Happy Halloween! I made this black rose swirl cake for a Halloween party. I think the black roses make it a little spooky and mysterious. I got to use my new black cake stand, I think it went perfect with the cake!
For this black rose swirl cake, I started with a dark chocolate cake. I wanted a red filling, so I created my own red velvet filling. It has whipping cream, chocolate pudding, and red coloring. The filling is so delicious and holds up well.
To cover this 8 inch cake, I needed one and a half recipes of buttercream. I added a half a cup of dark cocoa mix. Then I added two teaspoons of black gel coloring. If you let the frosting sit overnight, that’s when it turns its blackest. When I first made it was more on the grey side. By morning it was very black.
You need to frost a crumb coat first on the cake and let it sit in the fridge for 20 minutes.
This is the tip I used to make the swirls. You start from the center and make a swirl around. You make swirls to cover the whole cake.
Ingredients
- Ingredients (to cover one 8 inch cake)
- 1 1/2 cup sweetex or crisco
- 1/4 teaspoon salt
- 1 teaspoon meringue powder
- 2 pounds powdered sugar
- 1/2 cup milk or water
- 1 tsp vanilla
- 1/2 cup cocoa powder
- 2 tsp black food color
- 2 cups whipping cream
- 1 box chocolate pudding
- 2 tsp red food color
Instructions
- 1.mix the sweetex, salt, cocoa, black food color, and meringue powder with electric mixer to blend about 30 seconds
- 2.Add the milk and vanilla in the bowl, then add the sugar and blend by hand with a spatula until the sugar is absorbed into the liquid
- 3..put bowl back on the mixer and beat on medium speed for 2-5 minutes until smooth and a little fluffy.
- 4.if mixture is too stiff, you can add more liquid. if it is too runny add more powdered sugar
- add ingredients and whip with kitchen aid until stiff peaks form.
Enjoy!
other Halloween cakes you might enjoy
Halloween Cake
