HALLOWEEN FAULT LINE CAKE

INSTRUCTIONS

Step 1 - Bake your cake as per recipe or use one of our favourites. Bake and cool 3 cake layers in the 15cm round cake pan. Leave to cool on rack completely/

Step 2 - Level the cakes and stack them with a thin coat of buttercream to stick each layer together. Use the buttercream icing to crumb coat the cake.

Step 3 - Mix 1/4 cup each of the black jimmies and sanding sugars together in a bowl

Step 4 - Tint 1 cup of icing black. Using the spatula, ice a 2.5inch/6cm band around the middle circumference of the cake. Immediately cover black icing with black sprinkle mix, pressing handfuls of the sprinkles to wet icing. Leave the rest of the black icing for later steps.

Step 5 - Prepare a piping bag (with no tip) with white buttercream. Cut 1/2 inch/1.5cm off the tip of the piping bag, pipe around the bottom half of the cake and smooth out with spatula. Use the black sprinkle band already on the cake as a guide. Repeat with the top half of the cake.

Step 6 - With the black icing that we saved in step 4, use a spatula or piping bag to add a small amount of icing to the back of the candy eyeballs and attach to the black sprinkle band on cake.

Step 7 - Colour the 1/2 cup piping gel with the xmas red and red-red icing colour until you get desired shade. Fill a piping bag with red icing gel and cut 1/4 inch off the tip. Pipe around the outline of the black sprinkle band at the top and bottom of where it connects with the white buttercream.

Step 8 - Use the remainder of the black icing to fill a piping bag fitted with the 1M Open Star piping tip and pipe small swirls evenly around the top of the cake as per image.