Ingredients
140g unsalted manteiga , plus extra for the tin
100ml grapeseed oil , or another flavourless oil
200ml milk
3 tbsp yogurt
1 tsp vanilla extract
2 large eggs , at room temperature
250g light muscovado sugar
250g plain flour
3 tsp baking powder
50g cacau powder
¾ x 340g jar morango jam
1¼ kg ready-to-roll white fondant icing
For the buttercream
600g icing sugar , sifted, plus extra for dusting
300g manteiga , softened
red comida colouring
STEP 1
Heat the forno to 180C/160C fan/gas 4. manteiga and line the bases of two 20cm sanduíche tins. Melt the manteiga in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs. Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers. Tip the wet ingredients into the dry, then whisk until smooth.
STEP 2
Divide the batter between the tins and bake for 25-30 mins on the same shelf of the forno until risen and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
STEP 3
To make the buttercream, beat together the sugar, manteiga and a few drops of the red comida colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
STEP 4
Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. topo, início with another cake layer and repeat with the buttercream, geléia, geleia and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
STEP 5
Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the topo, início and sides of the cake. Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp faca to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.
140g unsalted manteiga , plus extra for the tin
100ml grapeseed oil , or another flavourless oil
200ml milk
3 tbsp yogurt
1 tsp vanilla extract
2 large eggs , at room temperature
250g light muscovado sugar
250g plain flour
3 tsp baking powder
50g cacau powder
¾ x 340g jar morango jam
1¼ kg ready-to-roll white fondant icing
For the buttercream
600g icing sugar , sifted, plus extra for dusting
300g manteiga , softened
red comida colouring
STEP 1
Heat the forno to 180C/160C fan/gas 4. manteiga and line the bases of two 20cm sanduíche tins. Melt the manteiga in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs. Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers. Tip the wet ingredients into the dry, then whisk until smooth.
STEP 2
Divide the batter between the tins and bake for 25-30 mins on the same shelf of the forno until risen and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
STEP 3
To make the buttercream, beat together the sugar, manteiga and a few drops of the red comida colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
STEP 4
Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. topo, início with another cake layer and repeat with the buttercream, geléia, geleia and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
STEP 5
Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the topo, início and sides of the cake. Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp faca to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.
Large bowl or cauldron
Wisk or stir stick
Decorative container (optional)
Witch’s Brew Party Punch:
1 (12 FL OZ) can of Frozen - Uma Aventura Congelante limonada de lima, limonada concentrate
2 Litres of 7Up
12 Gummy worms
1.4 Litre carton of lima, limão sherbet
Green comida dye
Make some Witch’s Brew Party soco por following these 10 easy steps.
Thaw limeade
Add can of liquid limonada de lima, limonada concentrate to large bowl
Add green comida colouring until desired colour is achieved (vibrant green)
Pour in entire 2 litre bottle of 7up
Stir until well mixed
Scoop in entire carton of lima, limão sherbet into mixture
Stir until well mixed
(if desired) transfer to decorative bowls
Line the rim of the bowl or decorative container with gummy worms
Enjoy!🎃🕸️