Coolest Spooky Halloween Cake

I am a student at Le Cordon Bleu and this is a cake I submitted for a “spooky” Halloween cake challenge we had at school.

It is a lemon pound cake with lemon curd filling and vanilla bean buttercream frosting. I worked on it a total of about 12 hours (includes baking time). My favorite tip for people who have a hard time getting the fondant to lay smooth is this.

Use a turntable. If you have a bench scraper, hold it at a 90 degree angle against the cake and spin the turntable several times to smoothen sides. Then use an offset spatula to smooth the top. Stick the cake in the freezer for at least 10 minutes to harden your buttercream. Meanwhile, roll out your fondant. Laying your fondant on a nice firm buttercream will give you much cleaner edges and a much more smooth surface.

I used a number of tools on this cake: a bead-maker (border), clay gun (witch’s hair), cutters (stars, witch’s legs), etc.

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