Description
Create spooky and fun Witches Brew Halloween Cake Jars featuring rich chocolate cake layers, vibrant green buttercream frosting, and detailed fondant witch legs and shoes. Perfect for Halloween parties, these individual cake jars combine delicious chocolate cake with whimsical decorations making a festive treat that impresses both in taste and appearance.
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 the 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 into the orange fondant until soft and pliable. Roll the fondant into long strips about 5mm in diameter and cut into 10 cm lengths to make 18 legs. Keep them covered while working. Roll black fondant into thin strips (2-3mm diameter) and brush dampened areas on orange legs to stick 5 black stripes on each leg. Keep legs covered to prevent drying.
- The Black Fondant Shoes: Knead remaining half tablespoon of CMC into black fondant, then form 18 balls (approx. 2cm diameter). Roll each into a short sausage shape, pinch one end for heel, thicken the top, and curl the other end to create pointy witch shoes. Make an opening using a small tool to fit the fondant leg.
- Attaching the Shoes to the Legs: Lightly moisten the inside of shoe openings with a damp brush and gently attach each shoe to a leg. Press lightly for secure attachment. Let legs with shoes rest overnight to firm up.
- Preheat and Prepare Cake Tin: Preheat oven to 170℃. Grease and flour a 9-inch square cake tin and set aside.
- Make Cake Batter: Cream butter and sugar on medium speed for about 2 minutes until light and fluffy, scraping sides halfway. Add eggs two at a time, beating well after each. Whisk flour, baking powder, cocoa powder, and salt, sift into creamed mixture in three batches, alternating with milk, folding gently. Fold in vanilla extract.
- Bake the Cake: Pour batter into prepared tin and bake for 50 minutes. Test doneness with skewer 5-10 minutes before end; cake is done when skewer comes out clean and top springs back. Cool in tin 2-3 minutes, then transfer onto wire rack and cool completely.
- Make Buttercream Frosting: Cream butter until smooth and creamy. Add sifted powdered sugar and mix to moisten, then use electric mixer to whip. Add vanilla extract and beat again. Add milk if buttercream is too stiff. Mix in green food coloring until evenly colored. Transfer to piping bag with large star tip.
- Prepare Cake Layers for Jars: Level cake top if needed and slice cake horizontally into two layers. Use round cutter to cut out 9 circles from each layer.
- Assemble Cake Jars: Add a spoonful of sprinkles to the bottom of each jar, pushing them to the sides for visibility. Place one cake layer circle into each jar. Pipe buttercream starting from jar sides towards center and add additional sprinkles on sides. Add second cake layer and top with final swirl of buttercream, then decorate top with more sprinkles.
- Finish Decoration: Use a skewer to make two holes in each cake jar and insert the prepared witch legs into these holes to complete the Witches’ Brew Halloween Cake Jars.
Notes
- Prepare the 18 fondant legs at least one day ahead to allow them to harden and avoid bending.
- A fondant smoother can help roll strips evenly without fingerprints or dents.
- In humid environments, adding CMC powder helps fondant set firmer; working in an air-conditioned room is also beneficial.
- Use a damp brush lightly for attaching black stripes; too much water may cause sogginess and color bleeding.
- Keep fondant balls covered to prevent drying; knead again if too dry.
- Attaching the shoes becomes easier with practice; the first shoe takes more time.
- Use gel food coloring sparingly to control the green shade of the buttercream.
- Plan cake circle cutting to get 9 pieces per layer without wasting cake.
- Adding sprinkles at the bottom of jars fills gaps in uneven jar bottoms and adds a fun visual effect, but is optional.
Nutrition
- Serving Size: 1 jar
- Calories: 650 kcal
- Sugar: 55 g
- Sodium: 150 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
