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    Home › Recipes › Witch Hat

    Witch Hat

    Cast a spell with this black chocolate cake


    Keep your hat smooth with a Crumb Coat & Chill Bundle

    Halloween is one of the best times of year for getting truly creative with your cakes and decorations. This week I’m taking a classic and giving it an HTCI twist! Witches are one of the most iconic characters this time of year, and the hat is what truly makes the outfit in my opinion, so that’s what I’m making this week!

     Starting with 11lbs of my Ultimate Chocolate Cake dyed black, this cake gets stacked up with orange Italian Meringue Buttercream- a classic Halloween color combo! Iced and crumb coated in black chocolate ganache and covered in black fondant this cake gets whimsical with the help of some gumpaste and black glitter!

     Get spooky on my YouTube channel here



    Share this recipe

    • Ingredients
    • Tools
    • Instructions

    Baking The Cake

    11lbs Yo’s Ultimate Chocolate Cake

    Black Gel Food Coloring

     

    Icing The Cake

    Yo’s Simple Syrup

    Yo’s Famous Italian Meringue Buttercream

    2x Yo’s Dark Chocolate Ganache

    Orange & Black Gel Food Coloring

     

    Decorating The Cake

    2lbs Black Gumpaste

    2.5lbs Black Fondant

    1.5lbs Purple Fondant

    Black Glitter Gel

    Black Disco Dust

    Clear Piping Gel

    Clear Food Grade Alcohol



    Item Name: Availability:
    8" Round Cake Pan
    2 x 7" Round Cake Pans
    6" Round Cake Pan
    5" Round Cake Pan
    4" Round Cake Pan
    Simple Syrup Bottle Add to Cart - $19.99
    Small Straight & Offset Spatula Add to Cart - $14.99
    Large Straight & Offset Spatula Add to Cart - $19.99
    Jewel Mold
    Tissue
    Paint Brush
    Feathers

    Bake Your Cakes

    Divide your batter and bake at 350 degrees as follows

     

    8” round -- 3lbs batter -- 60 mins

    7” rounds -- 2 ½ lbs batter -- 45 mins

    6” round -- 1 ½ lbs batter -- 40 mins

    5” round -- 1lb batter -- 35 mins

    4” round --1/2lb batter -- 25 mins

     

    Let your cakes cool completely in their pains before continuing




    Level Down & Layer Up

    Remove your cakes from their pans and level with a ruler and serrated knife. Create 2 layers from each of your cakes with the same technique




    Stack It Up

    Dye your Italian Meringue Buttercream orange, and use it to stack your cakes starting with your 8” round and working up to your 4” round.


    Carving Time

    Carve your cake into a hat shape, starting at the top and working down to the bottom. Carve away small sections at a time until you’re happy with the shape.


    Crumb Coat & Chill → Ice & Chill

    Dye your dark chocolate ganache black, and use it to crumb coat your cake. Chill for 20 minutes before icing your cake and chilling for another 20 minutes.


    Take Cover

    Measure the circumference and height of your cake, and thinly roll out a triangle of black fondant large enough to cover your cake. Roll up on a french rolling pin and quickly unravel around your cake, smoothing in place as you go.

     Note: watch me cover my cake here




    Curly Cue

    Roll a cone of black gumpaste, and curl the top over. Attach to the top of your cake and blend in using fondant paste


    Earn Your Stripes

    Thinly roll out purple fondant, and cut 1” strips. Attach horizontally around your cake, lining up the seams with the seam on your cake, and using one strip to space out the others.

     Note: watch me stripe it up here




    Brimming

    Roll out a circle of black gumpaste, and drape over the back of a greased pizza pan. Allow to set for one week.


    A Little Sparkle

    Mark an 8” circle in the middle of your brim, and paint around it with black glitter gel, and add black disco dust. Blow away excess. Attach the top of your hat.




    Whimsical

    Create flowers for your hat by rolling up strips of black gumpaste. Stuff the insides with tissue to hold their shape while they set. Paint with clear food grade alcohol mixed with black gel food coloring. Attach to your cake with royal icing and toothpicks to support.


    Bejewelled

    Press black fondant into a jewel mold. Brush them with black gel food coloring diluted with clear food grade alcohol and attach to the brim of your cake.


    Feathered

    Top your cake off with black feathers wrapped in food grade plastic


    Congratulations!

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