Wicked Witchy Hat
No party is complete without a cake and this Wicked Witchy Hat will be centre of attention, it is made from a traditional sponge cake recipe but by using food colouring and mixing in chocolate bits to one layer the cake has been transformed into a Halloween master piece. Be warned however this takes a long time and requires plenty of patiences, make it if you dare!
- Vegan Margarine - 12 ozs (3 Cups)
- Self Raising Flour - 16 ozs (3 Cups)
- Caster Sugar - 12 ozs (3 Cups)
- Soya Milk - 6 Tbsp
- Vanilla Essence - 1 Tbsp
- Green Food Colouring - 1 Tsp
- Blue Food Colouring - 1 Tsp
- Egg Replacement - 4
- Olive Oil - 2 Tbsp
- Chocolate - Small Bar, Plain
- Icing Sugar - 12 ozs (3 Cups), For Decoration
- Vegan Margarine - 5 ozs (1 ¼ Cup), For Decoration
- Chocolate - ½ Small Bar, Plain, For Decoration
- Cocoa Powder - 4 Tbsp, For Decoration
- Coloured Icing Pens - Black, White and Yellow, For Decoration
- Sherbert - For Decoration, Optional
- Icing Sugar - For Decoration, Optional
- Pre heat oven to 160c and grease three cake tins, they should be 10 inch, 8inch and 6inch in size.
- Put all ingredients except for the food colouring and chocolate into a bowl and mix thoroughly.
- Divide equally into three bowls, add a colour to each and stir well.
- Stir chocolate chips into green mixture, if using a bar of chocolate crush into small pieces first.
- Put the green mixture into the largest cake tin. Put the red mixture into the medium size tin and the blue into the smallest, cook in oven for 25 minutes, and then leave to cool on wire rack.
- Place the green cake onto a cake board or plate.
- Put the blue cake on top of the red and cut into a cone shape creating a witches hat, then place on top of the green cake making sure it is in the centre.
- To make the butter icing add sieved icing sugar, cocoa powder and margarine together in a bowl and mix until smooth and creamy.
- Cover the cake with the butter icing.
- Leave the cake in the fridge for 15 minutes.
- Melt the chocolate, take the cake out of the fridge and cover with the melted chocolate.
- Put back in the fridge and leave until chocolate is hard.
- Decorate with icing pens to design of choice, we have gone for stars and moons.
- Sprinkle with sieved icing sugar or/and sherbet.
TIP: Use tins that decrease in size if you don’t have the exact tin sizes.
TIP: Try placing large dollops of butter icing onto the cake and then smooth it out slowly using a fork, covering the surface.
TIP: To make stars draw two triangles crossing each other.