Not all Halloween cakes have to be gory. This simple cake does double duty, Halloween and a birthday.
Covered in black fondant and rolled in Kara’s edible gelatine glitter, this cake contains both chocolate and vanilla cakes sandwiched with ganache.
Topping it off is a handmade skull flower. The skull itself is white chocolate, gum paste petals surround it, and finally some cake lace to soften it and provide some contrast.
I stumbled across some instructions for “board baking” the day before I did this cake. So, I gave it a go. The original idea was from Shannon Bond Cake Design. The advantage of baking the fondant covered board is that the fondant sets hard – no waiting! Simply cover the board (mine was cardboard) with shortening to adhere the fondant. Cover the board with a thin layer of fondant and bake in a very low oven (170F/80C) for approximately 15 minutes. Remove from oven and leave to cool completely. You now have a dint proof covered board 😃