Halloween cake designs: Boil, toil and trouble with buttercream, piping and a lot of disco dust.

Tis’ the season for spooky pastry endeavours! Since I’m currently employed at Magnolia Bakery NYC, I find myself oriented towards classic PG themes this Halloween season. Witches, ghouls, ghosts and pumpkins were the inspiration and buttercream my vehicle.

For this first design, I iced a 9″ cake with pale blue buttercream. Using a darker shade a blue I piped random horizontal lines all over the sides and top of cake. I then smoothed out the sides and top creating a “sky” effect. After finishing this I realized that if I added a few streaks of orange to the bottom I could achieve a cool sunset/twilight effect.

I outlined a circle on top of the cake and filled it in with pale yellow icing.  I then smoothed out the shape with a small off set spatula dipped in hot water. Using a small tip (number 2 or 3) I piped halloweenie shadow designs: Witch profiles, trees and bats.

Halloween shadow cake

Halloween shadow cake

For this next design I used a similar technique but iced the cake in white and applied chocolate and black buttercream streaks to create and old/vintage effect. I then decorated with classic Halloween staples: Spider webs, skeletons and pumpkins.

Halloween cake - old paper/vintage icing effect

Halloween cake – old paper/vintage icing effect

Tiered Cakes

Halloween ruffle cake

Halloween ruffle cake

Halloween witch cake - purple Ombre

Halloween witch cake – purple Ombre

For the White ruffle cake, I iced the bottom cake layer with a thin layer of buttercream. Then, starting bottom to top, I used a ruffle tip like the 406 Wilton tip.

For the purple Ombre tired cake I used in total 5 colors to create the fading effect. I then piped black bat details and a witch on the moon.

Lastly, of course, I gave all cakes a good helping of rainbow disco dust.