Classic Cake Day: Red Velvet Ghost Cake

ghost-cake.jpg

[Classic Cake Day revisits some of our favorite cakes from the first year or so, before the blog. We made this cake in October 2017.]

Jordan: Last year’s Halloween cake was probably going to be a cake covered entirely in candy eyes, like a sprinkle cake (but eyes).

Kitra: Which we should still do.

Agreed. But it was worth postponing because: ghost pretzels. Ghost. Pretzels. They look like the poor unfortunate souls from The Little Mermaid! You can’t not love them.

We had way too much fun making ghosts. Also just saying the word “ghosts”.

Imagine Kitra saying “ghosts” with a Minnesotan accent over and over and you’ll get the idea.

Ghoosts.

Rather than just covering any old cake in ghosts, we went for the most disturbingly blood-like of cakes: red velvet.

I’ve used Alton Brown’s recipe before, and it’s lovely. Except where it looks like the inside of our meat suits.

That was gross. I’m sorry. This cake is delicious, but be warned that between the cake, cream cheese frosting, and a solid coating of yogurt-covered pretzels, it’s VERY sweet.

And also your fingers will be a weird color for days unless you’re very careful.

Recommended order of operations for this:

  1. Make the cakes so that they can cool
  2. Make frosting
  3. Make a million tiny ghosts
  4. Start thinking of puns that combine both ghosts and cake
  5. Assemble the cake
  6. Make a really bad video
  7. Profit???

I was really insistent about the video. I also love it. In fact, I showed it to someone this month for no particular reason other than I feel it is a work of ART.

In summary, we’re not really inventing the wheel here on red velvet cake, but we are making it a lot spookier.

ghost-pretzel

Red Velvet Cake with Pretzel Ghosts

Cake from Alton Brown, ghosts inspired by Dessert Now Dinner Later

Alton Brown stubbornly insists that you use weights when baking, and while he’s correct that it’s better that way, it’s not convenient if you don’t have a baking scale. You can convert your ingredients here if you like.

Two bags of pretzels will likely give you more than you need, but it’s good to have extra so that you can discard (aka eat) the broken ones.

Cake

Ingredients

5 1/2 oz all-purpose flour
4 oz cake flour
1/2 oz cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk, room temperature
2 T red liquid food coloring
1 T white vinegar
1 tsp vanilla extract
10 1/2 oz brown sugar
4 oz. (1 stick, 4 T) unsalted butter, softened
2 eggs

Directions

Preheat your oven to 350°. Line two 8- or 9-inch round cake pans with parchment paper and coat with nonstick spray.

In a medium bowl, whisk together both flours, cocoa powder, baking soda, and salt. In a separate small bowl or liquid measuring cup, whisk together buttermilk, food coloring, vinegar, and vanilla. Set both dry and wet ingredients aside while you do the next step.

In a large bowl (or the bowl of a stand mixer), use an electric mixer on low and cream butter and brown sugar about 2 minutes, until it is lighter in color. Add the eggs, one at a time, and beat until fully combined.

Add one third of the flour mixture and mix on medium speed mostly combined. Add half of the buttermilk mixture and mix until mostly combined. Repeat with another third of the flour, the other half of the buttermilk, and the last of the flour. Mix until the batter is fully smooth.

Divide the batter between the two prepared pans. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 10-15 minutes, then turn out onto a rack to cool fully.

To Decorate

Ingredients

2 12-oz bags of yogurt-covered pretzels
2 packages of candy eyes
cream cheese frosting of your choice (we made ours up as we went, but Alton’s original recipe includes one)
food coloring (if desired)

Directions

Scoop about half a cup of frosting into a small bowl and set aside. If desired, add food coloring to the remaining frosting until it reaches your desired shade. Set the tinted frosting aside.

Using a butter knife, dab a small amount of the reserved white frosting onto the back of a candy eye and place it on a pretzel, over one of the two upper holes. This is usually easiest if you place it toward the top or bottom of the hole, so that the candy eye has as much surface area covering meeting the pretzel as possible. Eyes at the top make them more ghoulish; eyes at the bottom make them more adorable. Set ghost aside to firm up. Repeat until you run out of pretzels, eyes, or time.

Frost your cake and arrange pretzel ghosts to your liking. While a two-layer cake will neatly fit two rows of ghosts if you stagger them (think like the pattern of bricks), know that this makes the cake very hard to slice and we don’t recommend it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s