How to Make a Bloody Halloween Cake

Maybe this is taking a stab in the dark, but I bet your dying to try a slice of this cake! This Bloody Halloween cake is a delicious red velvet four layer cake with cream cheese filling, topped with a vanilla buttercream frosting, and covered with a red ganache. The blood-like red ganache, looks so spooky, perfect for a Halloween Cake!

To make this bloody Halloween cake, first bake and cool your cake with two 8 inch cake pans. Split each cake, and fill with cream cheese frosting. Let cake sit in refrigerator for 2 hours to let the frosting set…this will help make sure you don’t have bulges outside of your cake when you frost it.

For Red Velvet Cake
18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

1 ounce red food coloring

1/2 cup vegetable oil

1 cup water

1 tablespoon distilled white vinegar

1 tablespoon unsweetened cocoa powder

1 cup cold milk

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour three 8 inch pans.

Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa.

Pour into prepared pans.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Cool.

Next apply a crumb coat all over the cake. Red Velvet cake makes a lot of crumbs! Let it sit in refrigerator until frosting has set, about 20 minutes. Next frost your cake with the buttercream frosting.

For buttercream icing
Ingredients (to cover one 8 inch cake)

1 1/2 cup sweetex or crisco

1/4 teaspoon salt

1 teaspoon meringue powder

2 pounds powdered sugar

1/2 cup milk or water

1 tsp vanilla

mix the sweetex, salt, and meringue powder with electric mixer to blend aobut 30 seconds Add the milk in the bowl, then add the sugar and blend by hand with a spatula until the sugar is absorbed into the liquid put bowl back on the mixer and beat on medium speed for 2-5 minutes until smooth and a little fluffy. if mixture is too stiff, you can add more liquid. if it is too runny add more powdered sugar

Make the red ganache and pour it into a squeeze bottle. Carefully squeeze ganache along edge and allow it to drip down the cake. Then fill in the middle with remaining ganache.

Red chocolate ganache

Ingredients

12 ounces of red candy melts

1/3 cup heavy whipping cream

red food coloring

Instructions

chop up red candy melts

color cream with red coloring, and heat cream in pan till starts to boil

pour cream over candy melts in a bowl

stir until smooth

let sit on counter overnight

get full tutorial at www.sayitwithcake.org