Spooky Halloween Cake


  • 750 gram FunCakes Mix for Cupcakes
  • FunCakes bake release spray
  • 125 gram FunCakes Mix for Buttercream
  • 850 gram FunCakes Fondant bright white
  • 150 gram FunCakes Fondant royal purple
  • Small piece of FunCakes Fondant raven black
  • FunCakes icing sugar to roll out on
  • FunCakes edible glue
  • 7,5 eggs
  • 375 + 150 gram soft unsalted butter
  • 125 ml water
  • Apricot jam
  • Wilton wide glide rolling pin
  • Wilton spatula angle
  • Wilton cooling grid
  • Wilton cake leveller
  • Wilton plastic dowel
  • 3 deep round baking pans Ø15 cm, e.g. PME
  • Cutting wheel, e.g. PME
  • Sharp jagged knife

Preheat the oven to 180°C (convection oven 160°C). Prepare 125 gram Mix for Buttercream and 750 gram Mix for Cupcakes as indicated on the package or in the basic recipes for buttercream and cupcakes. Grease the baking pans with Bake Release Spray and divide the batter into the pans. Bake the cakes for 50-60 minutes. Check the cakes in between with a tooth pick to see if they are ready. Release them on a cooling grid right after baking. Finish the buttercream.

Cut the cakes in half and fill them with buttercream and apricot jam. Stack them on each other and push the dowel in from the top and cut it to the right size. Use the knife to transform the top cake into a half ball shape. Cover the cake with buttercream and place it in the fridge.

Roll out the black fondant thinly and use the cutting wheel to cut out the eyes and the mouth. Roll out the purple fondant, cut out a rectangle shape and form this into a bow. Place a small piece of purple fondant over the bow for the knot. Knead the white fondant well and roll it out on a with icing sugar covered work surface and use this to cover the cake. Use the edible glue to stick the eyes, mouth and bow on the ghost.