Saturday, September 7, 2013

Halloween Cakes Anyone Can Do

Isn't this cake from Country Living awesome?  I love cakes that are a bit "understated" like this.
Here are a couple others that I think a relatively unskilled cake decorator (ie ME!) could tackle without much trouble.

Green frosting, chocolate frosting (with a flat decorator tip), and twix for bolts.  Super-cute, without a lot of skill needed.
 Just do two bundt cakes, and put one upside down.  Pretty easy, right?
Just frost the cake, and then take a few minutes to place the pumpkins on.  Easy, peasy.
 Multi-colored cake.  Below is the recipe I would use for this:
 How to Make Beautiful Multi-Colored Cakes

1 white cake mix per two layers of cake (I like Duncan Hines for this)
1 c sour cream
1/2 c veggie oil
3 eggs
1/2 tsp almond extract

Split batter into as many bowls as you plan to color.  In the case of the picture above, I would use three cake mixes, so divide into three bowls.

For each half box of cake mix, use a heaping 1/2 tsp of food coloring, so in the case of the picture above, you'd want to do a heaping tsp per bowl, since they are each equivalent to one entire cake mix.

Mix one bowl with orange, one with green, and one with purple.

Divide orange batter into two 8-inch round cake pans that have been greased and floured.  Bake at 350 degrees for 20-22 minutes, or until toothpick comes out clean.  Allow to cool for a few minutes in the pan, then dump them onto a cooling rack.

Divide green batter into the now-empty cake pans.  Repeat process.

Divide purple batter into the cake pans.  Repeat one final time. :)

Allow all six layers of cake to cool on cooling racks.
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Frosting:
1/2 square butter or margarine, softened
powdered sugar
canned milk
capful of vanilla
one quick shake of salt

Mix butter until smooth.  Add powdered sugar and canned milk alternately until you reach the desired volume and consistency you'd like for spreadable frosting (for me, this is usually about one can of canned milk per bag of powdered sugar).  Add vanilla, and a quick shake of salt, and mix in well.  Dye frosting if desired, or leave white.  (This recipe comes out a little bit off-white due to using butter instead of shortening.)

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