2 more weeks till Halloween!! Happy Pre-Halloween by the way! I’ve always love having Halloween parties (except that I ban spiders! Hahaha yes I freak out when I see little crawlers!) By besides that, it’s always a fun time especially with Halloween Seasons. I’ve been attending Halloween parties for a few years already, with cool make up on and costumes of course! Last year was a Zombie.. and the year before was little red riding hood. By really I’ve always wanted to do a Halloween party at my place – but too bad though, this year’s Halloween falls on a Thursday! 😦 Tough luck! It’s most unlikely to happen when Halloween’s on a Weekday because you can’t really stay late and get out into the street, knocking on people’s doors and scary the HELLLLLLLLLLLLLLL out of them! HAHAH.. Hopefully next year will be a good chance!
Although there’s no party this year, it did not mean there’s nothing to celebrate. Actually this year is very special, cause I’ve made my very first Halloween cake! I’ve wanted to do something a little simple but different, nothing too technical and time consuming.. and it must be fun! Whilst browsing through my pinterest, I found this super cool cake by ‘cooking with sugar (site below)’, she made a beautiful swirled cake with purple and orange! NICE!!! I’m going to do that too, but I wanted it to be quite haunted! The idea then comes in with a cemetery cake! 🙂 And it must be a different flavour too! Ovaltine!!!! OMG.. I love that drink, it’s always my favourite one in my childhood! I must say, Google images is one of the best place to get you started with cooking ideas – you can really get surprises from there! 🙂 Along with my skeleton toy left from the last year’s party! Great!
You’ll need (make one 30x11cm cake):
For the sponge cake
- 120 grams cake flour
- 1 teaspoon baking powder
- 4 eggs, at room temperature, separate white and yolks
- 80 grams caster sugar
- 40 grams caster sugar
- 2 tablespoons ovaltine powder
- Purple colouring
- Colour colouring
- 170 grams of milk chocolate
- 4 tablespoon of ovaltine powder
- 150 gram thicken cream
- 1 tablespoon honey
- 2 packs of chocolate finger biscuits
- 3 pieces of Lady Finger
- 50 grams melted Dark chocolate
- Skeleton toys
- Oreo cookies (remove the cream parts)
- Preheat oven to 180C. Brush the inside of a 30cm x 11cm loaf tin with melted butter to all edges.
- In a mixing bowl, whisk egg whites with 80 grams of caster sugar in 3 additions until soft peak forms.
- In another mixing bowl, whisk 40 grams of caster sugar with the egg yolks until it turns pale yellow.
- Pour in the egg white mixture into the yolk mixture in 3 additions, fold until incorporate.
- Sifted flour twice and add to the egg mixture 2 separate times, fold until incorporate.
- Divide batter into 3 separate bowl of equal weigh. Add 3 tablespoon of ovaltine to 1 batter bowl, purple colouring into the second batter bowl, and orange into the third batter bowl.
- Working in a fast pace, fold 3 bowls separately until combined.
- In the prepared tin, pour half of the ovaltine batter to the tin, add purple, and then orange, pour in a swirly motion to form different patterns, until all purple and orange are in the tin.
- Finally, add the remaining ovaltine batter to the top.
- Tap the tin on the bench to release excess bubbles.
- Bake in the oven for 20 minutes or until a skewer comes out clean after being inserted into the cake.
- Once cooked, remove tin from the oven and cool cake in the tin for 5 minutes.
- Remove cake from the tin and cool in the cooling rack until completely cool.
- Meanwhile, prepare the ganache. Add ovaltine powder and chocolate into a heat proof bowl.
- Pour cream and honey in a small pot over low heat. Stir consistently until honey melts and cream begins to boil. Pour cream mixture over chocolate and leave aside to melt for 5 minutes.
- Use a spatula, stir chocolate mixture until it forms a nice glossy shiny texture. It should be a little thicker but still pourable. Leave aside.
- Trim off excess/ broken edges of the cake to form a rectangle. (I did not make it a regular rectangle cause I like it irregular).
- Lay cake over a cooling rack, and on top of a baking pan. Pour ganache over cake (The pan below will hold the excess ganache). Ensure ganache covers the entire cake. Leave aside for 2 hours (or place in the fridge for 30 minutes) to set.
- Use remaining ganache as glue, stick chocolate fingers around the edge of the cake to form fences. If ganache start melting, place it back into the fridge for a few minutes. Continue until the fence is done.
- Cut lady finger into half, pour melted chocolate into a small piping bag and make a “X” or “RIP” onto the lady fingers. Leave aside to dry.
- Crush oreo cookies in a food processor or potato mash, this will form the soil and rocks.
- Once the chocolate hardens in the lady finger, place them on to the cake, lay skeleton toys, sprinkle with oreo cookies.
- Serve in room temperature.
- This is a very straight forward cake, so be creative!
- Ganache can be kept in the fridge for 1 day.
- Lady fingers can be replaced by scotch biscuit or similar.
- I prefer colour gel than liquid floor colouring as it has a nicer consistency in colour.
- Make sure that the eggs are in room temperature as this will affect the air within the sponge cake – affecting the softness to it.
Cemetery Idea adapted from: BBC good food
Swirled colour cake adapted from: Cooking with Sugar