Main Recipe

VAMPIRE S KISS CAKE

beware the kiss of the vampire! or instead you can celebrate it with this gothic homage to october's special, spooky elegance. halloween comes just once a year, so celebrate with a cake that drips blood with every slice...!

Time: 2930 minutes

Number Of Ingredients: 18

Ingredients: egg whites,eggs,whole milk,vanilla,cake flour,granulated sugar,baking powder,fine salt,unsalted butter,frosting,lemon extract,almond extract,corn syrup,cornstarch,red food coloring,food coloring,green food coloring,candy sprinkles

Steps:

  1. make your batter
  2. preheat your oven to 350c prepare 4 six inch round , three inch deep cake pans by greasing with shortening , placing a baking paper round on the base , greasing again , and flouring
  3. i know its a lot just to prep the pan , but you will never have cake stuck clinging to your pan ever again ! worth it
  4. in a medium-size bowl , combine your egg whites , whole eggs , 1 / 2 cup of your milk , and vanilla , lemon extract , and almond extract , and whisk to combine
  5. set aside
  6. in the bowl of a stand mixer fitted with the paddle attachment , combine your cake flour , sugar , optional whole milk powder , baking powder , and salt and mix on low speed for a few minutes until combined
  7. low speed is important here so as to avoid creating a burst of flour that will get all over your hair and maybe in your eyes , it is the worst
  8. all at once , add in your butter and keep mixing to moisten your dry ingredients , about 20 seconds
  9. begin streaming in your remaining 1 1 / 2 cups milk , half a cup at a time , continuing to beat on the lowest speed
  10. when all the milk is added , raise the mixer speed to medium and continue to beat the batter for about 1 minute
  11. this process is important because it incorporates air into your batter
  12. dont worry about developing too much glutencake flour has less than regular all-purpose
  13. scrape your bowl , and then return the batter to low speed
  14. add your egg mixture in three batches , allowing each to incorporate fully before adding the next
  15. i like to beat again here on medium for about 20 seconds just to make sure the batter is totally homogenous !
  16. bake your cake
  17. divide your batter between your prepped pans and smooth the tops
  18. bake for roughly 40-50 minutes , but keep an eye on them starting at minute 30
  19. youll know theyre baked when you press down in the center of each cake and it springs back
  20. you can also insert a cake tester , and it should come out clean with at most a few crumbs clinging to it
  21. remove your cakes from the oven and allow to come to room temperature on a rack
  22. then , i like to wrap them up in plastic and put them in the fridge for at least half an hour , preferably overnight before i remove them from the pans
  23. wrap each cake individually in plastic and put it in the refrigerator for at least 3-4 hours before stacking
  24. whether in the pan or just wrapped in plastic , these cakes should rest in the fridge for at least 8 hours total before stacking
  25. make your buttercream', "whip up some milkmoon meringue buttercream , you'll need 2", '5x the amount listed in the recipe
  26. reserve 5 cups of this buttercream for your filling , and set the rest aside
  27. make the blood
  28. pour your corn syrup into a bowl , and add a small squirt of red food coloring
  29. if you are using gel color , this may be enough ! if you are using a water-based coloring , you may need quite a bit to achieve a deep , bloody red color
  30. bonus points if you add a tiny , tiny touch of blue to give depth to your syrup
  31. mix in a tablespoon of or cornstarch , and test for thickness
  32. you can leave thickness up to your best judgement , but you want a nice ooze to it , without being too runny
  33. a good test is that a drizzle of syrup from a spoon should take a full second to melt back into the syrup in the bowl
  34. add more cornstarch if you need to ! then , when you have a nice oozey consistency , set aside
  35. prep your layers
  36. start by trimming the domes off your chilled cakes
  37. we want flat disks of cake so we can accomplish a tall build !
  38. now torte your layers out
  39. torting is the process of cutting a large chunk of cake into smaller layers , and its kind of my jam
  40. i torted ten very thin layers of blue and four of orange cake for fridas birthday cake , and even trimmed the brown bottom off each cake too
  41. you can choose to just trim the domes and leave as-is , or torte each cake in half
  42. the most important thing is that pretty color , so dont sweat it if you dont have time to torte like crazy
  43. build your cake
  44. alright , all that leveling of your layers finally pays off ! stack your layers on a 7 or 8 round cake drum with a small dab of buttercream in the middle to anchor the cake', "spread a very thin layer of buttercream from the 5 cups you set aside for the filling between each layer until you've used up about 1 / 3 of your torted cake layers", "spread buttercream on top of the layers you've built up so far", "now for the fun part: let's get bloody ! this part is a little tricky , so here's what we're trying to do: we are creating little chambers within the buttercream layered extra-thick between two cake layers , so that we can fill those chambers with blood syrup", 'when you cut the cake into slices , you will burst these chambers open , and blood will ooze out when the slice is removed
  45. the chambers are important here because if you just pour a giant pool of blood between two cake layers , when the cake is cut all the blood will run out at once and threaten the structural integrity of the cake !
  46. scoop about a cup of buttercream into a pastry bag and cut the', "pipe a ring of buttercream around the top of the stack of cake you've built up , creating a dam around the edge", 'build that dam in by about an inch to thicken it
  47. pipe another ring of buttercream in the middle , and fill it in so the center is totally covered
  48. you should aim to have a one- to one-and-a-half inch wide trough that forms a ring in the buttercream now
  49. in order to create the chambers that will hold your blood syrup , pipe lines that join the center buttercream circle with the outer ring
  50. ideally you want 5-6 equally-sized sections formed
  51. refer to the image in the gallery above so you can see exactly what sort of pattern you should be aiming for here', "carefully spoon your blood into each chamber you've created , filling almost to the top but not quite", "spread a very thin layer of buttercream onto the bottom of one of your slices that's waiting to be stacked , and place it buttercream side down on top of the blood chambers you've created", 'press gently to ensure that you are sealing the blood fully within the buttercream
  52. now refrigerate your stack until the buttercream is firm , about 10-15 minutes', "continue with your normal layering until you've used up 2 / 3 total of your cake layers , and repeat the blood chamber process", 'then , continue stacking until you have just one or two layers left to stack , and create a third and final blood chamber layer
  53. stack your final two layers and refrigerate the whole cake for at least 1 / 2 hour
  54. remove from the refrigerator when the cake doesnt wiggle when you shake it , and place it on a turntable on the counter
  55. using a serrated knife , go around the cake trimming off those crusty sides
  56. wrap the nude cake in plastic , and put it back in the refrigerator
  57. frost your cake
  58. combine any remaining buttercream from your filling with the buttercream you had set aside
  59. from your total remaining buttercream , remove 1
  60. 5 cups and set it aside
  61. color the rest a light purple
  62. frost your cake and smooth with an extra-tall scraper , or you can opt to diy it like i do with a 14 quilting ruler ! frost as cleanly as you canyou want your cake looking smooth and beautiful
  63. put the cake back in the refrigerator to firm up
  64. set any remaining purple buttercream aside
  65. pipe the spiderweb lace
  66. place one cup of the white buttercream you set aside in a pastry bag fitted with an ateco 6 round
  67. pipe the base of the web by creating thin rays of buttercream on the side of the cake
  68. then , connect the rays by piping "u" shapes between them , creating a spiderweb look
  69. finally , pipe a small dot of buttercream at the end of each ray , and place a silver pearl on each for some extra glamor !
  70. pipe your gothic roses
  71. take your remaining purple buttercream and add more purple coloring to achieve a deeper color
  72. place your green buttercream in a piping back outfitted with a coupler , and attach a medium round
  73. use your white buttercream to pipe a smaller white spot on top of each bud using the same size
  74. place your purple buttercream into a piping bag fitted with a medium or large petal
  75. pipe your roses on to small squares of parchment paper and freeze until firm
  76. color half of you remaining white buttercream a deep leaf green and place in a piping bag fitted with a medium or large leaf
  77. mound remaining white buttercream onto the top of the cake to create a nice pillow for your roses
  78. arrange them quickly , pressing each lightly into the buttercream to make sure it sticks
  79. use your green buttercream to fill in any gaps with piped leaves', "create the vampire's kiss", "with a small paring knife , carve two small holes in your buttercream to mimic the puncture mark of a vampire's teeth in the side of the cake", 'shortly before serving the cake , using pipette , squeeze bottle , or even a plastic straw , wooden skewer , or toothpick , allow two small drips of blood to ooze from the holes', "only use a little bit of blood syrup for each so the drips don't quickly ooze al the way down the side of the cake", 'now don your fanciest cape and sharpen your teeth , and you are ready to delight your guests with this terrifying treat !
  80. enjoy !
    time-to-make    course    preparation    occasion    for-large-groups    low-protein    desserts    1-day-or-more    fall    holiday-event    romantic    dietary    halloween    seasonal    low-in-something    taste-mood    sweet    number-of-servings

More recipes...

Vampire's Kiss Cake Recipe - Food.com

Provided by : food.com

—Create the Vampire's Kiss—. With a small paring knife, carve two small holes in your buttercream to mimic the puncture mark of a vampire's teeth in the side of the cake. Shortly before serving the cake, using pipette, squeeze bottle, or even a plastic straw, wooden skewer, or toothpick, allow two small drips of blood to ooze from the holes. ...Show details

Created: 1 days ago

How To Make A Vampire Halloween Cake - Food.com

Provided by : food.com

Vampire's Kiss Cake. Sink your teeth into this demonic beauty. Bake Your Cake & Let It Chill. Trim off the domes to make flat disks. If you’re up for it, you can torte the cake into 10 thin layers. Advertisement. Build Your Tower. Anchor your cake with a dab of buttercream. Then, spread a thin layer between each cake layer as you stack them ...Show details

Created: 2 month ago

Vampire Kiss Cupcakes | Tastemade

Provided by : tastemade.com

Vampire Kiss Cupcakes Fabulous AF with a blood-red center and mirror glaze icing as dark as your soul. ...Show details

Created: 2 days ago

Vampire Kiss Cupcakes - This Silly Girl's Kitchen

Provided by : thissillygirlskitchen.com

Vampire Kiss Cupcakes (Vanilla Cupcakes with Vanilla Bean Buttercream) ...Show details

Created: 5 days ago

Vampire's kiss cocktail recipe - BBC Good Food

Provided by : bbcgoodfood.com

Get into a Halloween mood with this vampire-inspired cocktail, with champagne, vodka and raspberry liqueur. Garnish with red sugar for the wow factor ...Show details

Created: 3 days ago

Red Velvet Vampire Cupcakes Recipe - Food Network

Provided by : foodnetwork.com

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the ...Show details

Created: 2 days ago

Vampire's Kiss Cocktail {Easy Red Wine Cocktail}

Provided by : seductioninthekitchen.com

Vampire’s Kiss is a fun Halloween cocktail made with tart cherry juice for a little of a bite. This delicious vampire kiss cocktail will be your favorite red wine cocktail. Enjoy this Halloween drink! ...Show details

Created: 4 days ago

Red Velvet Cake III Recipe | Allrecipes

Provided by : allrecipes.com

Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan. Step 3 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. ...Show details

Created: 1 days ago

The Great British Bake Off (series 10) - Wikipedia

Provided by : en.wikipedia.org

Vampire's Kiss Raspberry Vodka Cake Henry 1920s Pies 3rd White Russian Cake Michael Mango, Lime & Ginger Pies 8th Brambling Cake: Michelle Blueberry & White Chocolate Crème Brûlée Pies 7th My Little Sister the Dancing Queen's Piña Colada Cake Priya Lemon & Raspberry Ripple Pies 2nd Meena Colada Cake ...Show details

Created: 3 days ago

Red Velvet Out of the Box Cake | Jessy + Melissa

Provided by : jessyandmelissa.com

This doctored red velvet cake mix is better than one made cake from scratch. The pudding, sour cream and buttermilk make a dense bakery style cake. Jessy + Melissa - Living Happily Ever After since 2001. Navigation. Recipes. ...Show details

Created: 2 days ago