Cauldron Cake - Halloween
Author: 
Serves: 12
 
Ingredients
  • *For the Sponge*
  • 150g Butter + extra for greasing
  • 150g caster sugar
  • 3 eggs
  • 25g cocoa powder
  • 125g self raising flour
  • *For the Buttercream*
  • 100g milk chocolate melted
  • 50g butter
  • 100g icing sugar
  • 1 tbsp milk
  • *For the Decorations*
  • 250g Renshaw Jet Black ready to roll fondant
  • 2 Liquorice wheels
  • 1 x 15g bag of Butterkist cinema sweet popcorn
  • 1 packet of jelly snake sweets
  • 1 x M & S gingerbread witches finger (optional)
  • approx 10 breadsticks, broken in half
  • edible gold glitter spray
Instructions
  1. *Making the Sponge*
  2. Pre heat your oven to 180oC / 160oC (fan)
  3. Grease and line a 6 inch loose bottomed cake tin
  4. Place the butter and sugar into a bowl and whisk until soft, pale and creamy (about 5 mins)
  5. add the eggs and beat for a further few minutes to make the mixture light and airy
  6. Carefully fold in the flour and cocoa powder
  7. 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)
  8. leave to cool
  9. *Making the Buttercream*
  10. Beat the cold butter for a few minutes to soften it, and then gradually add then icing sugar to amen a smooth mixture
  11. add the milk and beat again and then pour in the melted chocolate and beat until you have a smooth buttercream
  12. *Assembling*
  13. Cut the now cold cake into 3 layers/sponges
  14. Sandwich together with buttercream
  15. 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.
  16. Carefully, turn the cake upside down and cover the base and sides with more buttercream
  17. Roll out your fondant on a lightly dusted surface to as large a disc as you can and then drape over the cake
  18. Turn the cake back over and ensure it has covered the cake and left the top now fondant free
  19. 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.
  20. Cover the top sponge with more buttercream and then cover with popcorn and jelly snakes
  21. 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
  22. Add a ghastly gingerbread finger should you have one
  23. spray the cauldron with the glitter spray
  24. arrange the breadsticks on your serving plate or stand to look like fire sticks/logs, and place the cake on top.
  25. Serve and enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/10/witches-cauldron-cake.html