Ghostly mud cake
This cheat’s cake is the ultimate Halloween centrepiece. Decorate with ghostly meringues, sprinkles and icing eyes.
Conjure up this sweet ghostly mud cake for an easy Halloween centrepiece. To do it, preheat the oven to 100 degrees Celsius. Then line a large baking tray with baking paper. Place the meringue mix and water in a large bowl. Use an electric mixer to beat until combined. Set aside for two minutes, then beat on high for 10 minutes or until stiff peaks form. Place the meringue mixture in a piping bag fitted with a one-centimetre plain nozzle, then pipe onto the baking tray to make different size teardrop shapes. Pop in the oven and bake for one hour or until the meringues are dry to the touch. Leave the meringues in the oven with the door ajar to cool completely. Use a wooden spoon to prop open the door if necessary. Use a knife to remove the icing from two Coles chocolate mud cakes. Place one cake on a serving platter and spread the top with half the chocolate frosting. Top with the remaining cake and spread with the remaining frosting. Use black writing icing to decorate the merengues with ghost faces. Then arrange the meringues on the top and sides of the cake. Add the finishing touches by decorating the cake with sprinkles and icing eyes. This easy cake hack is the perfect way to spook up your Halloween celebrations.
Note: + cooling time
- 300g pkt Queen Meringue & Pavlova Powder Mix
- 2 x 600g Coles Chocolate Mud Cakes, icing removed
- 400g tub chocolate frosting
- Black writing icing, to decorate
- Coles Halloween Sprinkles, to decorate
- Icing eyes, to decorate
Preheat oven to 100°C. Line a large baking tray with baking paper. Prepare the meringue mix in a bowl following packet directions. Place the meringue mixture in a piping bag fitted with a 1cm plain nozzle. Pipe onto lined tray. Bake for 1 hour or until meringues are dry to the touch. Leave in the oven, with the door ajar, to cool completely.
Place 1 cake on a serving platter. Spread top and side with half the frosting. Top with the remaining cake and spread with the remaining frosting. Decorate meringues with black writing icing to make faces. Arrange on the top and side of the cake. Decorate with sprinkles and icing eyes.