Halloween Buttercream Kiss Cake

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Grab your piping bags and get ready to squeeze out some sweet, ghost-shaped goodness that will have everyone spooked

about 12 slices

Easy 45 Minutes

Ingredients

Ingredients

For the recipe  Halloween Buttercream Kiss Cake

For the Sponge:

400 g Caster Sugar
250 g Plain Flour
75 g Dr. Oetker Fine Dark Cocoa Powder
1 tsp Dr. Oetker Baking Powder
1 tsp Dr. Oetker Bicarbonate of Soda
2 Medium Eggs
135 ml Semi-Skimmed Milk
135 ml Vegetable Oil
1 tsp Dr. Oetker Madagascan Vanilla Extract
250 ml Water

To Decorate:

185 g Unsalted butter (Room Temperature)
375 g Icing Sugar
15 ml Semi-Skimmed Milk (1 Tablespoon)
1 tsp Dr. Oetker Madagascan Vanilla Extract
Dr. Oetker Black Extra Strong Food Colour Gel
Dr. Oetker Green Extra Strong Food Colour Gel
Dr. Oetker Ultra Violet Gel Food Colours
400 g Dr. Oetker Chocolate Buttercream Style Icing
400 g Dr. Oetker Ready to Roll White Fondant Icing

preparation

Preparation

For the Cake

Step 1: First off, preheat the oven to 170°C/160°C/Gas Mark 3 and grease and base line two 8” spring form cake tins (the ones with sides that can be removed from the base).

Step 2: Now, to get this cake started! Place the caster sugar into a large mixing bowl, then sift in the flour, Cocoa Powder, Baking Powder and Bicarbonate of Soda. Add the milk, eggs and vegetable oil to the bowl and beat everything together until smooth. 

Step 3: Get the kettle on and pour 250ml of boiling water into the mixing bowl, before carefully whisking to a smooth batter. Then divide the mix evenly between the two cake tins (careful, it’s quite runny!)

Step 4: Pop into the oven and bake the cakes for 40-45 minutes until risen, firm to the touch and when a skewer inserted into the centre comes out nice and clean. 

Step 5: Cool in the tins for 10 minutes, before removing from the tin and transferring to a wire rack to cool completely. 

For the Buttercream

Step 6: Grab a large mixing bowl and place the butter into it, then beat with a wooden spoon to soften. Beat in the icing sugar one tablespoon at a time until smooth, then beat in the milk and Vanilla Extract too. When the mix is looking pale, smooth and fluffy, you’re all done.

Step 7: Now grab another two mixing bowls (or any large bowls you have) and divide the buttercream between your three bowls. 

Step 8: Time to get colourful! Drip the green colouring into one bowl, the purple to another and leave the remaining bowl plain.

Step 9: Finally, transfer each buttercream to its own individual piping bag and get ready for the fun bit…

To Assemble

Step 10: Once the cakes have cooled, use a serrated knife to remove any dome tops from the cakes. Place one of the sponges onto a serving dish to become your base layer. Spread half of the chocolate buttercream over the sponge and spread nice and evenly with a palette knife (or regular kitchen knife) over the top of the sponge and around the edges, covering the sponge entirely.

Step 11: Place the second sponge on top and repeat with the remaining chocolate buttercream, smoothing the edges until you’re happy with the finish. Yep, this might take a little while but we promise it’s worth it! Happy? Pop the cake in the fridge for 15-20 minutes to firm up.

Step 12: Chip chop! Grab your scissors and snip the ends of the buttercream piping bags about 1” from the end (Or if you happen to have a savoy plain piping nozzle, now would be a great time to use it!) To pipe the ghosts, hold the piping bag at a 90-degree angle to the cake, squeeeeeeze the bag at around 2cm height from the top of the cake, then release and lift the bag to form a peak. Pipe the ghosts sporadically all over the top of the cake in each of the three colours.

Step 13: Now for the creepy bit … to make the eyeballs, knead a golf ball sized amount of the white fondant on a work surface or chopping board dusted with a little icing sugar. For the larger eyeballs, take a penny sized amount of the fondant, divide into two and roll between your fingers into balls. Flatten slightly then stick them to the side of the cake, repeating all the way around the edges. For the smaller eyeballs, do the same again but on a smaller scale. Don’t worry too much if they don’t all look the same! The more irregular the eyeballs, the creepier the effect. 

Step 14: And we couldn’t forget, make sure to stick a pair of eyeballs onto each ghost too. So pipe a little of the black Gel Colour onto a plate. Whip out your paintbrush, steady your hand, and delicately paint a blob of the black gel colour onto each eyeball to create pupils looking in all directions.

Step 15: And that’s it - you’re done! Now the baking and decorating is over, the best part of this cake is yet to come. Present your spooky centrepiece at your Halloween get together and we can guarantee all eyes will definitely be on you!

To prevent drippy cake tins, put the tins onto baking trays. These will catch any runniness … perfect for scooping up with your finger and having a cheeky taster!

Why stop at 2 colours!? If you fancy adding even more splashes of colour to your little ghosties, simply split your buttercream into more bowls and drip in your other favourite shades of our Extra Strong Gel Colours.

Nutritional Information for the recipe Halloween Buttercream Kiss Cake

Per Serving Per 100 g / ml
Energy 3504 kJ
837 kcal
1528 kJ
365 kcal
Fat 32.54 g 14.21 g
Carbohydrate 128.87 g 56.28 g
Protein 5.11 g 2.23 g

preparation

Preparation

For the Cake

Step 1: First off, preheat the oven to 170°C/160°C/Gas Mark 3 and grease and base line two 8” spring form cake tins (the ones with sides that can be removed from the base).

Step 2: Now, to get this cake started! Place the caster sugar into a large mixing bowl, then sift in the flour, Cocoa Powder, Baking Powder and Bicarbonate of Soda. Add the milk, eggs and vegetable oil to the bowl and beat everything together until smooth. 

Step 3: Get the kettle on and pour 250ml of boiling water into the mixing bowl, before carefully whisking to a smooth batter. Then divide the mix evenly between the two cake tins (careful, it’s quite runny!)

Step 4: Pop into the oven and bake the cakes for 40-45 minutes until risen, firm to the touch and when a skewer inserted into the centre comes out nice and clean. 

Step 5: Cool in the tins for 10 minutes, before removing from the tin and transferring to a wire rack to cool completely. 

For the Buttercream

Step 6: Grab a large mixing bowl and place the butter into it, then beat with a wooden spoon to soften. Beat in the icing sugar one tablespoon at a time until smooth, then beat in the milk and Vanilla Extract too. When the mix is looking pale, smooth and fluffy, you’re all done.

Step 7: Now grab another two mixing bowls (or any large bowls you have) and divide the buttercream between your three bowls. 

Step 8: Time to get colourful! Drip the green colouring into one bowl, the purple to another and leave the remaining bowl plain.

Step 9: Finally, transfer each buttercream to its own individual piping bag and get ready for the fun bit…

To Assemble

Step 10: Once the cakes have cooled, use a serrated knife to remove any dome tops from the cakes. Place one of the sponges onto a serving dish to become your base layer. Spread half of the chocolate buttercream over the sponge and spread nice and evenly with a palette knife (or regular kitchen knife) over the top of the sponge and around the edges, covering the sponge entirely.

Step 11: Place the second sponge on top and repeat with the remaining chocolate buttercream, smoothing the edges until you’re happy with the finish. Yep, this might take a little while but we promise it’s worth it! Happy? Pop the cake in the fridge for 15-20 minutes to firm up.

Step 12: Chip chop! Grab your scissors and snip the ends of the buttercream piping bags about 1” from the end (Or if you happen to have a savoy plain piping nozzle, now would be a great time to use it!) To pipe the ghosts, hold the piping bag at a 90-degree angle to the cake, squeeeeeeze the bag at around 2cm height from the top of the cake, then release and lift the bag to form a peak. Pipe the ghosts sporadically all over the top of the cake in each of the three colours.

Step 13: Now for the creepy bit … to make the eyeballs, knead a golf ball sized amount of the white fondant on a work surface or chopping board dusted with a little icing sugar. For the larger eyeballs, take a penny sized amount of the fondant, divide into two and roll between your fingers into balls. Flatten slightly then stick them to the side of the cake, repeating all the way around the edges. For the smaller eyeballs, do the same again but on a smaller scale. Don’t worry too much if they don’t all look the same! The more irregular the eyeballs, the creepier the effect. 

Step 14: And we couldn’t forget, make sure to stick a pair of eyeballs onto each ghost too. So pipe a little of the black Gel Colour onto a plate. Whip out your paintbrush, steady your hand, and delicately paint a blob of the black gel colour onto each eyeball to create pupils looking in all directions.

Step 15: And that’s it - you’re done! Now the baking and decorating is over, the best part of this cake is yet to come. Present your spooky centrepiece at your Halloween get together and we can guarantee all eyes will definitely be on you!

To prevent drippy cake tins, put the tins onto baking trays. These will catch any runniness … perfect for scooping up with your finger and having a cheeky taster!

Why stop at 2 colours!? If you fancy adding even more splashes of colour to your little ghosties, simply split your buttercream into more bowls and drip in your other favourite shades of our Extra Strong Gel Colours.

Nutritional Information for the recipe Halloween Buttercream Kiss Cake

Per Serving Per 100 g / ml
Energy 3504 kJ
837 kcal
1528 kJ
365 kcal
Fat 32.54 g 14.21 g
Carbohydrate 128.87 g 56.28 g
Protein 5.11 g 2.23 g
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