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Spooky Eyes Cake


Spooky Eyes Cake

COMPOSITION:

For 1 Cake Ø 14cm
1. Chocolate Crème Cake Batter

Total 1875g

2. Coloured Frosting

WORKING METHOD:

1. Chocolate Crème Cake Batter
  • Mix all ingredients with a beater for 1 minute on slow speed and 3-4 minutes on medium speed.
2. Coloured Frosting
  • Divide Dawn® Vanilla Frosting across three bowls and colour one orange, one green and one purple.

ASSEMBLY:Dawn-Halloween_recipe_spooky-eye_extra2

  • Prepare Ø14cm baking tin.
  • Deposit the Chocolate Crème Cake batter into the tin.
  • Bake at 180°C deck oven, 150°C fan oven for 35-40 minutes.
  • Cool for 5 minutes then remove from the tin and invert. Leave to cool fully then cut into three layers.
  • Spread each layer with a different coloured frosting, sandwich all together and then top the cake with piped bulbs of coloured frosting. Leave to chill.
  • For the eyes pipe circles of DAWN® Fondant Sublime.
  • Warm DAWN® Glossy Icing - Dark Chocolate to 45°C and pipe 2 smaller dots onto the eyes.