Dreadful drip cake recipe

Dreadful drip cake recipe

1 rating

This easy Halloween cake recipe is ideal for a last-minute party as it's simply a matter of decorating two ready-made Victoria sponge cakes with black icing and this slimy white chocolate 'drip'. The black and green icings create a dramatic effect that guests will love, and it tastes delicious too. See method

  • Serves 16
  • 40 mins to prepare, plus cooling
  • 595 calories / serving

Ingredients

  • 2 Tesco Finest Victoria sponges
  • 150g unsalted butter
  • 300g icing sugar, plus extra for dusting
  • 2 x 250g packs ready-to-roll black icing

For the drip icing

  • 300g white chocolate, finely chopped
  • 150ml double cream
  • 1 x 10g tube green gel food colour

Each serving contains

  • Energy

    2495kj
    595kcal
    30%
  • Fat

    28g 40%
  • Saturates

    17g 85%
  • Sugars

    71g 79%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 83g Protein 3.4g Fibre 0.7g

Method

  1. Put 1 sponge cake on a 22cm cake board (see Tip below to cover the board with icing). Cut around the other sponge so it has a diameter of 10cm and set to one side. To make the buttercream, put the butter in a bowl and gradually beat in the icing sugar until combined. Spread the buttercream over both sponges (keeping them separate) to cover and smooth with a palette knife.
  2. To cover the large cake with the black icing, roll out a 17cm circle on nonstick baking paper (you will need about 120g of icing for this). Brush very sparingly with a little cold water. Place on top of the cake, wet side down, and trim away any overhang, reserving the trimmings. Measure the height and circumference of the cake and roll enough icing to create a rectangle of that size. Brush it very sparingly with water and stick the wet side to the side of the cake. Smooth the sides gently with a plastic cake smoother or your hands. Repeat with the remaining black icing to cover the small cake, making a 10cm circle for the top.
  3. Put the chocolate in a heatproof bowl. Heat the cream in a pan over a medium heat until bubbles just begin to form, then pour over the chocolate in the bowl and stir. Leave to cool for 5 mins, then stir in food colour until smooth and bright green. Leave to cool to almost room temperature.
  4. Pour or pipe the green icing onto the cakes, letting it drip down the sides. Leave to set slightly, then put the smaller sponge on top. Use a skewer to hold the cakes in place, if necessary.

Tip: To cover the cake board, roll out an extra 250g black icing and stick it on with icing sugar mixed with water. Trim, leave to dry, then place the cake on top. To cut icing cleanly, use a pizza cutter and ruler.

This cake is perfect for a Halloween celebration. We advise enjoying as a treat as part of a balanced diet.

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