BOO! Happy Halloween! This Halloween I am making a Scaredy Cake complete with grainy black chocolate ganache, a marshmallow cobweb and chocolate spiders with red eyes. Scared yet?! Don’t worry, you'll feel better once you cut yourself a slice. I dyed my favourite chocolate cake layers black and my Italian Meringue Buttercream orange. Then I filled my Scaredy Cake with Halloween treats a plenty! Smarties, gummy worms, jelly beans, and candy corn, of course. It's a trick AND treat



I want this cake to look like something you would find in a How To Cake It (don't forget to subscribe!) haunted house. Even though you have no idea how long it's been sitting there - you still want to eat it!


Okay, so I'm guessing all of the ingredients and tools you need won't just be lying around a haunted house. That would be a little bit too spooky! If you're having trouble finding any of the tools or ingredients I use in my recipe, you can find them organized in a Parsel collection right here


Let's Make a Halloween Scaredy Cake! 

The Cake Layers

Ingredients & Tools You Will Need:


1 x 8lb recipe of Yo Yo’s Ultimate Chocolate Cake - find my recipe here

1 x Wilton Black Icing Colour

3 x 8” round cake pans lined with parchment paper


When your chocolate cake batter is complete, and still in your mixing bowl, add the entire container of Wilton Black Icing Colour. Blend on low speed and watch your batter turn black.



Divide your batter evenly into your three prepared 8” round pans. Use my handy baking chart for baking time, but always check with a toothpick in the centre. Let your cakes cool completely in their pans.


The Black Dark Chocolate Ganache

Ingredients & Tools You Will Need:


16 oz dark chocolate

8 oz whipping cream

1 x Wilton Colour Right Black

Wooden spoon


Follow the instructions here to make your ganache. Once your ganache has been stirred smooth, but is still hot, stir in an entire bottle of Wilton Colour Right Black food colouring. Let your ganache thicken until it is spreadable. I like to make mine the night before.




You will notice that this ganache does not have an equal ratio of chocolate to cream. That’s because we want it to be one the grainy side. I also used liquid food colouring as opposed to gel to achieve this look.


Assembling your Scaredy Cake – You Will Need:


1 x recipe Italian Meringue Buttercream - find my recipe here

ChefMaster Sunset Orange Gel Colour


Simple Syrup - find my recipe here


Candy Corn

Gummy Worms

Orange Smarties

Black Smarties

Halloween Jelly Beans


Serrated Knife


Rubber Spatula

Icing Spatula

Large Offset Spatula

Small Offset Spatula



Remove your cakes from their pans and level them. You can watch me do that here.



Take half of your buttercream, about 3 cups, and dye it a bright Halloween orange using ChefMaster Sunset Orange Gel colour. You can save the rest for another yummy creation. It freezes really well. 




Shower your first cake layer with simple syrup, and lay it onto your cake board. Spread a generous portion of orange buttercream evenly onto your cake layer. Pile on a variety of Halloween candy. I used candy corn, gummy worms, orange and black Smarties, and Halloween jelly beans! Yum.




Take about a ½ cup of your now set ganache and heat it slowly in the microwave. I suggest 10 seconds at a time. You want it to be runny but not too thin or too hot. Drizzle half of your melted black chocolate ganache over your candy

Remember to shower the remaining two cake layers in simple syrup! Lay your second cake layer on top of your ganache-drizzled candies. Repeat the buttercream, candy, ganache routine and then top your cake with the final black chocolate cake layer.



Use your small offset palette knife to spread the excess orange buttercream poking out of your layers around the sides of the cake. Now crumb coat the entire cake with your set chocolate ganache, and chill in the fridge for ½ hour.




Ice your entire cake with the rest of your set black chocolate ganache. You can see how I ice a cake here. Chill your cake once again for ½ hour.




Marshmallow Cobwebs and Chocolate Spiders!

Ingredients & Tools You Will Need:


1 package mini marshmallows

6 chocolate balls

Paring knife

¼ chocolate candy melts

Parchment paper cone

Baking tray

Silicone mat or parchment paper

Paint brush

Red sprinkles

Red luster dust



Melt your marshmallows, 1 cup at a time, in the microwave for about 20-30 seconds. Stir out lumps and make sure that your melted marshmallows are not piping hot. You don’t want to burn your hands or melt your ganache. The horror!

Use both hands to pull and stretch your melted marshmallow. Try not to over think it. You will need to work fairly quickly because the marshmallow seizes back up. Just reheat some more as you need them.

Wrap the pulled marshmallow around your cake in every direction. Up and down, around, diagonally. Add cobwebs until you like the look of your cake, but you can still see black chocolate ganache poking through.




Now we need to make the creatures who are responsible for these lovely cobwebs. The chocolate spiders!



Cut off a little bit of each chocolate ball so that they can sit flat on your silicone mat. Melt your candy melts and pour into a parchment paper cone. Pipe a little head onto each chocolate ball.

Pipe V shapes of chocolate onto your silicone mat. You will need 8 for each spider. Allow your chocolate legs to harden completely.

Add your chocolate balls to your cake using a little melted chocolate as glue. Add 4 chocolate legs to each side of each spider. 8 legs! No wonder they run so fast!




These spiders need eyes. Brush a little melted chocolate onto the head of your spiders with a paint brush and add two red sprinkles as eyes. Then finish them off with a little red luster dust on their backs. I just rubbed a little on with my finger tip.

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Now dig in! The insides of my Scaredy Cake kind of look like my gummy worms are wriggling out of deep black chocolate cake soil! I feel like this cake should be eaten with a mini shovel…