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Halloween Roulette Cake

October 16, 2017

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This Cake Is Filled With Tricks AND Treats!

Halloween Roulette Cake

This Cake Is Filled With Tricks AND Treats!

Are you ready to get your Halloween on? This Halloween Roulette Cake is sure to be the spooky treat for you! Since our April Fool’s Roulette Cake was SO hilariously successful the first time, we thought it would be perfect to bring this fun, Surprise-Inside cake game back for Halloween!

But this time, we’re CAKING it to the next level - it’s spookier, and even more revolting & repulsive than the last one! Made with BOTH my Ultimate Chocolate & Vanilla cake recipes, this cake is decked out in spine-chilling fondant, filled with the most DISGUSTING treats, and decorated with bloody gummy eyes that have their gaze locked on you! Sardines, anyone??

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Baking the Cake:

4 lbs Yo’s Ultimate Chocolate Cake
8 lbs Yo’s Ultimate Vanilla Cake
Purple Food Colouring
Orange Food Colouring
Black Food Colouring

Icing The Cake:

Covering The Cake:

Black Fondant
Fondant
Yellow Food Colouring
Green Food Colouring

Decorating The Cake:

Gummy EyeBalls
Black Twizzlers

Item Name:	Availability:
3 x 12” Round Cake Pans, lined with parchment paper
Rubber Spatula
Ruler
Serrated Knife
Small Serrated Knife
Small Icing Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Large Icing Spatula
Large Offset Spatula	Add to Cart -
Rolling Pin
Paring Knife
Paint Brushes
Fondant Rolling Pin	Add to Cart -
Bench Scraper	Add to Cart -
Non-stick Board
Circle Cutters	Add to Cart -

Bake Chocolate Cake

Prepare 4 lbs of Yo’s Ultimate Chocolate Cake recipe and dye the batter black using Black food colouring! Pour your batter into one 12” round pan. Bake at 350 degrees for 1 hour and 20 minutes, or until a toothpick comes out clean. Cool cakes completely in their pans sitting on a wire rack.

Bake Vanilla Cakes

Prepare 8 lbs of Yo’s Ultimate Vanilla Cake recipe. Split the batter in half and pour into two bowls. Dye one half of your batter orange and the other half purple using your choice of food colouring! Pour batter into 2 12” round pans and bake at 350 degrees for 1 hour and 20 minutes, or until a toothpick comes out clean. Cool cakes completely in their pans sitting on a wire rack.

Prepare Buttercream

Prepare your Italian Meringue Buttercream and dye a bright Orange colour using Orange food colouring. Set your bowl aside at room temperature.

Prepare Simple Syrup

Prepare your Simple Syrup and set aside at room temperature.

Level Vanilla Cakes

Once your vanilla cakes are completely cool, remove them from their pans. Flip your cakes over and cut off all the caramelization from the top, bottom and sides.

Level Chocolate Cake

Once your chocolate cake is completely cool, remove them from its pan. Flip your cake over and cut off all the caramelization from the top and bottom.

It’s Simple!

Shower all of your cake layers with simple syrup so they stay moist while decorating! Allow the simple syrup to soak in completely before moving on to the next step.

Create A Template

While the simple syrup soaks into your cakes, you’re going to make a template for your secret chambers! Choose a circle cutter that’s the size you want your secret chambers to be. Next, cut a 12” circle out of a piece of parchment paper. Divide it into six sections by folding it, and then trace the circle cutter in the centre of one of the resulting triangles. FInally, cut out the circle you’ve traced and unfold your piece of parchment. You should have 6 equal-sized triangles with a “secret chamber” cut out of each one.

Cutting Out Secret Chambers

Once you’re happy with your template, rest this template on top of each one of your cakes and use the same circle cutter you chose to cut out six chambers in each layer of cake. But, make sure to save your scraps! We’ll be using them to close up the chambers later.

Stack Your Layers

Build your cake on top of a lazy susan or similar stand. You’re going to need to spin the cake to make your choices later! Place your purple-dyed Vanilla cake onto the lazy susan, and fill it with Italian Meringue Buttercream. Try to avoid the secret chambers as much as you can! Don’t worry if buttercream gets inside of the chambers - just use your small straight spatula to clean it up. Next, add your chocolate cake layer! Make sure you line up the secret chambers and repeat the process of filling with Italian Meringue Buttercream. Finally, add your final Vanilla cake.

Note: If you’d like to know more details about how I layered my Halloween Roulette Cake, check it out in my YouTube video here!

Crumb Coat & Chill

Using the buttercream that’s oozing out at the sides, crumb coat the sides and top of your cake! Add more buttercream as necessary using your large straight spatula and touch up with your Bench Scraper. Once you’ve finished crumb coating your cake, chill in the fridge for about 20 minutes!

Mark Your Chambers

Remember to make sure you know where the secret chambers lie! Using decorative tape, mark your lazy susan between the chambers, so you don’t accidentally cut into the cake at the wrong spot.

Filling The Secret Chambers

Now that your crumb coat is chilled, it’s time to fill the secret chambers! You can fill your cake’s secret chambers with anything you want - whether it be to trick OR treat ;) For this cake, we filled our secret chambers with 2 yummy options and 4 not-so-yummy options!

We used...

gummy worms sprinkled with chocolate cookie crumbs
gummy halloween eyeballs
sardines in an olive and caper tapenade
really “garlicky” pesto on pasta
sliced hot dogs with uncooked spaghetti stuck through them, that we cooked and then covered in tomato sauce to mimic pieces of a human body
black olives mixed with red piping gel

Feel free to follow our example and put the nice ingredients in first! Continue filling each chambers, until all chambers are completely full, making sure to really compress your ingredients.

Note: You can change the ratio of good-to-bad as you please! You can make it all scary or treat yo’ self to a cake full of sweets! If you’d like to know more details about how I filled the secret chambers of my Halloween Roulette Cake, check it out in my YouTube video here!

Close The Secret Chambers

Next, we’re going to be putting a “chamber door” on top of the secret chambers using some leftover circle cake scraps that we cut out! Cut the cake scraps in half so it’s not as thick, and then place those circles on top of each secret chamber. Crumb coat the top of your cake again, so that those little “doors” just magically disappear! It’s like a vault. Chill in the fridge until set.

Ice & Chill

Use a combination of large spatulas, straight and offset to ice your cake one more time! Next, use a Bench Scraper to help give your icing a nice smooth finish along the sides! Return to your large straight spatula and use it to drag the excess buttercream into the centre of the cake! Chill your iced cake for 30 minutes.

Create Your “Scary-Jagged” Buildings

While your cake is chilling, roll out some black fondant and some yellow-green fondant nice and thin. Use a sharp paring knife to cut out “scary-jagged” buildings. Next, use square cutters to create different sized squares out of the yellow-green fondant. These will be your “spooky windows”. Use a brush to “paint” some piping gel on the backs of your yellow-green squares and attach them to the buildings. Let dry.

Note: For more instructions about how to shape your buildings and windows, you can watch my Halloween Roulette Youtube video here!

Welcome to the Neighbourhood!

You’re now ready to attach your houses to your cake! Remove your cake from the fridge. Pick up the fondant really carefully and line up the straight edge of the houses with the straight edge of the cake so that a row of townhouses start to form around the cake.

Make the Roulette Wheel

Take your black liquorice and, after cutting the tips off both ends, lay them down on the top of your cake, aligned with the tape you placed on your Lazy Susan in Step #12! These will help to “section” off your cake. Next, take your purple lollipops and trim the sticks with a pair of scissors. Insert the lollipops sideways, starting with the lollipop in the centre of each of your roulette sections, and then one or two on each side!

Note: If you’d like to know more about how I created my Roulette Wheel top, check it out in my YouTube video here!

Add Roulette Numbers

Roll out some more Black fondant. With number cookie cutters, cut the numbers out of the fondant and place onto the designated slice!

Finish Your Spooky Decor!

Squeeze some red piping gel (or clear piping gel dyed red) into the middle of the cake, where the liquorice dividers meet. Place a gummy eye ball in the very centre. Drizzle your “blood” wherever you see fit and add as many of your gummy eyes as you feel spooks up the cake for you!!

Note: For more information about how I decorated this cake, check it out in my Halloween Roulette YouTube video here!

Congratulations!

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Halloween Roulette Cake

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Bake Chocolate Cake

Bake Vanilla Cakes

Prepare Buttercream

Prepare Simple Syrup

Level Vanilla Cakes

Level Chocolate Cake

It’s Simple!

Create A Template

Cutting Out *Secret Chambers*

Stack Your Layers

Crumb Coat & Chill

Mark Your Chambers

Filling The *Secret Chambers*

Close The *Secret Chambers*

Ice & Chill

Create Your “Scary-Jagged” Buildings

Welcome to the Neighbourhood!

Make the Roulette Wheel

Add Roulette Numbers

Finish Your Spooky Decor!

Congratulations!

Cutting Out Secret Chambers

Filling The Secret Chambers

Close The Secret Chambers