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December
Halloween sandwich cake
The Pièce de résistance of this year’s Halloween buffet was a 3 layer sandwich cake, covered in smooth orange fondant, and decorated with a hand piped Halloween freeze in black royal icing.
I used a standard victoria sponge recipe x 1.5. I split the batter into 3, then using a gel colourant dyed one layer black, one purple and one green.
This was sandwiched together with a soft sweet buttercream before covering in orange fondant.
Victoria Sponge
Print recipeIngredients
- 4 Eggs (large)
- 225g Self-Raising Flour
- 225g Caster Sugar
- 225g Unsalted Butter
- 1 teaspoon Vanilla Extract
Directions
| 1. | Cream together the butter and sugar until light, fluffy and pale. |
| 2. | Beat the eggs with the vanilla extract and add to the mixture a little at a time |
| 3. | Sift the flour and baking powder together then gently fold into the mixture |
| 4. | Separate the mixture into 2 greased and lined sandwiched tins |
| 5. | Bake each layer at 180°C / 350°F / Gas 4 for 20-25 mins until the top is lightly golden, or a skewer inserted into the middle comes out clean |
| 6. | Once cooled, sandwich with jam and dust with icing sugar |
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