|Glass pumpkins from Atlanta Botanical Garden. Lucy Mercer/A Cook and Her Books|
I've made a few Halloween cakes in years past, mostly for Fall Festival cakewalks and class parties, and I managed to find a few pictures of some of my favorites. These are a few years old and the quality isn't great, but they do give a good idea of how I made the cakes.
The one I wish I had a picture of, but didn't think to do that (pre-blogging days) was a chocolate Bundt cake with chocolate glaze topped with a chocolate spiderweb. It was elegant and spooky and had a come-hither chocolate-y-ness about it. I may need to remake that one and take a picture of it. The cake was baked using my go-to chocolate pound cake recipe.
Now here's a cake, or cakes that I'm pretty sure I will never make again. Three recipes of pound cake baked in all sizes of Bundt pans, cemented together with buttercream and decorated with orange buttercream and green fondant. It was a family project and it was incredible - the largest of these cakes was unbelievably heavy.
|Pumpkin pound cake. Lucy Mercer/A Cook and Her Books|
|Pumpkin cakes. Lucy Mercer/A Cook and Her Books|
|Graveyard cake. Lucy Mercer/A Cook and Her Books|
I was reminded of this very homemade cake recently when I received this picture from the fne folks at Driscoll's berries - a fruit-enhanced graveyard cake. The ghosts are strawberries dipped in white chocolate, how clever is that? To learn how to make this ghoulishly good cake, check out this story. http://www.examiner.com/american-food-in-atlanta/spooky-graveyard-cake-for-halloween-parties
|Graveyard cake. Lucy Mercer/A Cook and Her Books.|