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    HOW TO CAKE IT
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    Home › Recipes › Graveyard Roulette

    Graveyard Roulette

    Trick or Treat Yo'self

    Spooky season is finally here! If you’re ready for a trick… or treat, this is the cake for you! Take a whirl at graveyard roulette with your best ghoulfriends and see what this cake has in store for you!

    This Graveyard Roulette Cake starts with 10lbs each of my Ultimate Chocolate and Vanilla cakes. Stacked with deliciously sweet Italian Meringue Buttercream, and coated in chocolate ganache things get spooky with 10 secret chambers filled with a nasty or sweet surprise inside. Topped off with oreo crumb soil, and chocolate graveyard fixin’s this cake is perfect for your next Halloween party.

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    • Ingredients
    • Tools
    • Instructions

    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 -
    Simple Syrup Bottle Add to Cart - $24.99
    Rectangle Cutter
    Bench Scraper Add to Cart - $64.99
    Small Straight & Offset Spatula Add to Cart - $14.99
    Ruler Add to Cart - $12.99
    Large Serrated Knife Add to Cart -
    Small Paring Knife Add to Cart -
    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.


    Congratulations!

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