All that glitters!

Not all Halloween cakes have to be gory.  This simple cake does double duty, Halloween and a birthday.


Covered in black fondant and rolled in Kara’s edible gelatine glitter, this cake contains both chocolate and vanilla cakes sandwiched with ganache.

All the glitter!!!

All the glitter!!!

Topping it off is a handmade skull flower.  The skull itself is white chocolate, gum paste petals surround it, and finally some cake lace to soften it and provide some contrast.


I stumbled across some instructions for “board baking” the day before I did this cake.  So, I gave it a go.  The original idea was from Shannon Bond Cake Design.  The advantage of baking the fondant covered board is that the fondant sets hard – no waiting!  Simply cover the board (mine was cardboard) with shortening to adhere the fondant.  Cover the board with a thin layer of fondant and bake in a very low oven (170F/80C) for approximately 15 minutes.  Remove from oven and leave to cool completely.  You now have a dint proof covered board 😃


1 Comments on “All that glitters!”

  1. Pingback: Spooky Halloween House | Fiona Poole

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