With Halloween creeping up on us faster than the boogie man from under the bed (yes, you know he's there...) we thought we'd help out with dessert duties with our Spooky Sponge Cake filled with your favourite goodies from Coated Australia!
We've taken a few short-cuts by using some store bought mud cakes, but who doesn't love a time saver? Enjoy!
Bits and bobs purchased from the Queen of cake supplies - Miss Biscuit!
Level: Easy
Ingredients:
- 4 x store bought chocolate mud cakes (we did two vanilla and two chocolate!)
- 250g store bought fondant
- Edible pen
- Edible glue
- Floral wires from a baking supplies store
- A halloween cookie cutter of your choice!
- A selection of your favourite lollies/chocolates
Buttercream
- 125g butter (softened)
- 250g icing sugar
- 40g dutch processed cocoa powder
Ganache Options - pick your poison!
Dark Chocolate Ganache- 250g Dark Chocolate Buttons
- 1 cup full fat thickened cream
- 375g Milk Chocolate Buttons
- ½ cup full fat thickened cream
- 400g White Chocolate Buttons
- 1/3 cup full fat thickened cream
Method:
Using store bought fondant and a Halloween themed stencil /cookie cutter, follow fondant packet instructions to create desired cake topper decorations.
Once you've rolled out your fondant to your desired thickness, use some edible glue to ply the fondant cut outs together, don't forget to insert the floral wires in between the layers!
We recommended to make these the day before as the fondant needs to completely dry and harden to use as a cake topper.
Place cream in a small saucepan over heat or in a heatproof jug to microwave. Heat until hot and steaming but do not let it boil – this can burn the chocolate when they're mixed together.
Pour the heated cream over chocolate buttons and leave uncovered for 10 minutes. Using a rubber spatula or spoon, stir until the cream and chocolate is thoroughly mixed and silky smooth.
Milk & white chocolate ganache only: Because there is less cream, the chocolate may not fully melt. If this is the case microwave for 20 seconds and stir gently. Repeat this step until the chocolate is completely melted.
Cool ganache uncovered on the counter for 30 minutes. Place bowl and whisk attachment in the fridge for 20 minutes. Place ganache in the bowl then whip on high for 2 minutes until it’s changed to a pale brown colour and fluffy in texture.
To make the buttercream use an electric beater to whisk the softened butter for 5 minutes until pale and fluffy. Add sifted icing sugar and cocoa and whisk until combined. Set aside.
Slice off the icing of each mud cake and set aside. Using a round cookie cutter or tumbler (if you don't have either of these, gently use a long knife) to remove the middle of three mud cakes - make sure you keep one cake whole to act as the 'lid' for the cake!
Lay one mud cake onto a cake stand or plate. Spread ganache onto the top of the mud cake and lay the next mud cake on top, creating a stack.
Fill the centre of the mud cake with a mixture of your favourite chocolate treats, we used: Our Milk Chocolate Speckles, White Chocolate Raspberry Bullets, Milk Chocolate Raspberries and Salted Caramel Pretzels!
Once the centre of the mud cake is filled with your goodies, spread another layer of ganache and place the final full mud cake on top.
Spread the top and sides of the mud cake with buttercream frosting and go nuts with your decorations - don't forget your fondant toppers!
Surprise your halloween party guests by showing them the ultimate TRICK to revealing a cake full of TREATS!
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