Halloween Sweets Cake

Light Vanilla Sponge, Chocolatey Chocolate Buttercream finished with lots of chocolate and sweet treats! Perfect for Halloween trick or treaters.

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Last year I only posted one Halloween recipe and it was a very simple Spooky Bark so I decided this year it was time to up my game.  The Spooky Bark recipe was one of my most popular last October and I can’t exactly remember my reason for not posting more, I was probably just really unorganised. So this year I have made sure I have been super organised and have so many more Halloween themed bakes to come. I decided to make this cake because there are sooooo many sweets in shops just now and of course if kids go out trick or treating then they get even more sweets so I thought this was a fun way to incorporate all of these sweets into a cake (of course just as healthy as sweets! annnnnd even more sugar.)

Anyway, the sponge in this cake is vanilla, I thought because there is a chocolate buttercream and a chocolate drip that a chocolate sponge would just be too much but if you would rather a chocolate sponge just reduce the amount of flour in the cake to 320 grams, add 30 grams of cocoa powder to the cake batter and don’t add the vanilla. I also had three sponges, in previous bakes some I have used three, some I use four, it really just depends on what mood I am in or how I want the cake to look. If you would rather a four sponge cake just up everything in the recipe from 350g to 400g and add 8 eggs.

The buttercream in this recipe looks like there is a lot, there is 700g of icing sugar and 350g of butter, but don’t worry because you spoon the mixture onto the top and edges of the cake and then scrape it off so although you are adding a lot of buttercream to the cake you are just scraping some of it off so its not as much. If you have any leftover you can put it in an airtight container and in the fridge and use it on another cake or on some cupcakes it should keep for up to a week. If you aren’t going to use it within a week you can freeze for several months. Just make sure you defrost it overnight before you use it.

This is the first covered cake I have on my blog. I was quite worried because I have NEVER covered a cake before, and I didn’t want it to look silly in pictures if there were loads of gaps in the icing or it wasn’t smooth enough. I cheated slightly with the smoothness as I used a grooved scraper so I didn’t need to worry about it not being completely smooth. If I EVER get it completely smooth I promise I will post a picture but I will need a lot of practice first.

I have a leftover easter cake recipe where I use a drip but it is a naked cake. I like the look of the drip on the cake but on a naked cake it sort of stops at the gaps where the buttercream is. You could use this method in this cake and just have buttercream as the filling in which case you will only need 375 grams of icing sugar, 25 grams of cocoa powder and 200g unsalted butter. I finished off the cake with Halloween themed sweets. I used Haribos, some jelly spiders and snakes and some chocolate eyeballs. I also had a cake topper which I bought from Iced Jems. I like the different highs between the topper and all the sweets as I thought just using Haribos would make it look a bit flat, but you can use any sweets you want they don’t even need to be Halloween themed.

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This cake serves 12-15.

Shopping List 

350g Unsalted Butter

350g Caster Sugar

350g Self-Raising Flour

6 Large Eggs

2 tsp Baking Powder

 2 tsp Vanilla Essense

For the Buttercream

700g Icing Sugar

50g Cocoa Powder

375g Unsalted Butter

For the Topping

200g Milk Chocolate

 1tsp Sunflower Oil

Lots of Sweets

Method

  1. Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line three 8″ cake tins with baking parchment and leave to the side.
  2. In a bowl mix together the caster sugar and butter until light and fluffy. Add in the self-raising flour, eggs and baking powder and vanilla and mix again until they are all combined.
  3. Spoon the mixture into your cake tins. There should be approximately 400-450g in each tin.
  4. Bake in the oven for 35-40 minutes. The cakes should spring back when touched or when a skewer is inserted into the middle comes out clean. Leave to cool.
  5. While your cakes are cooling make your buttercream. In a bowl mix together the icing sugar, cocoa powder and butter in a bowl until it is pale and smooth, there should be no lumps.
  6. Once your cakes have cooled, place a cake on a plate, spoon some of the buttercream onto the cake and smooth with a knife. Place the second cake on top and smooth the icing on top before placing the third cake on top.
  7. Spread a layer of the buttercream around the edges and on top of the cake to create a ‘crumb coat’ don’t worry if you can still see the cake through the buttercream the crumb coat shouldn’t be too thick. Put the cake in the fridge for 10-15 minutes for the buttercream to chill.
  8. Once the buttercream has chilled spread a thicker layer of the buttercream around the edges of the cake. Scrape it around until it is smooth. I use a large scraper to do this. Leave to chill for another 10-15 minutes.
  9. Melt the milk chocolate in the microwave in 10 seconds bursts until it is completely melted. Add in 1tsp of the oil and mix until it is all combined. This will make the chocolate runnier and shinier.
  10. Put the melted chocolate into a piping bag and pipe onto the edge of your cake, edging over to create the drip effect.
  11. Once you have dripped the melted chocolate around the edge pipe the rest of the chocolate on top of your cake and smooth, so the top of your cake is completely covered in melted chocolate.
  12. Leave the chocolate to set, you don’t want it to be completely set or your decorations won’t stick but you don’t want it to be runny or the sweets will run off the side.
  13. Finally, decorate with the sweets of your choice.

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Sarah x

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