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|
|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|
|For the decoration:|
|3 packages||Ciocko Sticks|
|1 package||Biscotti con Cioccolato|
|2 packages||Chocolate O's|
|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|
|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.
- 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.
- 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.