Recipes

Spooky Layered Halloween Cake


October 24, 2016 By:
Prep:
4 hours
Cook:
1 hour
Serves:
10 to 12
A little bit spooky, a LOT of fun! This Halloween cake is definitely spook-tacular!

Ingredients

Directions

  1. Grease and flour four 8- or 9-inch cake pans (two for each flavor).
  2. Prepare the cake mixes according to package directions.
  3. Bake according to package directions, then remove from oven and allow the cakes to cool completely.
  4. Place one of the orange cakes on a cake stand. Frost the top with orange frosting.
  5. Add one of the chocolate cake layers and frost the top.
  6. Add an orange layer and frost the top.
  7. Add the final chocolate layer and frost the top. (At this point you may need to encourage the cake not to lean; use your hands to gently straighten as needed.)
  8. Add frosting around the outer edge of the cake (this is the crumb coat). Place the cake in the refrigerator for a couple of hours, then frost again, recoating the entire cake (reserve at least a half-cup of frosting to paste the ghosts to the cake later on).
  9. To make the fondant, melt the marshmallows with 5 tablespoons of water in the microwave or in a non-stick pan. (You can use a double-boiler but I did it in a large non-stick pan, stirring constantly.)
  10. Once the marshmallows are melted, add approximately ¾ of the powdered sugar and stir until the mixture begins to resemble a sticky ball.
  11. Grease your hands with vegetable oil and place the leftover powdered sugar on your working surface. Place the sticky fondant mixture on your working surface and begin to knead. As you work, you’ll knead the loose powdered sugar into the fondant (it will begin to dry out as you knead). This process is slow—it could take 10 minutes to achieve the desired consistency, which resembles child'€™s play dough.
  12. When the fondant is ready, roll some of it out with a rolling pin.
  13. Use ghost-shaped cookie cutters to make 8 to 10 flat fondant ghosts (or as many as you need to circle around your cake).
  14. Press candy eyes into the fondant.
  15. Take a small amount of fondant and add a bit of red and yellow food coloring (more yellow than red) to create orange-colored fondant.
  16. Roll the orange fondant with a rolling pin and cut out small circles.
  17. Use the circles to create small buttons to place on the front of each ghost.
  18. Affix the buttons to the ghosts using a tiny bit of orange frosting.
  19. Take the remaining white fondant and sculpt 6 small ghosts to stand on top of the cake.
  20. Use a small amount of blue food coloring to create eyes for the sculpted fondant ghosts.
  21. Shape the sculpted ghosts'€™ arms so that they can hold candy corn or candy corn pumpkins.
  22. Coat the back of each flat fondant ghost with leftover orange frosting.
  23. Press each flat fondant ghost into the side of the cake.
  24. Fill the edge of the cake stand with candy corn.
  25. Place the sculpted fondant ghosts on top of the cake.
  26. Add Halloween sprinkles.
  27. Enjoy!