This is a super duper easy cake decorating idea from the Martha Stewart website. Very fun cake decorating idea for the Halloween. Bake any cake of your choice, frost it, decorate it with mashmallows…taaa daaaaa! ! ! Oh yes, I din’t have black candles like how Martha Stewart decorated her Boo-tiful Cake. So I used chocolate Pocky instead.
(Taken with Instagram)
I baked this for my friends- Kelly and Pui Fuen’s 35th Birthday celebration on September. I have to admit that I kind of under baked the chocolate shortbread so it did not taste as good as I’ve expected. Oh well, I’m glad that the cake tasted real yummy *wink*.
Devil’s food cake recipe can be found here.
Chocolate Shortbreads recipe
Ingredients:
2 c. unbleached all purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp espresso (optional)
pinch of salt
1 c. (226g) unsalted butter, room temp.
1 c. muscovado sugar (or granulated white sugar)
1 tsp pure vanilla extract
Method:
Preheat oven to 160 degree.
Sift together the flour, cocoa powder and salt in a bowl.
In the bowl of your electric mixer, beat the butter and sugar until smooth. Beat in the vanilla extract. Beat in the flour mixture to the butter and sugar mixture until a dough forms.
Divide the dough into half. Cling wrap the dough and refrigerate it for about 30 minutes for easy rolling.
Line baking tray with parchment or baking paper. Put it aside.
Dust the work surface with flour and roll out the dough to about 2mm- 3mm thick. Cut out 12 large heart shaped (I did extra to allow myself to make mistakes) from the cookie cutter.
Bake for about 15-20 minutes.
(Taken with Instagram)
Cake design idea from Martha Stewart
Cake recipe adapted from Nigella Lawson
Sugar Cookies & frosting from my own recipes.
(Taken with Instagram)
INGREDIENTS:
for the cake:
50g cocoa powder, sifted
100g muscovado sugar
250ml boiling water
125g unsalted butter, room temp.
150g caster sugar
225g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp vanilla extract
2 eggs
Method:
Preheat oven to 180degree. Line 2 square/round cake pan ( I only have 1 square tin) with parchment or baking paper and butter the sides.
Put in flour, baking powder and bocarbonate soda into a bowl and set aside.
In another bowl, put cocoa powder and muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix and then set aside.
Cream the butter and caster sugar together until its pale and fluffy (about 3-5 minutes). Add in vanilla extract and mix well. Drop in 1 egg, quickly follow by a spoon full of flour mixture, then the 2nd egg. Keep mixing and incorporate the rest of the dry ingredients for the cake. Then mix and fold in the cocoa mixture into the batter.
Scoop the batter into the cake pan and bake for 25-30 minutes ( I baked mine in one square tin so it took about 40-45 minutes). Until a cake tester or toothpick come out clean.
Leave the cake pan on the wire rack for about 10 minutes, before turning the cake out for cool.
for the frosting:
5 large egg whites
180g granulated sugar
400g unsalted butter
1/2 tsp vanilla extract
1/4 tsp salt
Method:
Simmer a small pot of water (not boiling).
Add egg whites and sugar in a medium bowl. Whisk lightly before putting the bowl over the pot of hot water. Continue to whisk until the sugar has completely dissolved and the egg whites are hot (test it between your fingers and to ensure no more granules).
Take off stove, continue to whisk (hand whisk or electric mixer) until the mixture is thick and glossy.
At low speed, add in one cube of butter at a time until incorporated, and mix until it has reach a silky smooth texture. Add in vanilla and salt, mix well.
I prefer to leave the frosting in the fridge (covered) for about 20 minutes before i start to frost the cake.
sugar cookie:
3 c. all purpose flour
1/2 tsp salt
1 tsp baking soda
227g unsalted butter, room temp.
3/4 c. granulated white sugar
2 eggs
2 tsp vanilla extract
Method:
Mix the flour, baking soda, and salt in a bowl.
In another bowl, beat the butter and sugar until light and fluffy (about 3-5 minutes). Add the eggs and vanilla until combined. Add the flour mixture and beat until you have a smooth dough (I mixed them up with my hands or food processor).
Divide the dough into half and wrap each of them with a plastic wrap. Refrigerate them for about 1 hour before rolling.
eatzy bitzy 