{"id":18614,"date":"2021-10-14T08:00:09","date_gmt":"2021-10-14T07:00:09","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=18614"},"modified":"2022-12-15T13:09:34","modified_gmt":"2022-12-15T13:09:34","slug":"bloody-halloween-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2021\/10\/14\/bloody-halloween-cake\/","title":{"rendered":"Bloody Halloween Cake!"},"content":{"rendered":"

A delicious vanilla and chocolate bloody halloween cake – with sugary glass shards, a red ganache bloody drip, and more scarily delicious treats! <\/h2>\n

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Halloween baking<\/h3>\n

So\u2026 can I comfortably say this bloody Halloween cake is halloween enough?! It is definitely a \u2018scary\u2019 bake in my eyes, with shards of glass (sweets), blood (red ganache), and a bloody buttercream frosting (red vanilla buttercream) inside, with a deliciously spooky dirt cake (chocolate sponge). <\/span><\/p>\n

Yes I know, in reality it does just sound quite tasty\u2026 and it really was! I am a little proud of it I won\u2019t lie. I had far too much fun making this bake, and I just wanted to enjoy a little spookiness in my kitchen.<\/p>\n

What I hadn\u2019t planned though?! Getting red ganache on the ceiling of my kitchen. Yeah, make sure if you flick the \u2018blood\u2019 onto the bake like I did, that you do it with more care and attention, and not whilst singing very loudly along to the radio. Oops. <\/span><\/p>\n

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Bloody Halloween cake<\/h3>\n

But anyway\u2026 the bake. I wanted to do something relatively simple, so standard bakes are involved. A basic chocolate Victoria sponge style bake, a vanilla buttercream frosting, and ganache! This bake is to show simple recipes can create something really fun! <\/span><\/p>\n

I used a chocolate cake, as I had already made it. You can of course colour this red, or even make it into a red velvet sponge like in my spooky spider web cake if you preferred. I however, just love chocolate cake! <\/span><\/p>\n

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Buttercream and colouring<\/h3>\n

I did a simple buttercream frosting for the insides of the bloody Halloween cake, as well as the outside. I made the inside buttercream red by using this strong red food colouring<\/a>, and then coloured the rest of the buttercream white using this white food colouring<\/a>. <\/span><\/p>\n

I wanted the contrasting colours to really pop for his cake and it is everything I wanted it to look like! I really do recommend investing in the better food colouring – some supermarket colours don’t work as well and the better colours really are an investment. Mine last good while and being in mind how much I use them, its good going!<\/p>\n

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White buttercream<\/h3>\n

You can however make buttercream naturally whiter in colour, by just mixing the butter like crazy. I beat the room temperature unsalted block butter (not a spread of any sort!) on it\u2019s own for about five minutes. This makes it super supple, and lightens the colour naturally! <\/span><\/p>\n

Adding the icing sugar in, and beating again for about five minutes creates the perfect buttercream. Filling this bloody Halloween cake requires a couple of tablespoons per layer, and then the rest of the cake is covered in white. All optional of course, but it fit the theme of the bake perfectly in my eyes. <\/span><\/p>\n

I use a large metal scraper<\/a> to create the crisp white outside edge of the cake – and a turntable<\/a>. These tools are a must to get the best affect on the bake! You can smooth it around to perfection. Top tip though, you can run the metal scraper under the hot tap for a while, dry it off quickly, and then smooth around the cake one more time to get the best finish. <\/span><\/p>\n

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Glass shards<\/h3>\n

For the smashed glass\u2026 I used clear sweets! These were a tad harder to find in my local supermarkets as I thought they may be\u2026 why is there a shortage?! But in the end, clear mint sweets won. I didn\u2019t want to use coloured hard sweets as I wanted it to look as \u2018smashed glass\u2019 like as possible. <\/span><\/p>\n

It may sound a weird to those of you who have never done this method before – but you honestly just get the solid clear sweets, crush them (I used a pestle and mortar) and sprinkle them onto a lined baking tray – making sure it\u2019s an even coverage of crushed sweet. Then, in the oven for 5 minutes until melted, and leave it to cool. <\/span><\/p>\n

I used the end of a rolling pin<\/a> to very lightly tap in the middle of the hardened melted sweets, and it created the shards! Obviously though, these can actually be quite sharp\u2026 so be careful guys! <\/span><\/p>\n

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Blood ganache<\/h3>\n

For the \u2018blood\u2019 I used white chocolate ganache, which I coloured red. I used the same red food colouring<\/a> that I used in the buttercream earlier on which made it much easier. If you find your ganache is a little thick, add a smidge more double cream. <\/p>\n

I carefully piped some of the red ganache onto the bloody halloween cake around where the glass was inserted in – and then carefully dripped it down the side of the cake – I then got a pastry brush, added a little red ganache, and flicked the end until it left \u2018splatter\u2019 marks. <\/span><\/p>\n

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Decoration<\/h3>\n

All of this decoration is completely optional, but I love it – I had so much fun with this bake, and if you have a go, I hope you do too! I found it was the perfect Halloween centrepiece.<\/p>\n

You can switch up colours on your decoration or buttercream if you would prefer – maybe even a different coloured ganache. The choice is yours! Any questions, leave them in the comments below. Jane x<\/p>\n

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Bloody Halloween Cake!<\/h2>\n\t\t
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A delicious vanilla and chocolate bloody halloween cake - with sugary glass shards, a red ganache bloody drip, and more scarily delicious treats!\u00a0<\/span><\/div>\n