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Home > posts > 2017 > 10 > 2017-10-28_halloween_cake.html
Halloween Cake
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Meredith and I made a pumpkin-chocolate halloween layer cake for a party. We had grand aspirations, but struggled quite a bit along the way.
The pumpkin layers were this Vermont Spiced Pumpkin Cake from Food52 (LOCAL[@rev]). We stayed very true to that recipe for the cake. It came together nicely, though was a much firmer batter than I expected.
They came out of the pans nicely and the cake was pretty good!
The chocolate cake was my Dad's Chocolate Mayonnaise Cake[@rev]. We used avocado mayo but but other than that, the only real changes we made to this was butter and flour the cake pans (which may have been a mistake). As you can (kind of) see in the picture, they did not release well. And that caused some pretty major issues later as the inner layer kind of crumbled. The layer still tasted good (but you had to remember to not tell anyone that it was mayo-based!)
The original hope was to use activated charcoal to create a black icing like we did to make Hemingway's Black Cat Cocktail[@rev] last year. Well, we started with 1.5 timesThe Kitchn's Buttercream (LOCAL[@rev]). I do not know if the butter wasn't softened enough but I struggled to get it to come together. It eventually worked and we started to add the activated charcoal (see the carnage below). We used half-and-half for the "milk or cream".
I will note: using activated charcoal was a huge mistake. The icing came out super gritty!!! I figured it would dissolve but it didn't! Food coloring next time!
I sliced off the top of the chocolate cake to remove the broken parts. I also sliced off the top of the pumpkin to level it and because we would be too high for the cake carrier.