If you're stuck for ideas for a costume this Halloween, don't resort to shaking talcum powder through your hair, before drastically hacking at your white bed linen.
Gothic accessories are gorgeous, cute and definitely as good as a 'proper costume'. So dig out that little black dress and go shopping for some seriously vampish wardrobe additions.
Here are HuffPost UK Lifestyle's top 39 ghoulish hits...
Last-Minute Halloween Costume Aids
Nail Wraps(04 of39)
Halloween Collection nail wraps are priced at £7.99 per set and available from rebelnails.co.uk
Geometric Nail Wrap(09 of39)
Frontcover sell nail wraps for £5 each (available exclusively from the Frontcover website).
Spiderman Shatter Nail Polish(12 of39)
OPI Two-Piece Spiderman Shatter Set from QVC, priced £22.50
Multi Chain Crystal Skull Necklace (14 of39)
£48 By Butler & Wilson
Skulls & Orchids Skull ring(24 of39)
'Best of British' Bobby White ring, £330 from Goldsmiths
Blue Crystal Bangle(27 of39)
'Best of British' Bobby White bracelet from Goldsmiths, £895
Witch Hat Fascinator(29 of39)
£14.50 from Etsy.com
Gold Plated Skull Stud Earrings(32 of39)
'Best of British' Daisy Knights skull earrings from Goldsmiths, £123
Skull Cord Pendant (37 of39)
'Best of British' Skulls & Orchids from Goldsmiths, £290
Mohawk Bracelet (38 of39)
'Best of British' Skulls & Orchids bracelet from Goldsmiths, £45
Gold Plated And Ruby Crystal Pendant(39 of39)
'Best of British' Bobby White pendant from Goldsmiths, £695
We've also pulled together some top tips to creating a pumpkin-free Halloween party, for grown-ups
Gothic-Themed Halloween Party
Setting The Scene(01 of13)
"Pewter goblets, old silver and cut crystal would all make Count Dracula feel right at home and dust sheets draped over furniture add a haunted house look."Anything from ghostly Victorian photos to stuffed birds make a lovely finishing touch!"Julia Dowling, MD and Founder of Snapdragon Parties (credit:Alamy)
Setting The Scene(02 of13)
Using candles instead of normal lighting really adds to that eerie feel, but make sure you don't leave them unattended!Props such as bones and skulls and old gothic books are also spooky. You can purchase them by following the links. (credit:Alamy)
Setting The Scene(03 of13)
Cobwebs are a simple touch that will make any room look creepy. (credit:Alamy)
Setting The Scene(04 of13)
Replace everyday items with black alternatives to spook your guests. Replace flowers with this black rose, a light fitting with this black paper lantern or with candles as seen with the candelabra or candle holder (both John Lewis) (credit:John Lewis/Party Delights)
Inviting Guests(05 of13)
"Your invitations should be as sinister as you can make them: black bordered cards in true Victorian funeral style, cards shaped and designed like gravestones. "Small rolled maps with a date and time delivered in an apothecary bottle marked ‘Poison’ or even a small black box containing a cast of your (apparently) severed finger tied with a delicate black bow."Julia Dowling, MD and Founder of Snapdragon Parties (credit:Alamy)
Drinks: Treacle Treat(06 of13)
Recipe:Ingredients50mls BACARDI OakHeartDash of angostura bitters2 t/s treacle sugar15mls Apple JuiceMethodStir all ingredients in a rocks glass - gradually add ice to dilute Details: BACARDI turns 150 this year and has launched a smooth, spiced rum called BACARDI OakHeart as part of the celebrations, great over ice or in cocktails. For more cocktail recipes visit www.bacardi.com RRP £18 for 70cl. (credit:Bacardi)
Drinks: The Black Russian Cat(07 of13)
Soft, dark blackberries are the perfect addition to this tasty treat on Halloween.Recipe:50ml Russian Standard vodka3-4 BlackberriesJuice of half a lime3 tsp. SugarCrushed IceIn a tumbler, mix the lime juice, sugar, and blackberries to create a paste. Top the glass with crushed ice, add the vodka, and stir well. Top with extra crushed ice and garnish with a few blackberries. (credit:Russian Standard vodka)
Drinks: Punch(08 of13)
Whatever your tipple how about leaving something sinister at the bottom of the punch bowl to surprise your guests.Julia Dowling, MD and Founder of Snapdragon Parties (credit:Alamy)
Drinks: Radish Bloody Mary(09 of13)
A delicious Bloody Mary recipe complete with retro celery sticks and the requisite balance of fresh and bold flavours. This can be made to taste depending on your guest. The addition of the radish rubbing shoulders with the lime presents a really effective new twist to a classic drink.Recipe:Serves: 4Preparation time: 5 minutes100ml vodka50ml sherry½ tbsp freshly grated horseradish25ml Worcestershire sauceTabasco to taste½ tsp celery saltCracked black pepper to taste750ml tomato juice500g ice cubes100g sliced radishes1 lime cut into wedges4 celery sticks to garnishMethod:Mix together the vodka, sherry, horseradish, Worcestershire sauce, Tabasco, celery salt,black pepper and tomato juice in a large jug.Fill another large jug with the ice, sliced radishes and lime wedges.Pour the liquid over the ice, and serve straight away in chilled glasses with celery sticks inthem.Alternatively you can let your friends mix their own, depending on how spicy they like them! (credit:LoveRadish.co.uk)
Food: Bloody Brie(10 of13)
Make your brie look gorey by adding extras such as seeds and raisins, or peppers and olives. (credit:Alamy)
Food: Mouldy Cheese(11 of13)
Rolling soft cheeses in dry herbs instantly gives them a mould-like appearance. (credit:Alamy)
Food: Witches' Ribs(12 of13)
Sticky, glossy and very tender, these witches’ ribs make a perfect Halloween treat to nibble on.Recipe:Serves: 4Prep time: 20 minutes Cooking time: 1 hour55ml soy sauce1 tbsp hoisin sauce1 tbsp sweet chilli sauce1⁄2 tbsp sesame oil50g (2oz) Lyle’s Trick Or Treacle11⁄2 rounded tbsp Tate & Lyle’s golden caster sugar 2 cloves garlic, peeled & crushed2 x 500g pork loin rack of ribsMethodCombine the soy, hoisin and chilli sauces with the oil, treacle, sugar and garlic in a shallow non-metallic tray. Add the pork ribs and turn them in the marinade to coat. Set aside for at least 1 hour, or overnight, covered in the fridge. Turn occasionally.Preheat the oven to 170°C/150°C Fan, 300°F, Gas Mark 3.Half-‐fill the roasting tin with cold water and place it on the boPom of the oven. Arrange the ribs directly on the middle shelf of the oven, sitting above the pan of water. Transfer the remainder of the marinade into a small bowl. Roast the ribs for 1 hour, generously brushing the ribs every 15 minutes with the marinade. After 30 minutes turn the ribs over and continue bas#ting as before. Watch carefully during the last 10 minutes to make sure they don’t caramelise too much. (credit:Alamy)
Food: Ghost Meringues(13 of13)
Recipe: 5 large egg whites, at room temperature115g caster sugar115g icing sugardark chocolate chips, to decorate Preheat the oven to 110°C/gas mark ¼. Line two baking trays with non-stick liner or baking parchment (meringue can stick on greaseproof paper and kitchen foil). Tip the egg whites into a large, clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted. Increase the speed of the whisk and start to add the caster sugar, a dessertspoon at a time. Continue beating for 3–4 seconds between each addition. It’s important to add the sugar slowly to prevent the meringue from oozing later, but don’t over-beat. When it is ready the mixture should be thick and glossy. Sift one-third of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the icing sugar, a third at a time. Don’t overmix. The mixture should now look smooth and billowy, almost like a snow drift. Scoop the mixture into a piping bag with a 1.5–2cm nozzle. Squeeze into ghost-like shapes about 3cm apart. Carefully add the chocolate chip ‘eyes’. Bake in the oven for 1½ hours so that the meringues are still white but can be lifted from the parchment without sticking. Turn off the oven, leave the door ajar and leave the meringues until cold. The meringues will now keep in an airtight tin for up to 2 weeks or frozen for a month. Via Clodagh's Kitchen Diaries: Delicious Recipes Throughout the Year (credit:Kyle Books)