Black Velvet Skull Cake

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  Step 1

  You'll need a skull cake tin for this recipe. I managed to bag mine cheap in the Halloween sales, so keep an eye out.

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  Step 2

  This recipe is an adaption of my red velvet cake:
  https://www.cutoutandkeep.net/projects/red-velvet-cake-2

  Whisk together the milk and lemon juice and place to one side to get frothy. Whisk together the flour, baking soda and salt and place to one side.

  Cream together the butter and sugar, then beat in the eggs. Add the vanilla, cocoa and black food colouring if you want it to be really black.

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  Step 3

  Mix in half of the flour, then half of the milk and then the remaining flour and milk. When you have a nice smooth batter, pour it into your the greased and floured skull cake tin.

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  Step 4

  Bake at 180'C for 20 minutes.

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  Step 5

  Leave to cool before carefully removing the cake from it's tin.

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  Step 6

  Use a bread knife to carefully trim the bulging cake backs from the inside edges of your skull.

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  Step 7

  Whisk together the cream cheese, butter and icing sugar and then use to sandwich the front and back of the skull together. Leave to set in the fridge for an hour.

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  Step 8

  Break half of the white chocolate into a bowl and melt in the microwave in 30 second blasts.

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  Step 9

  Coat the skull with the melted white chocolate, avoiding the eyes, nose and mouth. Leave to set before repeating with the remaining chocolate. Use the end of a spoon to carefully drizzle chocolate around the outline of the teeth. Leave to set and then serve!

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