Description
These Witches Brew Halloween Cake Jars are a festive and visually captivating dessert perfect for Halloween celebrations. Featuring layers of rich black cocoa chocolate cake and vibrant green buttercream frosting, each jar is decorated with whimsical handmade fondant witch legs and shoes, finished with colorful sprinkles for a spooky yet playful treat. The recipe includes detailed instructions for creating both the cake and the decorative fondant pieces, making it an engaging project for bakers looking to impress with themed desserts.
Ingredients
Cake
- 330 g self-raising flour
- 360 g granulated sugar
- 360 g butter
- 6 eggs
- 30 g unsweetened black cocoa powder
- 1½ tsp baking powder
- ½ tsp salt
- 90 ml milk
- 2 tsp vanilla extract
Buttercream Frosting
- 400 g salted butter
- 800 g powdered sugar (icing sugar)
- 1¼ tsp vanilla extract
- 2 tbsp milk or cream (optional, if buttercream is too stiff)
- Electric green food coloring (a few drops)
Fondant Decorations
- 250 g orange fondant
- 200 g black fondant
- 1 tbsp CMC powder
- Sprinkles
Instructions
- Prepare Fondant Legs: Knead half a tablespoon of CMC into the orange fondant until soft and pliable. Roll it into a long strip about 5mm in diameter, then cut into 10 cm lengths to form 18 strips. Keep covered to prevent drying.
- Add Black Stripes: Roll black fondant into thin strips about 2-3mm diameter. Dampen orange fondant strips with a brush and attach 5 black stripes per leg, trimming excess fondant. Cover while working.
- Create Fondant Shoes: Knead remaining half tablespoon of CMC into black fondant. Make 18 balls (~2 cm diameter), then roll into short sausages. Pinch and shape each sausage to form pointy heels and curled tips representing witch shoes.
- Form Shoe Openings: Use a small rounded tool to create dent openings at the shoe tops sized for inserting fondant legs.
- Attach Shoes to Legs: Lightly moisten shoe openings with water and attach each shoe to an orange leg. Press gently, then set upright to firm. Let dry overnight.
- Preheat Oven: Set oven to 170°C (338°F). Grease and flour a 9-inch square cake tin.
- Make Cake Batter: Cream butter and sugar on medium speed for 2 minutes until light and fluffy. Add eggs two at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cocoa powder, and salt. Sift into creamed mixture in three batches, alternating with milk and folding after each addition. Fold in vanilla extract.
- Bake Cake: Pour batter into prepared tin and bake for 45-50 minutes. Test doneness with skewer; cake should be springy and skewer clean. Cool in tin 2-3 minutes before transferring to wire rack to cool completely.
- Prepare Buttercream: Soften butter in a large bowl. Gradually add sifted powdered sugar, mixing initially with a spatula, then whip with electric mixer until smooth and creamy. Beat in vanilla extract and add milk if needed to adjust consistency. Add green food coloring and mix thoroughly. Transfer to piping bag fitted with star tip.
- Slice Cake and Prepare Layers: Level cake top if needed, then slice horizontally into two layers. Use a round cutter to cut 9 circles from each layer.
- Assemble Cake Jars: Place sprinkles at the bottom and sides of each jar for visibility. Insert first cake circle, pipe buttercream around edges and center, add more sprinkles on the sides, then top with second cake circle and finish with a final swirl of buttercream on top. Cover entire surface with additional sprinkles.
- Decorate with Witch Legs: Using a wooden skewer, create two holes in the buttercream of each jar and insert the prepared fondant witch legs to complete the decoration.
Notes
- Kneading CMC into fondant helps improve pliability and firmness, ideal for shaping legs and shoes.
- Keep fondant covered when not working to prevent drying and cracking.
- Brushing water gently helps stick fondant stripes and attach shoes securely.
- Use a small, soft cake decorating brush for delicate tasks like dampening fondant.
- Allow assembled fondant legs with shoes to dry overnight for best firmness.
- Testing cake doneness early prevents overbaking and drying out the cake.
- The green color of buttercream mimics a spooky witches’ brew effect.
- Cutting cake circles to fit jars allows perfect layering inside individual servings.
- Arranging sprinkles visually through jars adds colorful festive appeal.
- These cake jars are perfect for Halloween parties or themed events.
- Prep Time: 1 hour 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
