Toxic sludge Halloween cake
Halloween is finally upon us!
To commemorate the season I have whipped up something a little different that my usual layer cake creations. This treasure has all the height of a layer cake without the hassle of having to bake three or four separate cakes. It’s virtually a modern miracle. You’re welcome.
Serves 10 to 12 people
For the toxic sludge Halloween cake
1 large sponge rectangular cake (43 cm x 31 cm) tinted with black food colouring
500 grams of swiss meringue buttercream
Green gel food colouring
Black gel food colouring
Black, purple, green and orange sprinkles
To assemble the toxic sludge Halloween cake
- Place the freshly baked sponge cake on a clean tea towel. From the shorter side of the cake, roll into a cylinder shape. Allow the cake to cool in the tea towel for 20 to 30 minutes.
- Once the cake is completely cooled, unroll the cake and the tea towel. Trim the sides of the cake with a sharp knife to make them even.
- Divide the cake into three even lengths using a sharp knife.
- Take a quarter of the buttercream and tint to the desired shade of green. Spread the green buttercream over each of the three lengths of sponge cake.
- Re-roll the first length of sponge cake into a cylinder shape. Take the second length of sponge cake and wrap it around the first length of sponge cake. Repeat with the third length of sponge cake.
- Place the rolled sponge cake on a cake board or plate and chill in the fridge for approximately ten minutes.
- Take the remaining buttercream and tint to the desired shade of black. Crumb coat the cake with the black buttercream.
- Chill the cake in the fridge for 30 to 40 minutes or until the buttercream is set.
- Apply a second layer of black buttercream and smooth with a scraper.
- Place the remaining black buttercream, pipe details on top of the cake with a round tip.
- Using a flat palm, push small handfuls of sprinkles on to the bottom of the cake.
- Scatter sprinkles on the top of the cake.