Halloween Ghouls Cake
Whip up a spooktacular Halloween cake in just 45 minutes. This easy recipe features white chocolate mud cakes and cute strawberry ghosts.
Ingredients
- 150 grams white chocolate
- 50 grams dark chocolate, melted
- 2 white chocolate mud cakes
- 150 grams butter
- 2 cups icing sugar
- 1 teaspoons vanilla essence
- 1/2 cup strawberry syrup
- 1 punnet strawberries
- 150 grams white chocolate
- 50 grams dark chocolate, melted
- 2 white chocolate mud cakes
- 150 grams butter
- 2 cups icing sugar
- 1 teaspoons vanilla essence
- 1/2 cup strawberry syrup
- 1 punnet strawberries
- Step 1 of 5Melt the white chocolate, then dip each dry strawberry until coated (leave the green stems) and place on baking paper to set. Use the melted dark chocolate and a toothpick to draw spooky ghost faces onto the hardened white chocolate. Set aside.
- Step 2 of 5To make the buttercream, beat the butter for 3 or 4 minutes until light and creamy. Add the icing sugar half a cup at a time beating for 2 minutes after each addition. Add the vanilla and 2-3 Tbsp water (depending on consistency). Continue to beat until light and fluffy.
- Step 3 of 5Remove the paper from the cakes. Slice the icing off to create a smooth top.
- Step 4 of 5Place one cake onto a flat surface and cover the top with a layer of buttercream. Place the second cake on top. Using the remainder of the buttercream, cover the top and sides of the cake. Place onto your serving plate.
- Step 5 of 5Just before serving, drizzle the strawberry syrup on the top and allow it to drip down the sides. Decorate with strawberry ghosts.
Method
- Step 1 of 5Melt the white chocolate, then dip each dry strawberry until coated (leave the green stems) and place on baking paper to set. Use the melted dark chocolate and a toothpick to draw spooky ghost faces onto the hardened white chocolate. Set aside.
- Step 2 of 5To make the buttercream, beat the butter for 3 or 4 minutes until light and creamy. Add the icing sugar half a cup at a time beating for 2 minutes after each addition. Add the vanilla and 2-3 Tbsp water (depending on consistency). Continue to beat until light and fluffy.
- Step 3 of 5Remove the paper from the cakes. Slice the icing off to create a smooth top.
- Step 4 of 5Place one cake onto a flat surface and cover the top with a layer of buttercream. Place the second cake on top. Using the remainder of the buttercream, cover the top and sides of the cake. Place onto your serving plate.
- Step 5 of 5Just before serving, drizzle the strawberry syrup on the top and allow it to drip down the sides. Decorate with strawberry ghosts.
Method
- Step 1 of 5Melt the white chocolate, then dip each dry strawberry until coated (leave the green stems) and place on baking paper to set. Use the melted dark chocolate and a toothpick to draw spooky ghost faces onto the hardened white chocolate. Set aside.
- Step 2 of 5To make the buttercream, beat the butter for 3 or 4 minutes until light and creamy. Add the icing sugar half a cup at a time beating for 2 minutes after each addition. Add the vanilla and 2-3 Tbsp water (depending on consistency). Continue to beat until light and fluffy.
- Step 3 of 5Remove the paper from the cakes. Slice the icing off to create a smooth top.
- Step 4 of 5Place one cake onto a flat surface and cover the top with a layer of buttercream. Place the second cake on top. Using the remainder of the buttercream, cover the top and sides of the cake. Place onto your serving plate.
- Step 5 of 5Just before serving, drizzle the strawberry syrup on the top and allow it to drip down the sides. Decorate with strawberry ghosts.