Bleeding Eyes Fault Line Cake

Bleeding Eyes Fault-Line Cake - Candy Coated Culinista

Happy Halloween everyone. This is my second favourite holiday in conjunction with Dia de los Muertos. I knew I wanted to make a new cake and well I am very happy how creepy; but cute this turned out.

Yield/Serving: Makes 3 – 6” inch pans
Prep Time: 1 hour
Cook Time: 45min – 50 min.
Difficulty level is: Medium


• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tbsp espresso powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp sea salt
• 1 cup (2 sticks) butter, melted
• 2 large eggs
• 2 cups milk
• ½ cup canola oil
• 2 tsp pure vanilla extract
• 2 tsp fancy molasses
• ½ cup boiling water
• 2 cups butter, at room temperature
• 5 cups confectioners’ sugar
• 3 tbsp milk
• 4 tsp pure vanilla extract
• Red food powder
• Clear Piping Gel
• Bloody candy eyes
• Black sprinkles


1. Preheat oven to 350°F.
2. Place parchment paper into three 6” cake pans and spray with non stick spray.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, cocoa powder, espresso powder, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, canola oil, vanilla, molasses and water.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Pour batter into pans evenly and slam on counter to remove air bubbles cover with aluminum foil. (The will make the cake moist and light)
7. Bake for 45 to 50 minutes or until a cake tester inserted comes out clean.
8. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 35 to 40 minutes or more.
1. Using the stand mixer with the whisk attachment beat butter and confectioners’ sugar until creamy for about 10 minutes.
2. Add in milk and vanilla and combine well.
Fault Line
1. Do a crumb coat of white buttercream and place in fridge and let firm up.
2. Apply eyeballs and sprinkles to cake.
3. Mix red food paint and clear piping gel until mixture turns red.
4. Pour into piping bag and decorate cake.
5. Enjoy

• Add more milk if the buttercream is too dry and more confectioners’ sugar if the buttercream is too wet.
• Batter may look far too runny; but don’t worry.

Please Enjoy

My thoughts
This cake was my backup cake if my more gruesome cake didn’t turn out. Well … sigh…my gruesome cake didn’t turn out because there was a technique I just couldn’t get to work. However, I am totally loving this back up cake turned out. It’s still very halloweeny and my fault line improved and it’s not keg shaped. Now I just have to work on another technique and next year I post one perfectly Halloween themed cake (fingers crossed). This is the same recipe I used for my Skull fault line cake; I just changed the decorations. Amazingly moist; but this time the buttercream had a much better texture. Not adding food colouring and whipping it for much longer helped a lot.

Bloody Brains Halloween Meatloaf

Bloody Brains Halloween Meatloaf - Candy Coated Culinista

Bloody Brains Halloween Meatloaf – Candy Coated Culinista

What a happy accident this meal turned into. I was having company over and said I haven’t made meatloaf in awhile and this amazing recipe just fit the bill.

Yield/Serving: 6-8
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Easy

From: No Crumbs Left


• 1 cup ketchup
• ¼ cup brown sugar
• 3 tbsp apple cider vinegar
• ½ tsp hot sauce
• 1 pound ground beef
• ½ pound ground veal
• ½ pound ground pork
• 2 large eggs
• 1 cup finely chopped yellow onion
• ¾ cup gluten-free white bread crumbs
• ¾ cup chopped fresh parsley
• ¼ cup chopped fresh chives
• 2 tbsp chopped fresh basil
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 8 slices of bacon

1. Preheat oven to 350°F.
2. Using a small bowl, combine ketchup, brown sugar, cider vinegar and hot sauce.
3. Using a large bowl mix ground meat, eggs, onions, bread crumbs, parsley, chives, basil, salt, black pepper until combined.
4. Form mixture into a brain shaped loaf on a baking pan.
5. Cover with bacon slices and tuck under bacon ends along the sides.
6. Bake for 45 minutes, then remove meatloaf from the oven, and brush half the glaze over top.
7. Bake for another 15 minutes or until meatloaf is cooked through and let rest for 15 minutes before slicing and serving.

• I served my meatloaf with chives and parsley roasted gem potatoes and sautéed rapini with garlic and shallots.
• I used a 50/50 mix of beef and pork and sage instead of basil and regular bread crumbs.

Please Enjoy

My thoughts
Since its October it’s skulls to the Nth degree at my place; more so than the usual. As soon as I plated this meatloaf on my skull platter, this looked like a bloody brain coming out of a skull. The glaze is sweet and tangy; my only change would be to use crushed tomatoes versus processed tomato ketchup as the sauce was probably a touch too sweet for myself. However; the combination of chives and parsley in the meatloaf was delightful; just ensure to finely dice evenly and the texture will be perfecto.

%d bloggers like this: