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

Ingredients
Cake

• 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
Buttercream
• 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

Assembly
Cake

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.
Buttercream
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

Tips
• 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.

Sugar Skull Fault Line Cake

Sugar Skull Fault Line Cake - Candy Coated Culinista

Sugar Skull Fault Line Cake – Candy Coated Culinista

My first foray into this new cake trend. This is really a test cake for a cake I am attempting for Halloween proper; so I have to start somewhere and today is the day.

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

Ingredients
Cake

• 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
Buttercream
• 2 cups butter, at room temperature
• 3 cups confectioners’ sugar
• 4 tbsp milk
• 2 tsp pure vanilla extract
• Blue food colouring
• Orange food colouring
• Purple food colouring
• Green food colouring

Assembly
Cake
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.
Buttercream
1. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
2. Add in confectioners’ sugar into the butter and beat on low speed then 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. When crumb coat is firm, use bowls and start preparing your coloured buttercream. (Purple being the bulk of the buttercream followed by orange for the fault line colour and white, blue and green for the swirls on top.)
3. Frost the middle of the cake with orange frosting and smooth with icing smoother.
4. Apply sugar skulls and mini skull sprinkles to orange buttercream.
5. Frost the remaining of the cake with purple frosting stopping where the sprinkle begin.
6. Ensure this layer is thicker than the layer of sprinkle and decorations.
7. Smooth with an icing smoother at sides and top.
8. Enjoy

Tips
• 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
I was worried there for a moment when I was pouring in the batter; but this cake looked amazing and smelled wonderful coming out of the oven. This cake is the moistest chocolate cake I have ever had and I even had some even though I am not a chocolate fan. I officially have my chocolate cake recipe. Reviews were the cake is great with a lovely texture, the perfect amount of sugar; but the coloured frosting needs work and I agree. Adding all this food colouring made the buttercream taste slightly artificial. I think I have to find a different type of food colour or add more confectioner’s sugar; which I would hate to do as I try not to add too much sugar in my bakes. The layers looked good and next time I think I will add a touch more buttercream in between and I now know I have to invest in some cake smoother & scraper tool as eye-balling turns into a keg shaped cake bulbous in the centre lol.

Sugar Skull Fault Line Cake - Candy Coated Culinista

Sugar Skull Fault Line Cake – Candy Coated Culinista

Sugar Skull Fault Line Cake - Candy Coated Culinista

Sugar Skull Fault Line Cake – Candy Coated Culinista

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