TOWERING HAUNTED HOUSE CAKE
Steps:
- Make cake: Preheat oven to 350°F. Grease a 9- by 13-inch pan and line the bottom with parchment paper. Grease parchment.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt with an electric mixer on medium speed until combined, about 1 minute. Add eggs, oil, vanilla, and milk. Whisk on medium-low until smooth, about 1 minute. Increase speed to medium and beat for 2 minutes.
- Spread batter into prepared pan. Bake, rotating once, until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in pan on a wire rack, 15 minutes. Turn out onto wire rack, right side up, and cool completely. Make a second cake. Wrap cooled cakes in plastic wrap and chill for 1 hour and up to 2 days.
- Make buttercream: Beat butter with an electric mixer on medium speed until smooth and creamy, 1 to 2 minutes. Beat in confectioners' sugar, 1/2 cup at a time, mixing well and scraping down sides of bowl occasionally. Beat in vanilla and salt. (Use within 2 hours or refrigerate for up to 1 week. Before using, bring to room temperature and beat until smooth.)
- Transfer 1 2/3 cups buttercream to a separate bowl, stir in 10 crushed cookies. Color remaining buttercream gray with black food coloring; transfer 1 cup to a zip-top bag and snip a small hole in one corner (or to a piping bag fitted with a #16 open star tip).
- Set fence template on a baking sheet; top with parchment paper. Melt black candy melts per package directions; transfer to a zip-top bag and snip a very small hole in 1 corner. Pipe melted candy on to parchment, following template; chill.
- Cut cake according to template. Place 1 base layer on a platter; frost top with about 2/3 cup cookie buttercream. Repeat with remaining base layer; frosting only the left- hand side. Place second-story layer on frosting; frost top with about 1/3 cup frosting; top with remaining second story layer. Place tower pieces next to the second story, frosting between the layers. Top with roof pieces, frosting between layers. Frost outside with gray buttercream. Use a cake comb to create siding texture.
- Roll black fondant to about 1/8-inch thickness. Using templates, cut windows and door; gently press a butter knife onto the windows to create panes. Brush windows and door lightly with luster dust; attach to house. Roll together some black and white fondant and make small marbled stones for the walkway.
- Using the gray frosting in the piping bag as "glue," decorate the roof, windows, and all outside with candies. Add the Chocolate Fence. Use remaining 7 crushed cookies to create a path.
HAUNTED HOUSE CAKE FOR HALLOWEEN
The ideal Halloween cake should be as yummy as it is scary! So it is with this haunted house cake made with (appropriately enough) devil's food cake mix.
Provided by My Food and Family
Categories Home
Time 1h44m
Yield 30 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Grease and flour 1 (8-oz.) ramekin and 1 each of the following round pans: 6-inch, 8-inch and 10-inch. Cover bottoms of ramekin and all pans with parchment.
- Prepare cake batter as directed on package. Add dry pudding mixes; beat 2 min. Pour 2/3 cup batter into prepared ramekin, 1-2/3 cups batter into prepared 6-inch pan, 2-1/4 cups batter into prepared 8-inch pan and remaining batter into prepared 10-inch pan.
- Bake cakes 30 to 34 min. or until toothpick inserted in centers comes out clean, removing cakes from oven when they are done. (Smaller cakes should be done at about 30 min., while the larger 10-inch cake should be done after about 34 min. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans and parchment. Cool cakes completely.
- Melt chocolate as directed on package. Beat butter in large bowl with mixer until creamy. Blend in milk, then melted chocolate. Gradually add sugar, mixing well after each addition.
- Stack cake layers, from largest to smallest, on plate, securing layers to each other with small amount of the chocolate frosting. Frost top and sides of cakes with remaining chocolate frosting. Frost sugar cones with green decorating icing; place on cake pieces as shown in photo. Decorate with remaining ingredients to resemble haunted house as shown.
Nutrition Facts : Calories 500, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 80 g, Fiber 2 g, Sugar 62 g, Protein 4 g
HAUNTED HOUSE CAKE
Bring an on-theme Haunted House Cake to your next Halloween get together. As haunted houses go, this Haunted House Cake Halloween treat is not very scary! Maybe it's because it's deliciously obvious there's chocolatey amazingness to be had inside.
Provided by My Food and Family
Categories Home
Time 2h5m
Yield Makes 16 servings.
Number Of Ingredients 15
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package, beating the dry pudding mix into the batter before pouring into prepared pan. Cool cake 10 min.; invert onto wire rack. Remove pan; cool cake completely.
- Melt chocolate as directed on package; cool 5 min. Pour into large bowl. Add sugar, butter and vanilla; beat with mixer on low speed until well blended. Gradually beat in milk until well blended and of spreading consistency.
- Transfer cake to cutting board; cut into pieces as shown in diagram. Arrange cake pieces on tray or platter as shown in diagram, securing pieces together with some of the frosting.
- Frost cake with remaining frosting. Decorate with remaining ingredients as shown in photo.
Nutrition Facts : Calories 500, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
HAUNTED-HOUSE CAKE
This haunted house's towering cookie facade, candy details, and golden caramel windows are guaranteed to become the stuff of legend-that is, should anyone who ventures near live to tell the tale. A winding nougat staircase leads up the chocolate buttercream grounds to the entrance, where a construction-paper caretaker hovers just inside, waiting for the next unsuspecting visitor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- To assemble the cake: Secure one 11-inch cake layer to corresponding-size round foam board with a dab of chocolate buttercream. Spread 2 cups buttercream on top. Stack another 11-inch cake on top of buttercream, and frost as before. Top with remaining 11-inch cake. Spread 1 cup buttercream over top and sides of tier, scraping lightly to create a thin layer, or crumb coat, and refrigerate until frosting is firm, about 30 minutes. Spread 2 cups buttercream over entire tier until smooth.
- Repeat with 9-inch cake layers on second foam board, using 1 cup frosting between layers, 1/2 cup for crumb coat, and 1 cup for the final coat.
- Trim 5 dowels to height of 9-inch tier and 6 to height of 11-inch tier. Insert dowels in corresponding tiers in a circle, 2 1/2 inches from the edge of cake. Center 9-inch tier over 11-inch tier, pressing gently to secure. Fill a pastry bag fitted with a 1/2-inch plain tip (#806) with remaining buttercream. Pipe pearls around bottoms of tiers for a border, as shown below. (Cake can be refrigerated up to 3 days before proceeding.)
- Make the steps: Fill a small bowl with cocoa powder. Cut torrone into 2-to 2 1/2-inch-long blocks. Cut toothpicks in half (1 for each block). Roll torrone in cocoa powder to coat. Insert toothpicks into torrone blocks, and push blocks into cake, starting from top of 9-inch tier and curving to bottom of 11-inch tier. Using a vegetable peeler, shave milk chocolate; sprinkle over tops of tiers.
- Finish the cake: Carefully transfer assembled cookie house to top of cake. Press cookie doors into cake in front of house. Decorate cake with cookie tree, tombstones, and candy cats, if desired. Press caretaker cutout onto top of cake, behind door. Arrange a flashlight behind cake to shine through door and windows.
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