Are you looking for a more extravagantly decorated cake for Halloween?
I tried the 1/4 inch stripe comb from Evil Cake Genius for the first time and I am impressed with the outcome! I mean I still have to learn a lot but see for yourself :)
I used the monster mash sprinkle mix from Manvscakes, which contains a big amount of candies sprinkles which I like! An Instagram post of manvscakes was the inspiration for this cake. Thank you!
#recipes #bakingday #cakedecor #cakedecorating
Start off with a large bowl. Combine the sugar, eggs, oil, salt, and vanilla. Add butter milk, flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the hot coffee; the batter will be very thin. Divide the batter evenly among 2 8-inch cake pans. Bake for 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until it reaches room temperature. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. As a last step add the vanilla. Dye the buttercream at least 24 hours before using it to give the colors enough time to develop.
To assemble the cake, place the bottom layer on a plate and cover it with a thin layer of vanilla buttercream. Top it with the second cake layer and repeat the step. Then apply the last layer and cover the cake with buttercream on the top and its sides. Refrigerate the cake for about 40 minutes. Remove the cake from the refrigerator and apply a thick layer of black buttercream. Use the cake comb to smooth the cake, then use the stripe comb to make the stripes. Place it in the fridge for 20 minutes, then apply the colors for the stripes and smooth it out.
Prepare the dark chocolate ganache while the decorated cake is resting in the fridge. In a small bowl add chopped dark chocolate and pour hot heavy cream over it. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be too runny. If wished add some black food coloring.