Halloween is a time for tricks and treats, and what could be more treat than a spooky slasher cake? This Halloween dessert is sure to please both young and old alike.
Ed “Fast Ed” Halmagyi, celebrity chef and Mitsubishi Electric Australia Ambassador, has prepared his top spooky recipes to help you celebrate the day of dread with your loved ones. It’s time to dust away the cobwebs, crack out the cauldron and get ready for devilishly good holiday snacking, because with these recipes, anyboo-dy can master Halloween cooking!
The cake itself is a delicious Red Velvet Cake, filled with rich white chocolate ganache or cream.
But it’s the decoration that really makes this cake special. The top of the cake is covered in red frosting, and then gruesomely sliced open to reveal a bloody red filling. To finish it off, you can put a knife at the centre of the cake, making it the perfect Halloween showstopper.
So if you’re looking for a Halloween dessert that’s both spooky and delicious, be sure to try your hand at making a Spooky Slasher Cake.
There’s nothing quite like a homemade cake to get you in the Halloween spirit. This spooky slasher cake is sure to be a hit with your guests, and it’s surprisingly easy to make. Simply bake three discs of cake, sandwich them together with buttercream, and then coat them with fondant icing.
For the finishing touch, use red icing to create oozing blood effects. Your guests will be screaming for more!
Here’s another version of a slasher cake..
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Method
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Use a sharp serrated knife to sluice the cake into three even discs. Put the butter in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 2 minutes, until very light.
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Add the icing sugar and vanilla, then beat for 5 minutes, fold in the cream and salt. Tint with red colouring.
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Sandwich the cake slices together with the buttercream, then coat the assembled cake with a thick and perfectly smooth layer.
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Roll out the fondant icing with just a little cornflour until 5mm thick, Drape over the cake and smooth to a perfect finish. Trim the excess.
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Combine the juice and cornflour in a small saucepan and mix well, then add the glucose syrup and heat gently until thickened. Tint with red colouring.
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Use a small sharp knife to cut slashes out of the top and sides of the cake, then pipe in the edible blood. Serve immediately.
