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LOCATION: Recipes >> Holidays >> Halloween Cake 04

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Halloween Magic

1 3/4 ounces Cadbury's Bournville chocolate
4 3/8 ounces butter
6 1/8 ounces soft brown sugar
2 eggs, separated
6 1/8 ounces self-raising flour
1/2 teaspoon salt
1/2 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
7/8 ounce chopped candied peel
1/3 cup milk

3 1/2 ounces Cadbury's Bournville chocolate
20 red sugar balls, (20-30)
2 glace cherries
red liquorice shoe laces

1/3 cup lemon curd
7 7/8 ounces plain butter icing
1 1/16 teaspoons ground mixed spice
yellow food colouring
1 3/4 ounces Cadbury's Bournville chocolate
4 Cadbury's '99' flake from the family box

You will require 20 cm (8 inch) round deep cake tin, greased and
base lined 2 greaseproof paper piping bags Waxed paper

Melt the chocolate for the cake. Cream the butter and sugar, stir
in the egg yolks and melted chocolate. Sift all the dry ingredients
together and fold them into the mixture, followed by the peel and
milk, mixing well. Whisk the egg whites until stiff and fold them
in before turning the mixture into the prepared tin, levelling it
carefully. Bake in a warm oven (1600C / 3250F / Gas Mark 3) for
1-11/4 hours until well risen and cooked. Turn out and cool on a
wire tray.

Make the cats in advance. Melt 100g chocolate carefully in a small
bowl over hot water (or in a microwave oven). Draw or trace one or
several cat outlines about 6 cm (21/4 inches) high onto a piece of
white paper. Place waxed paper on top of the drawing, waxed side

Fill the piping bag with melted chocolate, cut off the tip then
pipe the cat outlines and fill in the centres. Press two red sugar
ball eyes in position and cut up small pieces of cherry for noses,
adding liquorice for whiskers and tails. Leave the cats to harden
for between 1-2 hours, then carefully peel them off the paper.

To complete, slice the cake horizontally through the middle and
sandwich it back together with half the lemon curd. Beat the
remaining curd into the plain butter icing with the mixed spice
and enough yellow colouring to make a rich colour. Spread this
icing all over the cake, making it as smooth as possible.

Trace a suitable witch's outline, first on to a piece of paper and
then carefully mark the outline on the icing at the centre of the
cake. Melt the chocolate, fill the piping bag with it and cut off
the tip. Follow the marked outline with chocolate, filling in the
hair, feet and other suitable features. Pipe star and moon shapes
on to the waxed paper, shiny side up, and fill them in with more
chocolate. Leave the chocolate to dry completely before peeling
the shapes off the paper and placing them on the cake. Make a
broomstick of Flakes and arrange a thin piece on top as the hat
brim. Fill in the witch with crumbled Flake.

Lift the cake on to a brightly coloured plate before standing the
chocolate cats around the edge. The ones at the back can be made
to peep over the top, depending on where the cake is placed on the

Tip: If the chocolate hardens in the bag while you make up the cats
or complete the decoration, put the bag in a warm place to melt
the chocolate again.


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