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.

Halloween Celebration Cakes

Halloween Celebration Cakes – Candy Coated Culinista

Last Halloween I made was expected to make another Halloween inspired cake for my work pot luck. So I took this as an opportunity to try some new cake molds.

Yield/Serving: 24
Prep Time: 1 hr.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Chocolate Cake (4 skulls & fluted pan)

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, melted
• 2 large free-range eggs
• 2 cups whole milk
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tbsp milk
• ½ cup boiling water
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 1 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
• ¾ cups white candy melts
• Halloween themed candies for skulls & hole in cake

Assembly
Chocolate Cake

1. Preheat oven to 350°F.
2. Grease chiffon pan cake pan with non-stick spray.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and milk.
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. Slowly add the boiling water and then increase the mixer speed to high and beat for one minute.
7. Separate out ¾ cups of batter and add a few drops of black food colouring and combine.
8. Pour black batter into four skull cavities coated in non-stick spray.
8. Pour the remaining chocolate batter into fluted pans and bake cakes for 35-45 minutes or until a cake tester inserted comes out clean.
9.Allow the cake to cool for 60 minutes in the pans and then invert out the cakes and let cool on a wire rack for 20 minutes or more.
Buttercream
1. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
2. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
3. Decorate and place in fridge to firm up.
Candy Melt Coating
1. Melt white candy melts in a heat proof bowl in the microwave at 30 second intervals until melts have melted.
2. Pour over skulls and place in fridge to firm up.
3. Decorate eyes and face as desired and set aside
4. Place candies in the hole of the cake and place 3 skulls on top. Adhere with some frosting to ensure they stay in place.

Tips
• If you don’t have a mixer with a bigger bowl than traditional size this mixture will spill out. Mix a medium speed at all times.

Mini Halloween Cake, Coffins & Skeletons

Yield/Serving: 12
Prep Time: 1 hr.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Almond Cake & Coffins & Skeletons

• 4 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg
• 2/3 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1/3 cup + 1 tbsp 2% milk
• 1 tsp almond extract
• few drop of orange gel food colouring
• few drops of black gel food colouring

Assembly
Almond Cake & Coffins & Skeletons

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of one 6” pan.
3. Spray pans with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg and almond extract and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder and salt.
7. Pour into butter mixture until just combined and then add milk and mix.
8.Split batter into half and colour half orange and the other black.
9. Pour orange batter into the 6” pan, and black into two min coffins pans & two skeleton mini pans and bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.

Tombstone Salted Caramel Brownies

Yield/Serving: 8 – 10 tombstones
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 10 tbsp unsalted butter
• 1 cup granulated sugar
• ¾ cup Dutch processed cocoa powder
• ½ cup sea salt
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp black gel food colouring
• 2 tbsp salted caramel, homemade or store bought
• White icing, to decorate

Assembly
1. Preheat oven to 325°F.
2. Spray pan with non-stick spray.
3. Melt butter over medium heat in a small saucepan and let cool slightly.
4. Whisk sugar, cocoa, salt in a medium bowl and combine.
5. Pour the butter in slowly and whisk, then add the vanilla extract.
6. Add eggs one at a time and then add flour until incorporated.
7. Finally add black food colouring gel and don’t overmix.
8. Pour batter in pan cavities and bake for 20 to 25 minutes until a cake tester inserted comes out clean.
9. Leave in pans for five minutes and then turn out.
10. Repeat again if you have batter still left over.
11. Decorate with white icing and serve.

Please Enjoy

My thoughts
This was a two day bake for me and I was working on this any free moment in between work. This turned out quite well considering there were a lot of aspects going on and the compliments kept coming in. Now I gave myself an ‘A’ for effort; but the perfectionist in me see’s the mistakes; but I’m still learning so I’ll cut myself some slack. The cakes tasted great I just have to work on coating the skulls evenly and having a steadier hand when decorating. This was still a fun bake and it was appreciated … what else can a girl ask for.

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