Place the butter and sugar into a bowl and whisk until soft, pale and creamy (about 5 mins)
add the eggs and beat for a further few minutes to make the mixture light and airy
Carefully fold in the flour and cocoa powder
Pour into your prepared tin and bake for about 40-45 mins until cooked right through and a knife comes out clean (you may need to cover with foil after 35 mins)
leave to cool
*Making the Buttercream*
Beat the cold butter for a few minutes to soften it, and then gradually add then icing sugar to amen a smooth mixture
add the milk and beat again and then pour in the melted chocolate and beat until you have a smooth buttercream
*Assembling*
Cut the now cold cake into 3 layers/sponges
Sandwich together with buttercream
I scooped out a little sponge off the top layer of sponge, and then stuck these bits around the top of the cake with the buttercream, to make the curved top of the cauldron.
Carefully, turn the cake upside down and cover the base and sides with more buttercream
Roll out your fondant on a lightly dusted surface to as large a disc as you can and then drape over the cake
Turn the cake back over and ensure it has covered the cake and left the top now fondant free
Take one of the liquorice wheels and remove the liquorice and double it up, and it should fit around the top inner circumference of the cake.
Cover the top sponge with more buttercream and then cover with popcorn and jelly snakes
Taking another liquorice wheel, unravel it and then double it up and twist it, attach each end to the sides of the cake with ½ a cocktail stick to hold in place
Add a ghastly gingerbread finger should you have one
spray the cauldron with the glitter spray
arrange the breadsticks on your serving plate or stand to look like fire sticks/logs, and place the cake on top.
Serve and enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/10/witches-cauldron-cake.html