Graveyard Roulette

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Use code SUMMER20 for 20% off our Tools and Bundles - Sale ends July 5

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Baking The Cake:

10lbs Yo’s Ultimate Vanilla Cake

10lbs Yo’s Ultimate Chocolate Cake

Icing The Cake:

1 batch of Simple Syrup

1 batch of Yo’s Italian Meringue Buttercream

1 batch Chocolate Ganache

1 batch Black Chocolate Ganache

Decorating The Cake:

3lbs grey fondant

White food colouring

4 cups Oreo crumbs

¼ cup butter

White candy melts

Black candy melts

5 nasty ingredients (of your choice)

5 yummy ingredients (of your choice)

Item Name:	Availability:
2 x 12x18" Rectangular Cake Pans
Parchment Paper	Add to Cart - $22.64
Simple Syrup Bottle	Add to Cart - $24.99
Rectangle Cutter
Bench Scraper	Add to Cart - $54.99
Small Straight & Offset Spatula	Add to Cart - $14.99
Ruler	Add to Cart - $12.99
Large Serrated Knife	Add to Cart - $19.99
Small Paring Knife	Add to Cart - $25.83
Fondant Rolling Pin	Add to Cart - $9.99
Woodgrain Embosser
Skull and Tombstone Chocolate Molds

Chocolate Molds

Melt your candy melts in the microwave until they are a pourable consistency. Mix some of your white with black to create grey, and place the colors into plastic piping bags, filling your molds as follows:

Skull - white

Hands - white

Bones - white

Tombstones - grey

Let your molds sit until they are completely hardened.

Note: Melt your candy melts in 20 second increments and stir in between to prevent burning.

Bake Your Cakes

Pour your vanilla and chocolate batters into parchment lined 12 x 18” cake pans and bake at 350 degrees for 1 hour and 30 minutes. Let your cakes cool completely in their pans.

Level and Decaramelize

Remove your cakes from their pans and level each using a ruler and serrated knife. Trim away the caramelization from your vanilla cake, removing the same amount from your chocolate cake so they are the same size.

Layer Up!

Using a large serrated knife, layer both of your cakes into 2.

Keep It Simple!

Using Sir Squeeze-A-Lot, soak all 4 of your layers with simple syrup then let them sit for a couple of minutes until completely absorbed.

Fill and Stack

Fill and stack your cakes with IMBC alternating the layers starting with vanilla. Place your cake in the fridge to chill until firm.

Secret Chambers

Use a template and a small paring knife to cut out 10 secret chambers from the top three layers of your cake. An offset spatula can help you get your cutouts out!

Crumb Coat and Chill --> Ice Ice Cakey

Crumb coat your entire cake with chocolate ganache including inside the chambers then let it chill in the fridge until firm. Remove your cake from the fridge and ice it with some black chocolate ganache.

Oreo Crumbs

Sprinkle on Oreo crumbs to the top surface of the cake.

Fondant

Thinly roll out your grey fondant into sheets, and use your woodgrain embosser along with your fondant rolling pin to add texture. Place these textured sheets in the fridge until firm.

Fence Slats pt. 1

Once your fondant sheets have chilled, cut them into ¾” width strips to make the fence slats. Cut each to the same height then cut some of the tops in alternating diagonal edges (leaving a set with no diagonal edge). Roughly paint the fence slats with white paint so that they aren’t fully coated giving it a rough worn-out look. Let the slats dry.

Fence Slats pt. 2

Flip your fence slats over and pipe on a bit of ganache then glue them to the sides of your cake ensuring to alternate the angles. To give this a more worn out look, don’t lay the slats perfectly straight up - they can be angled. Trim your straight edged slats to give them a more broken look then glue them horizontally over the rest of the slats.

Trick or Treat Secret Chambers

Fill each of your secret chambers randomly with one of your gross or yummy treats. If you need inspiration, these were my ingredients:

Nasty: anchovies, squid, pickles, liver pate, brussel sprouts.

Yummy: pumpkin gummies, gummy worms, halloween gummies, chocolate covered pretzels, chocolate covered peanuts.

Chocolate Molds

Pop your chocolate pieces out of the molds then use a sharp paring knife to carefully cut away and clean up the rough edges.

Skulls

Use more white chocolate to glue the skulls together creating 3D skulls.

Bury the Treats

Mix together 2 cups of Oreo crumbs with ¼ cup of melted butter. Lay a rectangle cutter over each “grave” and scoop in the moist Oreo crumbs to fill in the chambers and cover the treats. Use a small spatula to arrange the crumbs and create a sort of heap over each chamber.

Tombstones

Use a ruler to indent the cake at the top of each chamber then insert the tombstones into the indents. Break a couple of tombstones prior to inserting them to give a worn out effect.

Decorate

Scatter your chocolate skulls and bones all over the cake then add on some bone sprinkles.

Chocolate Molds

Bake Your Cakes

Level and Decaramelize

Layer Up!

Keep It Simple!

Fill and Stack

Secret Chambers

Crumb Coat and Chill --> Ice Ice Cakey

Oreo Crumbs

Fondant

Fence Slats pt. 1

Fence Slats pt. 2

Trick or Treat Secret Chambers

Chocolate Molds

Skulls

Bury the Treats

Tombstones

Decorate

Congratulations!