Description
Witches Brew Halloween Cake Jars are a whimsical and festive dessert perfect for Halloween celebrations. Featuring layers of rich black cocoa chocolate cake and vibrant green buttercream frosting, these individual cake jars are topped with intricately crafted fondant witch legs and shoes, making them as delightful to look at as they are to eat. With a moist, fluffy cake base and creamy buttercream swirls decorated with colorful sprinkles, these jars bring a fun and spooky charm to your party table.
Ingredients
Scale
Cake
- 330 g self raising flour
- 360 g granulated sugar
- 360 g butter
- 6 eggs
- 30 g unsweetened black cocoa powder
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 90 ml milk
- 2 teaspoon vanilla extract
Buttercream Frosting and Decoration
- 400 g salted butter
- 800 g powdered sugar (icing sugar)
- 1¼ teaspoon vanilla extract
- 2 tablespoon milk or cream (optional, if buttercream is too stiff)
- Electric green food coloring (a few drops)
- 250 g orange fondant
- 200 g black fondant
- 1 tablespoon CMC powder
- Sprinkles
Instructions
- The Witches’ Black and Orange Fondant Legs: Knead half a tablespoon of CMC powder into the orange fondant until soft and pliable. Roll it into long strips about 5mm in diameter, then cut into 10cm lengths to make 18 legs. Keep covered to prevent drying. Roll black fondant into thin strips (2-3mm diameter) and use a damp brush to adhere these stripes onto the orange legs, spacing 5 black stripes per leg. Keep the decorated legs covered while working.
- The Black Fondant Shoes: Knead the remaining half tablespoon of CMC into black fondant until soft. Form 18 balls (~2cm diameter), then roll each into a short sausage shape. Pinch one end to form the heel, shape the top part thicker, and curl the other end to form the pointed shoe tip. Use a small tool to create a rounded opening in each shoe large enough for the fondant leg insertion.
- Attaching the Shoes to the Legs: Lightly moisten the inside of each shoe’s opening with a damp brush. Insert the orange leg and gently press to secure. Stand the assembled legs upright to dry and firm overnight.
- The Cake: Preheat oven to 170℃ (338°F). Grease and flour a 9-inch square cake tin. Cream 360g butter with 360g sugar on medium speed for about 2 minutes until light and fluffy, scraping the bowl halfway. Add 6 eggs, two at a time, beating well after each addition. In a separate bowl, whisk together 330g self-rising flour, 1½ tsp baking powder, 30g black cocoa powder, and ½ tsp salt. Sift flour mixture into the creamed mixture in three batches, alternating with 90ml milk, folding gently. Fold in 2 tsp vanilla extract. Pour batter into prepared tin and bake 45-50 minutes. Test doneness with a skewer: it should come out clean. Cool cake completely on a wire rack after removing from tin.
- Buttercream Frosting: Beat 400g salted butter until soft and creamy. Gradually add 800g sifted powdered sugar using a spatula first to minimize dust, then mix with an electric mixer until smooth. Add 1¼ tsp vanilla extract and beat well. If too stiff, add 2 tbsp milk or cream. Mix in a few drops of electric green food coloring until evenly colored. Transfer to a piping bag fitted with a large star tip (1M).
- Assembling the Halloween Cake Jars: Level the cooled cake and slice in half horizontally. Using a round cutter corresponding to the jar size, cut 9 circles from each layer. Spoon sprinkles into the bottom of each jar, pushing them to the sides to make them visible. Place one cake circle into each jar. Pipe green buttercream around the sides, then add more sprinkles on the sides. Add a second cake layer on top, followed by a final swirl of buttercream. Decorate tops with more sprinkles. Use a skewer to make two holes in the buttercream and insert the fondant witch legs to complete the look.
Notes
- Prepare the fondant legs a day ahead to allow them to set firmly and avoid bending when attached to the cake jars.
- A fondant smoother can be used instead of hands to create smooth leg strips without marks.
- In humid environments, fondant may become sticky; adding CMC powder and working in an air-conditioned area helps. Alternatively, use lollipop sticks wrapped with flattened fondant to support the legs.
- Use a damp brush carefully to apply water as glue for fondant; excess water may cause sogginess and color bleeding.
- Keep fondant balls covered while working, kneading again if dry to maintain smoothness.
- The initial shoe takes longer to shape; speed improves with practice.
- Start with small amounts of green gel food coloring as it is concentrated, adding more for desired shade.
- Plan your cake circle cuts carefully to yield 9 pieces per layer.
- Adding sprinkles at the jar bottom is optional but helps fill gaps if the jar base is uneven.
Nutrition
- Serving Size: 1 jar (approx. 220g)
- Calories: 620
- Sugar: 60g
- Sodium: 150mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg
