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Halloween Decorating Kit - How To

Ingredients:

Recipe for sponges:

300g butter or margarine at room temperature
300g caster sugar
300g self raising flour
6 medium eggs
1-2 tsp of each food colour

Vanilla Buttercream:

500g butter at room temperature
800g icing sugar, sifted
1-2 tsp vanilla flavour

Method:

Preheat oven to 160ºC / 180ºC fan/Gas Mark 3

Step 1

Preheat oven to 160ºC / 180ºC fan/Gas Mark 3.

Blend butter and sugar untill light and fluffy

Step 2

Place butter and sugar into a bowl and beat until light, fluffy and pale in colour.

Add Eggs and Flour and combine together

Step 3

Add eggs and flour and combine all the ingredients together.

Seperate the mixture between 3 bowls and colour each one with the past colour

Step 4

Separate the mixture evenly into three bowls and add purple, pink and blue food colouring to each.

scoop each colour into three seperate tines. Bake for 25-30 minutes untill risen and firm to the touch

Step 5

Using a tbsp or ice cream scoop, spoon each colour into three seperate tins. Bake for 25-30 minutes until well risen and firm to touch.

Once cooked, leave to cool in the tin for a few minutes then turn out onto a cooling rack

Step 6

Leave to cool in the tin for a few minutes then turn out onto a cooling rack. Leave to cool completly.

Beat the the butter, sifted icing sugar and vanilla flavour together until smooth to make the buttercream.

Step 7

Beat the the butter, sifted icing sugar and vanilla flavour together until smooth to make the buttercream..

Trim and level your cakes. Layer each sponge using buttercream.

Step 8

Trim and level your cakes. Layer each sponge using buttercream.

Add the orange food colouring to the remaining buttercream and coat the cake.

Step 9

Add the black food colouring to the remaining buttercream and coat the cake.

Decorate with the sprinkles and enjoy! Tag @pmecake so we can see your amazing cakes!

Step 10

Decorate with sprinkles and enjoy! Tag @pmecake so we can see your amazing cakes!

TIPS!

Tip 1

To avoid a wonky cake, make sure your layers are neatly trimmed. For a straight top use a cake leveller and for the sides place a cake board slightly smaller than the cake and trim off the cake crust using a serrated knife!

Tips!

Tip 2

Test bake your colours with a cupcake to help you decide on a shade of colour!