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Halloween Brain Cake

5.0/5 rating 1 vote
  • Makes: 1 brain
  • Prep Time: 30 mins
  • Ready in: 1 hour 15 mins approx.
  • Difficulty: Easy
  • Print:
Halloween Brain Cake
 

For the perfect ghoulish centrepiece to your frightnight supper, this brain cake is a clever idea.

Halloween Dr Phil Brainhead

Ingredients

  • 300g soft unsalted butter
  • 300g castor sugar
  • 5 medium eggs, beaten well
  • 2 tsp vanilla extract
  • For the Butter Cream
  • 175g icing sugar 
  • 75g soft unsalted butter
  • 2 tsp water
  • To Decorate
  • 4 tbsp seedless raspberry jam
  • 750g nude coloured fondant icing
  • 750g nude coloured fondant icing

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Method

  • Preheat the oven to 130C Fan / 150C / Gas 2. Grease a 2 litre oven proof bowl.
  • Cream together the butter and sugar until pale and fluffy.
  • Gradually beat in the eggs and vanilla essence then fold in the flour. Spoon into the greased bowl.
  • Bake in the oven for about 1 hour 15 mins – 1hour 30 mins, covering the top of the bowl with foil after 30 minutes.
  • To test whether the cake is fully cooked, push a skewer into the centre of the cake and check that it  comes out clean – if not, cook for another 10 minutes before testing again.
  • Leave the cake in the bowl for 15 minutes before carefully turning out onto a cooling rack and leave to cool completely.
  • Meanwhile, make the butter cream by gradually whisking the icing sugar into the butter and water.
  • Shape the cake into a slight oval shape by slicing a little off two opposing sides, then shape the top and edges. Using a sharp knife, make a narrow channel running from front to back of the cake.
  • Place the jam into a culinary syringe, or piping bag fitted with a filling nozzle. Using a chopstick make random deep holes all around the cake, then use the syringe or nozzle to fill the holes with jam.
  • Spoon a small amount of butter cream in the centre of a cake board and sit the cake on top. Use the rest of the butter cream to coat the entire cake.  
  • Take a small piece of fondant icing and roll to make a rope, about 8mm in diameter. Place on the cake, coiling it to cover a small area. Repeat with the remaining icing until the cake is completely covered.
  • Brush the redcurrant jelly all over the cake to glaze.

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