Bloody Halloween


  • 500 gram FunCakes Mix for Red Velvet Cake
  • 1 jar FunCakes Glaze Topping – Strawberry
  • FunCakes Flavouring – Strawberry
  • 1 kg Wilton Decorator Icing
  • 3 eggs (150 gram)
  • 100 ml vegetable oil
  • 200 ml water
  • 2x Wilton round baking pans of 20 cm
  • FunCakes Disposable decorating bags
  • Wilton Cake Release
  • Wilton spatula
  • Wilton cooling grid
  • Wilton cake leveler

Preheat the oven to 180°C (convection oven 160°C). Grease the baking pans with Cake Release. Make 500 gram of Mix for Red Velvet Cake as indicated on the package or in this basic recipe.

Divide the batter into the two baking pans and bake the cakes for 40-45 minutes. Then, let them cool down on a cooling grid completely. Make the decorator icing a bit thinner by adding some water. Add to taste the strawberry flavouring. Cut both red velvet cakes in half once, fill with the strawberry cream and place on top of each other. Cover the outside of the cake with the strawberry cream and make horizontal lines on the cream with the spatula, to make it look like a bandage. Fill a decorating bag with half of the strawberry glaze topping, cut off a small tip and let the glaze drip along the edges of the cake downwards. When you’ve reached the desired drip effect, cover the top of the cake with the glaze and make it smooth with the spatula. As a finishing touch stick a knife straight up into the cake.