How to make a Spooky Skull Cake

Hello my baker bees, so here’s a skull cake that's as quick and easy as it is spooky! Note: This cake requires the use of a special skull shaped cake-tin (link included below).

What do I need?

• 2 cups all purpose flour 
• 1/2 cup baking cocoa 
• 1 Tsp baking soda 
• 1 Tsp baking powder 
• 1/2 Tsp salt 
• 1 cup butter milk 
• 1/2 cup shortening 
• 1 1/2  (300g) cups sugar 
• 2 large eggs
• 1/2 cup boiling water
• 2 or 3 Tbsp Mathilda Liqueur Framboise (or liqueur of your choice)
  
• Simple sugar syrup
  

• Skull cake tin: https://www.amazon.com/dp/B00MBPODXC

What do I do?

1	In a large bowl, cream your shortening sugar until it is light and fluffy.
2	Add your eggs; one at a time (beat well after each addition).
3	Combine the flour, cocoa, baking soda. baking powder and salt; gradually add to cream mixture alternately with buttermilk and a hot water beating well after each addition.

4	​​Pour mixture into your greased skull cake pan. Be sure to grease well, and get into every detail to prevent the cake from sticking. Note: Pour the mixture in very slowly, then gently tap the pan on a hard surface a few times. You want as few air bubbles in the mixture as possible.

5	​​Bake at 350F FOR 40-45 minutes or use a tooth pick to check that it is fully baked throughout.
6	Run a knife gently around the edge of the pan, and leave for 10 minutes. Then flip your tin over using heatproof gloves onto a flat surface (and pray to the cake gods!!). Now leave until cool.

7	Once cool, trim the excess off the back of both cakes, and ensure the two halves sit together  as flush as possible. Take your time!
8	Mix a simple buttercream frosting, or chocolate ganache. Add the liqueur and simple syrup to your frosting.
9	Use the frosting to stick the two halves together, carefully aligning the edges.
10	​With the same frosting, apply a crumb coat to the entire cake. Use a small spatula or knife to get the frosting into all of the details and crevices.

Decorating

1	Roll out enough fondant to cover your cake.
2	Starting from the top of the head, carefully press the fondant to the shape of the skull, and gradually recreate the detail of the original skull cake (it is helpful to use a picture, or fake skull as a reference). ​At this time you can use a knife or modeling tool to create realistic looking cracks and indentations into the skull.
3	Trim any excess fondant from around the base, then refrigerate ​the skull prior to painting (no more than 10 minutes).
4	Mix food color gels to create a an off-white/ashen 'bone' color and brush over, paying close attention to the cracks & crevices.
5	Use a little black gel to darken your 'bone' color, and use a smaller brush to highlight the detail and eye sockets. Use a brighter white color for the teeth.