USD

0Wish List

0Cart

Haunted House Cake

October 24, 2016

In Recipes 0 comment

Spooky Marble Batter And A Ghoulish Graveyard Of Goodies!

Buttercream, Candy, Chocolate, Collection--holiday-cake-recipes, Creepy, Gingerbread, Gingerbread house, Halloween, Holidays, Novelty cakes, Recipes-export, Simple syrup

Prepare Vanilla Cake Batter

Prepare each 4 lb Ultimate Vanilla Cake Batter one portion at a time. While the batches are still in the mixer, dye one portion with Chefmaster Sunset Orange, and the other with Violet. Set aside.

Prepare Chocolate Cake Batter

Prepare your 4lb recipe of Ultimate Chocolate Cake and dye with Wilton Black. Set aside.

Marbling Your Cake Batters

To marble you batters, alternate each coloured batter as you pour them into your prepared cake pans with a spoon or rubber spatula. You’ll want to layer your dollops of cake batter until they look perfectly marbled, with no particular pattern or measurement. Have fun here! Drips and lines will make a cool effect. Don’t swirl your batters at all, as this could create a brown tone.

Bake Your Marble Cake

I usually recommend running a knife through your batter before baking, but would caution against it in this case. As mentioned above, mixing the two dark batters may create a brown hue. Simply lift your cake pans slightly above the counter and drop to bang out the bubbles. Bake at 350 degrees for one hour or until toothpick comes out clean. Allow to cool completely in their pans on a wire rack.

Prepare Buttercream & Simple Syrup

Prepare your Italian meringue buttercream and simple syrup, and set aside.

Level Your Cakes

Once completely cool, remove all of your cakes from their pans. Level them using a ruler and serrated knife, and remove caramelization from both the bottom and sides.

Trim Your Cakes

Measure your gingerbread kit, and then cut your cake into corresponding slabs. You might be using a different kit than I am, but I’ll give you the measurements I used for my kit as an example. I cut my cakes into slabs that were 5 ½” by 11” which gave me two slabs from each cake, with a little bit extra. Your goal is to cut cake slabs that will fit the width and the depth of the kit.

Simple Syrup

Sprinkle all of your cake slabs with simple syrup, and allow it to soak in completely. This step will help lock in freshness and moisture - especially helpful if you’re making this cake a few days before a party!

Layer With Buttercream

Begin to stack your cake slabs, spreading a layer of buttercream between each layer as you go. Use the smaller leftover cake slabs as a top fifth layer. Move your cake to the fridge for a 20 minute chill to firm up the buttercream.

Carve Cake

Remove cake from fridge, and temporarily stick the gingerbread walls on the cake with a bit of buttercream. Mark the angle of the roof with a knife, and then remove the gingerbread walls. Use a ruler and serrated knife to cut carve away the excess and create cake roof peaks.

Crumb Coat & Chill

Crumb coat the entire cake with your buttercream and small offset spatula. Chill in fridge for approximately 20 minutes.

Ice & Chill

Remove cake from the fridge and ice with another layer of buttercream. Return to the fridge for a final chill of 20 minutes.

Spooky Windows & Doors

While your cake is chilling, paint the windows and doors of your kit with Wilton Colour Right Black. My colour seeped right into the gingerbread and created a really cool matte black look.

Add Gingerbread Details

Add the gingerbread walls to your cake using a bit of buttercream as glue. You might need to do a little bit of patching with your roof if you’re using more than one kit like me. If you want to trim them, ensure that you’re using a sharp chef’s knife or score the gingerbread first with a sharp paring knife and then cut. It would be nice to avoid cracks, but this is a haunted house, so a couple are okay!

Add Spooky Sweets

Gather your favourite Halloween treats to take this Haunted House cake to the next level. I used black licorice as little pillars on the side of the house, as well as for roof beams. I also added candy eyes in the windows as if they were peaking out. Candy bones make for great door handles! I also filled a gap in my cake with bones and skulls to look as though they were pouring out of the house. No skeletons in this closet!

Royal Icing Roof

I whipped up a batch of my royal icing, and dyed half of it Wilton Black. I applied my black royal icing to the roof with a small offset spatula, adding texture as I went. This is another great way to hide any imperfections. The other half I dyed with Wilton Red No Taste, and added some blood drips wherever I felt they were needed. Go wild!

Beware Of Mold

I used three Wilton Halloween molds to add some ghoulish goodies to my lawn. I filled my skull mold with bright white candy melts, and glued them to the front of my house with melted chocolate. I also created tombstones to jut out of my lawn, and hands clamouring to pull my house into the earth.

Creepy Chocolate Earth

I spread a layer of chocolate ganache all around my cake, and sprinkled Oreo crumbs on top. Make a couple Oreo crumb mounds for your tombstones to sit on as well. I also tossed my gummy worms in Oreo dirt to make them look extra gritty.

Congratulations!

Sunday,Monday,Tuesday,Wednesday,Thursday,Friday,Saturday

January,February,March,April,May,June,July,August,September,October,November,December

Not enough items available. Only [max] left.

Add to WishlistBrowse WishlistRemove Wishlist

Shop

Filter