Baking

Villainous vampire

villainous         vampire
16
40M
40M
1H 20M

Ingredients

Butter cream frosting

Method

1.Preheat oven to moderate. Grease and line deep 32cm-long oval cake tin. Make cake according to directions on packets, pour into pan; bake in moderate oven about 40 minutes. Stand cake in pan 10 minutes; turn onto wire rack to cool. Using serrated knife, level cake top.
2.Make butter cream: In a small bowl, beat butter with an electric mixer until as white as possible; beat in sifted icing sugar and milk in two batches.
3.Turn cake cut-side down. Using paper pattern from pattern sheet, cut vampire from cake. Place cake on prepared board, cut-side down; discard remaining cake.
4.Using toothpick or fine shewer, mark features onto cake.
5.Spread 1 cup of butter cream evenly over face and ears. Tint 1½ cups of remaining butter cream black; reserve 2 tbsp. Spread black butter cream over hair and collar. Tint ½ cup of remaining butter cream red. Spoon small amount into piping bag; pipe bloodshot lines for eyes. Spread lips and blood droplets with remaining red butter cream.
6.Tint remaining cream pale brown, use to pipe facial lines. Pipe reserved black butter cream around eyes; fill in nostrils and mouth.
7.Cut eyebrows from liquorice strap, position on cake. Position teeth lollies on cake as fangs; cut milk bottles in half vertically and in thirds position on cake as teeth.
8.Position Smarties on cake for eyes. Position bow under vampire’s chin.

Attach pattern to cake using toothpicks before cutting out cake.

Note

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