Get into the spooky spirit with this Halloween cake recipe. It’s bright green with a purple and black buttercream, topped with spider M & Ms and spooky Skittles eyes!
For the green slime cake:
- 335g soft salted butter (1½ cup)
- 500g sugar (2½ cups)
- 7 large eggs
- 15 ml of vanilla extract (1 tablespoon)
- 600g flour (4¼ cups)
- 30 ml of baking powder (2 tablespoons)
- 300 ml of milk
- green and yellow gel food coloring
For the purple and black buttercream:
- 400 g unsalted butter, softened (1¾ cups)
- 185 g white margarine, softened (¾ cup)
- 10 ml of vanilla extract (2 teaspoons)
- 9 cups icing sugar, sifted
- 45-60 ml of cream (3 – 4 tablespoons)
- Purple gel food coloring
- Black gel food coloring
- 60 ml cocoa, sifted (¼ cup)
- M & Ms with brown peanuts
- M & Ms classic brown
- 50g dark chocolate
- Orange and green bowling pins
- Black food marker
- Edible Violet Glitter Dust
How to do it
- Preheat the oven to 180 ° C. Butter and line 2 cake molds 20 cm in diameter with baking paper. Cream together softened butter and sugar for 4-5 minutes until light and fluffy using an electric / stand mixer. Add the vanilla extract and the eggs and mix well.
- Sift the flour and baking powder into a bowl. Stir enough green and yellow gel coloring into the milk to create an intense viscous green color. Alternate adding the wet and dry ingredients to the creamy mixture, scraping the sides of the bowl in between and mixing well.
- Add a quarter of the mixture (about 500g) to each cake tin and smooth the top. Bake for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean. Let the cakes cool for 10 minutes in the molds, then turn out onto a wire rack and cool completely. Clean the molds then grease and line again. Divide the rest of the mixture between the mussels and cook as above.
- To make the frosting, cream together butter and margarine until smooth. Add the vanilla and about a third of the icing sugar and mix again. Gradually add the rest of the icing sugar, mixing well, then incorporate 3 tablespoons of cream.
- Remove about 1 ½ cups of the frosting for the black frosting and place it in a small bowl. To do this, mix the cocoa powder and enough black food coloring to obtain a very black icing. Add a few drops of cream if it is too firm.
- To the remaining frosting, add enough purple food coloring to get a deep dark purple color. Place in a very large piping bag fitted with a plain round piping tip. Keep both frostings covered in the refrigerator until needed. If it feels too harsh when you plan to use it, leave it at room temperature for an hour.
- To make the spiders, melt the chocolate (in the microwave over low heat or in a heatproof bowl over a saucepan of simmering water) and pour it into a pastry bag fitted with a writing tip. . Place parchment paper on a flat plate or baking sheet. Pipette small shapes ✓ upside down – these will form the legs. Refrigerate until set. Using melted chocolate, glue a classic M&M to the end of a peanut M&M to make the body of the spider. Cover and refrigerate until set.
- Using a black food marker, draw small circles on the pins to create eyes. Alternatively, you can mix a few drops of black food coloring with a few drops of vodka in a small dish and paint the eyes with a thin, clean brush. Also draw the eyes on the M&M spider faces.
- When the cakes have cooled, use a serrated knife to cut off the uneven or raised tops so that each layer is flat. Dab some purple frosting on a cake board to hold the cake in place. Add the first layer of cake, then cover with a little frosting and smooth evenly. Repeat this until all 4 layers are stacked and filled neatly. Spread some more frosting on top, then coarsely frost the outside of the cake with a layer of breadcrumbs (this is a thin layer of frosting that seals crumbs before the second layer of frosting is applied) . Refrigerate for 1 hour.
- Reserve some black icing to dress the canvas later. Spread a thin layer of black frosting around the middle of the cake, covering the middle third. Smooth the edges with a cake scraper. Press Skittle’s eyes into the black frosting, alternating green and orange pairs.
- Now lay a very thick layer of purple frosting above and below the spooky section of Skittle’s eyes, creating jagged dots to make the fault line crack appear. The layers of purple frosting should be so thick that it sticks out of the Skittles’ eyes. Carefully smooth the frosting with a cake scraper, then smooth the top of the cake. Freeze the cake for 1 hour.
- When the frosting has hardened, sprinkle the top and bottom edges of the “fault line” with the edible purple glitter dust. Hold a folded piece of parchment paper against the cake as you brush to prevent highlights from going all over the place.
- Place your remaining black frosting in a pastry bag with a writing tip and draw a spider web on top of the cake. Push your spider bodies onto the web in different places, then gently push the chocolate spider legs onto the cake so that they stick to the frosting.