Melanie

Happy Wednesday! We’ll call this “Ghost Cake”

The recipe is from Sugar and Sparrow, and it is (in fact), a Black Velvet cake, made with black cocoa. It’s more of a very dark brown, especially against the black backdrop, but I still love it!

The little ghosts that I piped on the cake, have no mouth, because they have been silenced, and are too afraid to make noise. 😂👻 I think they’re pretty cute, actually! I used a ghost cookie cutter, which I purchased @madamegateauxtoronto for the ghost on top of the cake.

For the drip, I used raspberries, which I cooked over the stove with a little bit of sugar and lemon juice. I then removed the seeds with a sieve.

For the other decorations, I used gummy eyeballs, chocolate cookie crumbs, and the seeds of the raspberries to look like guts. Heehee!

The cake is very chocolatey, and not too sweet, and the frosting complements it well.

I didn’t follow the decorations that the recipe developer used, because I wanted to go my own direction with this one!

Enjoy the pics! 👻👻