Dracula at Home Cake

Cooking Instructions

Have ready a 12 x 9-in. or larger serving plate.

Invert poundcake on cutting board. Cut cake at corners following dotted lines. Cut cake horizontally 3⁄4 in. from top to make “coffin lid.”

Place both pieces cake cut side up on wax paper. Put 2 Tbsp chocolate frosting in a ziptop bag. Spread sides of cakes with remaining chocolate frosting. Using a fork, gently rake sides lengthwise to resemble wooden planks.

Tint 1⁄2 cup vanilla frosting orange; put 1 Tbsp in ziptop bag. Spread tops of cakes with remaining orange frosting. Snip a tiny corner off bag of chocolate frosting; pipe edges around tops of coffin and lid. Snip a tiny corner off bag of orange frosting; pipe lines on top of coffin bottom as shown for quilt.

Tint 2 Tbsp vanilla frosting lavender. Spread on coffin top for Dracula’s cape collar. Tint 2 Tbsp vanilla frosting black and 1 Tbsp red. Put into separate ziptop bags. Put 1 Tbsp plain vanilla frosting in another bag. Cut a tiny corner from each bag. Pipe black frosting to outline cape collar and pipe cobweb on lid.

Pipe black frosting on vanilla wafer for Dracula’s hair. Pipe 2 dots plain vanilla frosting for eyes, then black for irises. Pipe a chocolate V for nose, red for mouth and vanilla for fangs. Place cookie as shown. Add ghost and bat sprinkles and gummy spiders. Let frosting set, then transfer cakes with a large spatula to serving plate. Scatter crushed cookie “soil” on plate.

Planning Tip: Can be made up to 2 days ahead. Cover after frosting sets; store at room temperature.

Before You Begin

If you don’t have a serving plate or tray the size you need, cover a baking sheet, plastic-foam board or sturdy cardboard with foil or plastic wrap.

Paste (gel) food colors are available in supermarkets or stores selling crafts or cake-decorating supplies.

If piping only a small amount of frosting, use snack-size plastic bags.

If you can’t find the candies used, substitute others.