I needed to top my Choc-Roach cake from last year (2008)for my office Halloween Carry-in. I decided to build a Homemade House of Horrors Cake, which morphed into a torture chamber.
It’s constructed of vanilla creme wafers, held together with melted chocolate. The turrets are two kinds of ice cream cones, also coated in chocolate (of course!).
The bodies and parts are fondant, as is the guillotine slab, the basket (woven, and formed over a thimble), the blade (rolled thin, allowed to harden a little, then cut to shape), and the flames.
The blood is from a tube of red decrating gel. The “rope” holding the body on the spit is angel hair spaghetti that I soaked in a little water with a tea bag for about 8 hours. I also added a chocolate loin cloth to preserve the victim’s modesty. I used Piroutte cookies for the uprights on the guillotine and the spit.
There’s graham crackers used in the guillotine for support, and a chocolate-covered graham for the base of the fire. A 1-to-1 ratio of chocolate and plain grahams were crushed for the dirt; some shredded wheat biscuits for the hay in the corners (on which some bloody body parts have been tossed).
There are mini peanut butter cups used as risers for the guillotine, as well as the base into which the pretzel spikes are jammed (see the heads outside). Chocolate rocks, frosting, and candy skeleton parts finish off the outside.
I tried to attach a full skeleton to one of the turrets, but he fell off an into the frosting, where I decided to leave him.
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