Hey pixels!! It’s almost Halloween! Have you already decorated your houses? Do you have a nice/scary costume? Are you baking a cake? In my town, most people does not celebrate Halloween, but this is not a reason to stop me baking a Halloween cake. It’s always a good moment to bake a cake!!
I’ve chosen a chocolate cake with layers of frosting and covered with black fondant. I wanted to colour the frosting but not in a scary way. Not a fan of scary movies… I prefer a cute pastel coloured frosting, even when it’s Halloween. I would choose a non scary costume, like Alice from Alice in Wonderland, Hermione Granger or a unicorn…..What do you think, my happy pixels??? You can change the frosting colour to make your cake more scary….
Add more decoration if you want!!! (I’m not very good with fondant, as you may see, my happy and lovely pixels… Sorry….)
- 1 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 cup water
- 3/4 dark cocoa powder
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup whole milk
- vanilla frosting
- black fondant
- 1 tablespoon cornstarch
Preheat the oven to 175ºC. Line the bottom of two 20cm cake pans with parchment paper and grease the sides.
Beat butter and sugar until light in color and fluffy, about 3-4′.
Add eggs one at a time, beating just until blended.
Add vanilla, water and cocoa powder to another bowl and whisk until smooth.
Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Combine flour, baking soda and salt in a separate bowl.
Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
Divide batter between the cake pans. Bake for 26-30′, or until a toothpick inserted comes out with a few crumbs.
Remove cakes from the oven and allow to cool completely, then remove from pans to a cooling rack to finish cooling.
Use a large serrated knife to remove the domes from the tops of the cake layers so that they are flat.
Place the first layer of cake on your serving plate or on a cardboard cake circle.
Spread some frosting into an even layer.
Add the second layer of cake, then another layer of frosting. Frost the outside of the cake with the remaining frosting.
Decorate the cake with the black fondant. To do this, first remember that the cake to be covered with rolled fondant must be cooled completely, so keep it refrigerated for a few hours (or overnight) before decorating.
If your fondant is not soft enough, microwave it for 1-2′.
Spread a bit of cornstarch on your work surface. Working on top of the cornstarch, press your fondant into a circle. We want a big circle to cover the cake; use the rolling pin to get it. It doesn’t have to be too thin. Make sure it’s not stuck to the table.
Lift the fondant up and center it right over the cake. Unfold the ruffles a little bit; keep it flat. Press out the top with a fondant smoother (or your hands or a spatula if you don’t have one) to remove the air bubbles from the top of the cake. Then, work your way around the sides, pressing down and out the air.
Cut right along the edge of the cake with a knife or a pizza cutter. Ready!!
If you have spare fondant, wrap it in plastic wrap and keep it refrigerated.
Do you have any plans for Halloween? A party? Are you baking this cake? Please, let me know in the comments below.