Scary Werewolf Cake
Scary Werewolf Cake
Photography by Edward Pond
- Portion size: 16 to 24
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per each of 24 servings: about | - |
| cal | 406 |
| pro | 4 g |
| total fat | 22 g |
| sat. fat | 13 g |
| carb | 53 g |
| fibre | 1 g |
| chol | 77 mg |
| sodium | 287 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 19 |
| folate | 9 |
You won't be a scaredy-cat after digging into this hair-raisingly good, party-perfect cake.?
Ingredients
- 1 1Chocolate Cake Recipe
- 1 1Creamy Chocolate Butter Icing
- 1 dab 1dabbrown paste food colouring
- 2 2chocolate-covered cashews or chocolate-covered almonds
- 2 2candy-covered chocolate pieces
- Assorted licorice Candies, and licorice string
Preparation
Chocolate Cake recipe
Creamy Chocolate Butter Icing recipe
Click here for step-by-step photographed instructions to cut and decorate our Scary Werewolf Cake.
Place chocolate cake on board or tray. Using serrated knife and pattern as guide, cut out head.
Make 1/2-inch (1 cm) deep cut along dotted line of Piece A. Holding knife blade horizontally, cut 1/2 inch (1 cm) off top of Piece B for neck.
Following dotted line, cut triangle from Piece C for forehead; set aside.
Set aside Piece D for upper lip.
Holding knife blade horizontally, cut Piece E in half. Set aside 1 of the halves for lower lip.
Remove 1-3/4 cups (425 mL) of the chocolate icing to small bowl. Add brown food colouring to remaining icing to tint darker brown.
Spread 1 cup (250 mL) of the lighter chocolate icing over top and sides of cake to mask and seal in crumbs. Attach upper lip, lower lip and forehead; mask with lighter chocolate icing. Chill until firm, about 30 minutes.
Spread remaining lighter chocolate icing over ears and neck.
Using piping bag fitted with star tip, pipe darker chocolate icing over forehead, lips and remainder of face to make hair.
Attach cashews for nose, candy pieces for eyes, licorice candies for teeth and licorice strings for forehead, ears and mouth.
Source : Canadian Living Magazine: November 2008
