Halloween Cake


A spooky centerpiece sure to wow party guests!


For the sponge cake:
1300 g Mix it! Universal
16 tsp baking powder
880 g butter at room temperature
880 g caster sugar
16 large eggs, beaten
12 tbsp milk
6 tsp vanilla extract
For the filling and crumb coating:
5 tbsp strawberry jam
800 g icing sugar
1 1/2 tsp vanilla extract
500 g butter at room temperature
2 tsp milk
For the decoration:
3 packages Ciocko Sticks
1 package Maria
1 package Biscotti con Cioccolato
2 packages Chocolate O's
1 package Bulé
50 g white chocolate
Rainbow Dust gf Edible Glitter black
300 g (for the grass) green fondant icing
250 g (for the coffin, stars, moon & bat) black fondant icing
100 g (for the pumpkins) orange fondant icing
For sticking:
a little bit of icing sugar
a little bit of water
For the dark chocolate ganache:
225 g dark chocolate
1 cup whipping cream
1/4 tsp red food colouring



  • 2 baking tins 5 x 28cm greased and lined
  • 1 baking tin 5 x 20cm greased and lined

For the sponge:

  • Place the butter and caster sugar into a large mixing bowl and beat well for 1-2 minutes using an electric mixer until it becomes light and pale.
  • Add the remaining ingredients and whisk for a further 2 minutes.
  • Divide the mixture between the greased and lined baking tins.
  • Bake in a pre-heated oven at 170°C for 30 minutes, or until the cakes spring back when lightly touched.
  • Leave the sponge in the tins for 10 minutes before turning out onto cooling racks to be left to cool completely.

For the filling and crumb coating:

  • Place the butter and half of the icing sugar into a mixing bowl and beat with an electric mixer until smooth.
  • Add the remaining icing sugar, milk and vanilla extract and whisk for a further 2 minutes until smooth.
  • When cakes have cooled, sandwich together the 5 x 28cm cakes with the butter cream and strawberry jam.
  • From the 20cm cake, carve out a coffin shape to roughly a 10 x 4cm and place next to the hole you have just made.
  • Place the 20cm cake on top of the larger cake. Crumb coat all of the cakes using a palette knife.

To decorate:

  • Maria chocolate stars and moon.
  • Melt the 50g white chocolate and spoon into circles onto 6 rich tea biscuits, once finished, put in the fridge to set.
  • Cut out 12 small stars from the black icing and decorate on 4 of the biscuits, use a little icing sugar mixed with water to make them stick. Sprinkle with back glitter.
  • Decorate the remaining 2 biscuits with a cut out moon shape and sprinkle with glitter.

For the chocolate ganache glaze:

  • Chop the chocolate, add it to a heat proof bowl, set aside.
  • Pour the cream into a microwavable bowl and heat for 45 seconds – 1 minute depending on your microwave.
  • Keep a close eye on it so it doesn’t bubble over. Pour the warm cream over the chocolate and let it sit for 2-3 minutes.
  • Add the red food colouring and start whisking slowly in the middle of the bowl, continue whisking in one direction until the mixture is smooth and well combined.
  • Allow to cool for 10-15 minutes then fill a plastic squeezy bottle with the glaze and drizzle the chocolate onto the top edge and down the sides.
  • Before the glaze dries completely, arrange the Ciocko Sticks around the sides of the larger 28cm cake.
  • Once arranged, add more glaze so that the chocolate floods onto the base.

Remaining decoration:

  • Separate the Chocolate O's into two and scrape out the cream filling, apply a dusting of the edible black glitter and decorate the sides of the 20cm cake.
  • Decorate the top of the cake with the ready to roll green icing. Top Tip! To achieve the ‘grass’ look and feel, use a garlic crusher.
  • Roll out the orange icing and cut into segment shapes for the pumpkins. Carefully fold over the Bulé adding green icing for the ‘leaves’.
  • Using the Biscotti con Cioccolato and white icing pens, create ‘gravestones’.
  • For the coffin, roll out black icing and carefully fold over the piece of sponge you saved earlier.
  • Decorate the cake with the remaining biscuits and icing.
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