Thursday, October 13, 2011

Halloween Cakes Past

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
And finally, the ever-popular graveyard cake made with Pepperidge Farm Milano "tombstones" and Peeps ghosts. Here's my very homemade-looking cake:

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.

Graveyard cake. Lucy Mercer/A Cook and Her Books.

1 comment:

The Teacher Cooks said...

The pumpkins are unbelieveable! I don't understand why you're not making these again Lucy!