Halloween baking time! When I was younger my sister and I would have our friends round at Halloween, dress up and play lots of games. Eating a boiled sweet from a pile of icing sugar without using your hands, eating a doughnut from a string without using your hands… looking back they were very no hand based! It was always super fun, and I still love carving pumpkins.
So I wanted to make a Halloween cake that edged towards cute rather than truly scary. Meringue ghosts have been something I’ve been meaning to make for a while, and I wanted to make a blood style drip cake to finally conquer drip cakes. This is what I came up with – a Spooky Halloween Blood Drip Cake with Meringue Ghosts and Bones.
The little ghosts and bones are really easy to make – just piped meringue. I used a cocktail stick dipped in black food colouring to add the details. The drip caused me huge problems. The amount of food colouring I had to add to the white chocolate made it seize and made it totally un-drippable. There was no more chocolate left, so the drip is just plain icing.
Embrace Halloween and make your own spooky cake – then have your friends round and eat it without using your hands, in the true spirit of the holiday!
Recipe: Spooky Halloween Blood Drip Cake with Meringue Ghosts and Bones
A cake – I had a gluten-free lemon and white chocolate mud cake in the freezer so used that.
For the meringues (the Meringue Girls recipe is the best I’ve found)
90g egg whites
180g caster sugar
For the Swiss Meringue Buttercream (my go to recipe is Sweetapolita’s)
150g egg whites
250g caster sugar
tsp vanilla extract
For the drip
- Make your meringues ghosts and bones. Heat oven to 200c. Put the sugar on a baking tray a heat for 5 mins. Meanwhile whisk egg whites to stiff peaks. Add the sugar spoon my spoon, as the mixer is still running.
- Reduce the oven heat to 100c. Spoon the meringue into a piping bag and cut a small tip of for the bones. Pipe continusously an ‘s’ shape for one end, followed by a straight line and another ‘s’ at the other end.
- For the ghosts, cut the hole a bit bigger. Hold the bag vertically and pipe three blobs on top of each other. Take a cocktail stick dipped in black food colouring and add features. Cook both for about 30mins.
- Make the frosting. Put the egg whites and sugar in a heat proof bowl. Cut the butter up into small cubes. Put the egg and sugar mix over a bain marie and whisk continuously until the sugar has dissolved (rub a bit between your fingers to check). Whisk the mixture until the bowl is completely cool (could take about 10 mins). Then switch to a beater and add the butter one cube at a time on a slow speed until its all compeltely combined. Add a few drops of black food colouring to get a nice spooky grey colour.
- Now assemble. Split your cake into three layers. Pipe buttercream in a dam round the outside of each layer and fill the middle with jam as you stack them up. Give the whole thing a crumb coat and stick in the fridge to cool.
- Frost cake fully and put back in the fridge.
- Make the icing. Mix up some icing to a consistency that still runs but not too much. Using a spoon, make the drips on the top of the cake and then fill the rest of the top of the cake.