I will never
profess to being much of a cake decorator but this cake is a bit of
fun. The design of it is so simple that is a great cake to get
children to put together themselves. We always like to put on a bit
of a Halloween themed feast on to dive into after a spot of trick 'n'
treating. This cake would be the perfect centrepiece for it.
The basis of
this cake is a chocolate sponge layer cake. I have given the recipe
for one I use but if you have your own favourite then feel free to
use it.
Equipment: 2
x 8in (20cm) sandwich tins greased and lined, large bowl, electric
whisk/beaters, wire rack, round pastry cutter.
Ingredients
8oz (225g)
Caster sugar
8oz (225g)
Unsalted butter softened or baking spread
4 Eggs
6oz (175g)
Self-raising flour
2oz (50g)
Cocoa powder
2tsp (10ml)
Baking powder
1tbsp (15ml)
Milk
Filling
Dark jam or
jelly such as blackberry or blackcurrant
Topping
2oz (50g)
Dark chocolate
2 Glacé
cherries
Method
1. Pre-heat the
oven to 180°C/Gas
mark 4
2. In
the large bowl add all the cake ingredients and beat together until
well mixed and fluffy.
3. Transfer
to the prepared tins so two equal portions are in each of the tins.
Gently level out the tops.
4. Bake
for around 20-25 minutes until the cakes are cooked and the tops are
springy.
5. Leave
in the tins for a few minutes before turning out and leaving to cool
completely on a wire rack.
6. Melt the
chocolate (use either the bain-marie method or in microwave) and
spread on top of one of the cake layers. Leave to cool and set again.
7. Using the
pastry cutter cut two circles down the middle of the layer with the
chocolate on top, one above the other. The two halves of this layer
will now form the bat wings.
8. Spread the
jam on top of the remaining layer. Turn the cut layer around and
then place on top for the wings.
9. Put one of
the cut circles in the middle for the bat nose.
10. Cut the
remaining circle in half for the bat ears and place each side of the
nose.
11. To finish
off use pieces of the glacé cherries for eyes and teeth.
It looks brilliant, we'll have to give it a go, thanks!
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