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As the haunted season of Halloween draws near, it’s the perfect time for a little culinary experimentation that’s both spooky and spectacular. At the heart of this eerie culinary tale lies our White Chocolate Red Raspberry Skull Cakes—a devilishly delightful dessert that emerged from a cauldron of fun-filled kitchen experiments.
As we dive headfirst into the realm of culinary witchcraft, we’ll share with you the missteps, mishaps, and hair-raising hiccups that we encountered along the way. You see, cooking is much like casting a spell; we make mistakes, but we’re determined to brew something truly magical by learning from them. Join us as we shed light on the dark corners of our kitchen mishaps and create a dessert that will both haunt your taste buds and leave you with invaluable lessons. After all, the kitchen is the perfect laboratory for culinary concoctions – it’s time to whip up a potion of delicious disasters and mouthwatering mysteries!
Cake Ingredients
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk at room temperature
- 6 oz raspberries fresh cut in half
Frosting Ingredients
- 1 cup unsalted butter softened at room temperature
- 3 cups confectioners sugar
- 6 oz white chocolate melted and cooled
- 1 tbsp heavy cream or more if needed
Scary Mistakes to Avoid
1st Mistake: Make sure your butter is really room temperature.
If your butter is at room temperature then you can cream the butter a lot easier. My butter was too cold and wouldn’t cream and ended up chunky! Save yourself some time and just wait for it to warm a little.
2nd Mistake: Add dry ingredients to wet ingredients.
My second mistake was adding my wet ingredients to the dry. Everything will mix just fine but you really want to avoid over-mixing so just add a little dry ingredient to the wet. This will allow you to blend the two with less strokes.
3rd Mistake: Use a really good silicone mold or metal pan mold.
The silicone mold I had did not help the cake hold a skull shape. It also would get stuck to the mold even after greasing it and cooling it. I think it was better for chocolate. I’ve listed a different mold for baking skulls down below if you need a new one!
4th Mistake: Make sure your chocolate is all the way melted before adding to the frosting.
When you start making your frosting, you must melt your white chocolate. Make sure you have completely melted and cooled your chocolate before mixing it in. Mine ended up a little bit lumpy. RIP lesson learned but no chocolate wasted.
5th Mistake: Practice your design before decorating!
I am not happy with the design I created. I was just winging it which is always fun when you are experimenting! But if you want a more polished look it is good to practice ahead of time.
Cake Instructions
- Preheat the oven to 350F and grease mold or pan
- In a medium-sized bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup of sugar. Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites, and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk, and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
- Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula.
- Using a scoop, scoop the batter into the mold¾ of the way full. Bake for 21-22 minutes or until the cake is set. Cool.
Frosting Instructions
- In a microwavable safe bowl, microwave the white chocolate 30 seconds at a time mixing in between until melted. Stir and cool for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment cream the 1 cup butter and 3 cups of confectioners sugar and mix on low speed then move up to medium speed.
- Mix until creamy, about 1-2 minutes.
- Slowly drizzle the melted white chocolate into the creamed butter and sugar. Mix on low to medium speed for 1 minute until creamy.
- Add in the tbsp of heavy cream, and mix again until combined and super fluffy.
As the full moon rises and Halloween night draws near, this White Chocolate Red Raspberry Skull Cake will be the crowning jewel of your festive spread. It’s a deliciously eerie concoction that brings a smile to every ghost and ghoul’s face. So, don your apron, summon your culinary spirits, and let’s create a dessert that will have everyone at your Halloween gathering dying for seconds! Bon appétreat!
Equipment Used
- Hand Mixer
- Skull Mold
- Knife
- Parchment Piping Bag
Shop Equipment
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White Chocolate Red Raspberry Skull Cakes
Ingredients
Cake Ingredients
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk at room temperature
- 6 oz raspberries fresh cut in half
Frosting Ingredients
- 1 cup unsalted butter softened at room temperature
- 3 cups confectioners sugar
- 6 oz white chocolate melted and cooled
- 1 tbsp heavy cream or more if needed
Instructions
Cake Instructions
- Preheat the oven to 350F and grease mold or pan
- In a medium-sized bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup of sugar. Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites, and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk, and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
- Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula.
- Using a scoop, scoop the batter into the mold¾ of the way full. Bake for 21-22 minutes or until the cake is set. Cool.
Frosting Instructions
- In a microwavable safe bowl, microwave the white chocolate 30 seconds at a time mixing in between until melted. Stir and cool for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment cream the 1 cup butter and 3 cups of confectioners sugar and mix on low speed then move up to medium speed.
- Mix until creamy, about 1-2 minutes.
- Slowly drizzle the melted white chocolate into the creamed butter and sugar. Mix on low to medium speed for 1 minute until creamy.
- Add in the tbsp of heavy cream, and mix again until combined and super fluffy.
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