Surprise and delight your guests this Halloween with these spooky individual cauldron cakes topped with gooey frosting, tentacles, and eyeballs… Something wicked this way comes.
We are absolutely delighted to have teamed up with Helena Garcia, also known as The Kitchen Witch, from The Great British Bake Off 2019, to create these creepy cauldron cinnamon cakes (BOO!).
Happy Halloween!
Serves 6 people
Skill Level
Top Tips
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Baking Ingredients
150 g Unsalted Butter
150 g Light Brown Sugar
3 Large Eggs
150 g Self-Raising Flour
1 tsp Ground Ginger
1 1/2 tsp Ground Cinnamon
Pinch Nutmeg
Pinch Ground Clove (optional)
Decorating Ingredients
Rainbow Dust Lime Green Progel
Rainbow Dust Black Lustre
Cake Craft Pen – Black
400 g Renshaw Personalise Me Icing
250 g Renshaw Deep Purple ‘Just Roll With It’ Fondant Icing
250 g Renshaw White ‘Just Roll With It’ Fondant Icing
250 g Renshaw Black ‘Just Roll With It’ Fondant Icing
1 tsp Vanilla Extract
Products from us
Instructions
Step 1
Preheat the oven to 180C (350F).
Step 2
Cream the butter and sugar on an electric mixer on medium-high speed until light and fluffy. Add the eggs, one at a time making sure to scrape the sides and bottom of the bowl.
Step 3
Gradually add in the flour and spices and continue mixing until fully incorporated.
Step 4
Scoop the batter ¾ of the way up into 2 x semi-sphere silicon moulds and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Leave to cool.
Step 5
Make the fondant tentacles by marbling the purple fondant with a bit of white like shown in the video. Mould the tentacles individually and add the suckers. Let them dry.
Step 6
To make the eyes, form small balls out of white icing and let dry before painting. Once set, paint a small dot with the cake craft pen and add shadow with the black lustre dust.
Step 7
To make the buttercream, mix in the vanilla into the icing and then add colour gradually until you achieve the desired shade. Fill a piping bag and set aside.
Step 8
Stick the cake semi-spheres together with a little buttercream. Cover the now fully round cakes with black fondant and smooth out. Roll out a sausage shape out of fondant and attach to the sphere. This will be the rim of the cauldron.
Step 9
Pipe the buttercream on top and add the tentacles and eyes.
Step 10
Repeat the process with the rest of the cakes.
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Rainbow Dust Colours LTD
Unit 3-6 Ward Street
Cuerden Green Mill
Lostock Hall
Preston, PR5 5HR
Tel: +44 1772 322 335
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