With the imminent onset of Halloween, get creative as a family this spooky season with this Witches Hat cake courtesy of Siúcra and Catherine Fulvio.
If you feel like a challenge in the kitchen try your hand at recreating this picturesque Halloween treat. This easy, yet impressive cake, is sure to be a crowd-pleaser for Halloween fans of all ages! Your little ones will have a ball decorating the Witches Hat Cake with spider webs and mini hats!
For the cake
200g softened butter
220g Siúcra caster sugar
1 tsp vanilla extract
6 eggs
320g plain flour
1½ tsp baking powder
70ml milk
For the buttercream
200g softened butter
400g Siúcra icing sugar
1 tsp vanilla extract
1 lemon, zest only
200g blackberries
1kg Siúcra rollout icing
Siúcra Royal Icing, for decorating
Orange colour food gel
Black colour food gel
Black or gold ribbon, for around the base of the cake
Preheat the oven to 180°C/fan 160°C/gas 4.
To prepare the cake
Brush 2 x 20cm cake tins with melted butter and line the base with parchment.
Place the butter, sugar and vanilla extract and whisk until light and fluffy.
Add the eggs and whisk well. Sift the plain flour and baking powder together and fold into the egg mix. Add just enough milk to form a soft cake batter.
Pour in the prepared tins and bake for about 20 to 25 minutes or until a skewer is inserted and it comes out clean.
To prepare the buttercream
Place the butter into a mixer and whisk until fluffy, spoon in the icing sugar while still whisking and add the vanilla, lemon zest and whisk for at least five minutes.
Divide the buttercream into ¼ for the filling and the rest to cover the cake before covering with the Siúcra rollout icing.
To assemble the cake
Place one sponge cake layer on a cake stand or plate, scatter the blackberries on top and spread ¼ of the butter cream over. Place the next cake layer on top.
To decorate
Colour ¼ of the Siúcra roll out icing black and the rest with the orange. (You may like to use plastic gloves when doing this ).
Using a spatula, cover the sides and top of the cake with a thin layer of buttercream. Place in the fridge while you roll out the orange icing. Roll a circle large enough to cover the entire cake and smooth down. Trim off the excess icing at the base.
Tie the ribbon at the base of the cake.
Using the black Siúcra rollout icing, shape a large witches hat for the top of the cake.
Using a template, cut out five or six smaller hats to place on the sides. Before you place them on the sides, decorate each using the Siúcra royal icing if you want.
To make the royal icing
Add 100g of royal icing sugar to a bowl and add about 1 tbsp of water to it and mix well into a thick paste. Fill a piping bag and decorate each hat as an option. “Glue” the hats to the side of the cake with the royal icing. And finally add dots of white Siúcra rollout icing over the sides.
