Recipes
Haunted Cake
05
Oct
Oct
From the article “Halloween Buffet How-To”
Haunted Cake
Ingredients
- 1 piece egg
- 1/2 cup water
- 3 tablespoons oil
- 1 package MAYA Oven Toaster Chocolate Cake Mix 200g
Butter Cream Frosting:
- 2/3 cup egg whites
- 1 cup sugar
- 1 cup butter
- 1 cup shortening
- 1 teaspoon vanilla extract
- black food color
- 1 dozen prepared ghost cut-out cookies
Poured Fondant:
- 9 cups confectioners’ sugar
- 1/2 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
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Preheat oven to 375°F/ 190°C. Grease and line 8 inch round pan. Set aside.
Prepare Cake:
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Combine egg, water, oil and chocolate mix until well blended. Pour into prepared pan and bake until done. Cool and set aside.
Prepare Frosting:
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In a bowl, mix egg whites and sugar together over simmering water. Whisk gently until egg whites are hot.
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Transfer mixture into a mixer bowl and beat on high speed until thick and glossy.
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Then at low speed add butter and shortening one at a time. Add in vanilla extract and beat until well incorporated. Tint frosting with black food color. Set aside.
Prepare Poured Fondant:
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In a bowl, over simmering water. Mix all ingredients until well combined, smooth and warm.
To Assemble:
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Cover cake with butter cream frosting. Set aside a little of cream frosting.
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Get your cut-out cookies and fully cover with poured fondant. Cool and set aside.
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Decorate cut-out with ghost face design using reserved butter cream frosting.
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Use cookies as decors around the cake.