I Ain’t Afraid Of No Ghosts

I was shown a picture of a Jack ‘O Lantern cake, found the tutorial and more of less followed it. It is supposed to be one of those plastic buckets used to collect your spoils during Trick or Treat. I am satisfied with my first attempt. The recipe called for chocolate cake, so I used my Extreme Chocolate Cake. I also used my recipe for buttercream frosting and marshmallow fondant.

While a little time consuming, most of the individual elements can be prepared well in advance. I made the cakes almost a week early and frozen them. When thawed they are every bit as good as fresh. Fondant needs to rest overnight and buttercream will stay in the fridge for several days before use.

Mark a 4” circle on the top and the mid-point down the cake. Try your best to carve a half a sphere, evenly around the center of the cake. I put a 4” flat plastic disk to serve as a base. The QC department suggested the top of a round plastic storage container that worked perfectly. Take a deep breath, hold the cake tight and flip it end for end. Repeat the same carving on what will now be the top of the cake, making a perfect sphere, or in my case a slightly distorted, but acceptable, ovoid.

  1. Make the cakes and cool, or if frozen, let warm to room temp.
  2. Mix the buttercream.
  3. Before coloring I set a piping bag full aside to frost some birthday party cupcakes I made.
  4. Frost between the layers, smooth any seepage and refrigerate overnight.
  5. Carve the cool cake and crumb coat, back to the fridge.
  6. Frost the cake and yup, refrigerate again.
  7. Make the marshmallow fondant, break off some of the un-colored fondant and set aside.
  8. Knead in the orange food coloring. Protect your work surface to avoid stains. I like to wear gloves for this.
  9. Knead black food coloring for the face into the white piece set aside.
  10. Find a face you like, or draw your own.
  11. Cut it out, pin it to the cake and cut out holes for the black fondant.
  12. Cut the black fondant to fit the template and fit into the holes on the cake.
  13. Cut a 4” circle on the top about 1/2” deep and line with fondant. (Which ever color you have left over.)
  14. Roll a piece of black fondant out into a long trip. Lay a piece of wire on it and wrap with the fondant, leaving a couple off inches of wire uncoated. Push the clean ends into each side of the top opening.
  15. Place a few pieces of wrapped candy in the shallow hole on the top.
Halloween/Birthday Cupcakes

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