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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

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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 -
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