Halloween Bat Cake
Total Time: 50 mins
Prep Time: 30 mins
Cook Time: 20 mins
Yield: 12 servings
Dish Size: 8-Inch Cake Pans
- 1 chocolate cake box mix
- 1 can fluffy white or buttercream frosting*
- 9 ounces semi-sweet chocolate
- 1 cup heavy cream
- ¾ inch black ribbon
- floral wire
- white writing gel
This cake consists of a chocolate layer cake, white buttercream frosting, and chocolate ganache: The bats that decorate the cake are made from ribbon and floral wire.
- For cake: Prepare cake mix and bake 8-inch layers according to package directions. Cool completely.
- Frost between layers with ½ of the white frosting. Lightly frost top and sides of entire cake with remaining frosting. Set aside.
- For ganache: Chop chocolate and pour in a medium bowl. In a small saucepan, bring cream to a boil and pour over chocolate. Whisk continually until smooth. Set aside to cool for 15-20 minutes.
- For bats: Cut about 3-4 inches of ribbon. Cut a 3-inch piece of floral wire. Tie ribbon around wire tightly and bend top of wire over to secure bat. Use white gel for two eyes. Trim edges of wings.
- When ganache has cooled, pour over cake, starting in the center and working out to the edges of the cake. Let set at least ½ hour. Place bats on top of cake.
Although I love the “supermarket shortcuts,” buttercream is the easiest frosting to make and is well worth the effort. Here’s the recipe:
- ½ cup butter, softened
- 2 ½ cups confectioners’ sugar
- 1 ½ tsp vanilla
In a medium bowl beat butter and vanilla until fluffy. Slowly add sugar, continually beating until it reaches the right consistency. If it seems too thick you can add milk, a few drops at a time. That’s all there is to it, and you can add chocolate or extracts or fruit—yum!!