its doors for the first time?
The winning entry will be selected from all winning entries received by 25 October 2013 at 5:00pm