{"id":33631,"date":"2019-10-04T06:00:42","date_gmt":"2019-10-04T10:00:42","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=33631"},"modified":"2019-10-03T18:31:03","modified_gmt":"2019-10-03T22:31:03","slug":"witch-cauldron-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2019\/10\/witch-cauldron-cake.html","title":{"rendered":"Witch Cauldron Cake"},"content":{"rendered":"

Witch Cauldron Cake – how to make an amazing Halloween cauldron cake that looks like bubbling witches’ brew with black buttercream, green ganache and gummy candies. A new tutorial by our contributor\u00a0Whitney DePaoli<\/a>.<\/p>\n

\"Witch<\/div>\n

\"Witch<\/p>\n

It\u2019s the season of spooky desserts and I could not be more excited about it! I look forward to Halloween<\/strong><\/a> every year because it seems to bring about a wild sense of creativity and endless inspiration, especially when it comes to cake. This year I\u2019m all about this Witch Cauldron Cake<\/strong> that\u2019s bubbling with green ganache, candy eyeballs, gummy worms, and cotton candy \u201csmoke.\u201d It\u2019s the perfect amount of cute and scary.<\/p>\n

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\"Witch<\/p>\n

This cake all starts with a black buttercream finish. If you\u2019ve ever tried to color buttercream black and failed (aka ended up with a gray soupy mess), I\u2019ve gathered all my best tips for you below. Once you\u2019ve achieved the smooth black buttercream finish, the fun of adding the oozing green ganache, gumball bubbles, and spooky candy can begin.<\/p>\n

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TIPS FOR PITCH BLACK BUTTERCREAM<\/strong><\/h6>\n

When it comes to black buttercream, it\u2019s easy to think you can start with a white vanilla buttercream and add enough black food color gel to darken it. In reality, it\u2019s almost impossible to color a large batch of vanilla buttercream black without ending up with a runny gray mess. The secret is to start with chocolate buttercream, because it\u2019s way easier to go from a dark brown color to black.<\/p>\n

\"Witch<\/p>\n

I always use American buttercream when decorating cakes, especially for creating dark colors like black. There\u2019s something about American buttercream that makes it hold color better than Swiss Meringue, in my opinion. That being said, I recommend starting with a chocolate buttercream recipe and adding a few teaspoons of Americolor Super Black<\/strong><\/a> food color gel to it. This gel in particular is more concentrated than most, so it doesn\u2019t take a whole lot to get a pitch black color. Keep in mind that buttercream will intensify in color the longer it sits, so I recommend storing your buttercream in an airtight container overnight. When you\u2019re ready to use it, just bring it to room temperature (if it\u2019s not already) and re-whip it with your stand mixer to bring it back to frosting consistency.<\/p>\n

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Now that you know the secret to coloring your buttercream black, here\u2019s how to decorate this Halloween party cake to perfection:<\/p>\n

HALLOWEEN CAULDRON CAKE<\/strong>
\na tutorial by Whitney DePaoli<\/a><\/p>\n

SUPPLIES<\/p>\n

For the Green Ganache:<\/p>\n