How to Decorate a Halloween Graveyard Cake

How to Decorate a Halloween Graveyard Cake

This ghostly graveyard cake is perfect for any Halloween party. Featuring classic elements of the spooky occasion—spiders, the full moon, a skeleton, and a grave—this chocolate cake with chocolate frosting will delight both the eyes and the appetite.

Makes one 9” X 13” cake.

Chocolate Halloween Cake and Chocolate Frosting

  • 1 chocolate cake mix
  • eggs, oil, and water as specified on cake mix box
  • 1 tub of chocolate frosting, reserving 3 T

Prepare cake:

  1. Mix and bake cake according to directions for 9” x 13” cake. Cool 10 minutes in pan, then turn out onto the surface where the cake will be decorated and displayed. Let cool completely.
  2. Cut a small rectangle out of the cake for the grave. Do not cut all the way through to the bottom. Reserve the portion of cake that you removed; this will be the dirt from the fresh-dug grave.
  3. Frost cake with chocolate frosting, reserving a small amount of frosting to use later to write on the gravestones. Pile the frosting a little higher where the two other graves will be. Do not frost inside the open grave.

Supplies for Decorating

  • white almond bark
  • chocolate almond bark
  • stick pretzels (small)
  • 1 large York Peppermint Pattie®
  • 2 Keebler® Vienna Fingers®
  • ¼ C butter
  • ¼ C shortening
  • 2 C powdered sugar
  • ½ tsp vanilla
  • 1 T milk
  • green food coloring
  • candy pumpkins (about 10)
  • plastic spider
  • plastic skeleton to fit in grave
  • 1 frosting decorating bag
  • 1 frosting decorating tip #2 (writing tip)
  • 1 frosting decorating tip #233 (grass tip)

Prepare the decorations:

  1. Melt 6 squares of white almond bark on very low heat.
  2. Open two Keebler® Vienna Fingers® and scrape out the filling. Dip the cookies in the white almond bark, laying them out on a piece of parchment or waxed paper to cool and harden. These will be the gravestones.
  3. Quickly and gently, coat the York Peppermint Pattie® in the white almond bark. Set it on the parchment or waxed paper to cool and harden.
  4. Melt four squares of chocolate bark in a saucepan on very low heat.
  5. Coat pretzel sticks in the chocolate bark, shaking off excess, and construct a long fence for the back of the cake and one or two fences for the sides. As each fence piece is dipped, lay it on a piece of parchment or waxed paper and arrange the pieces to form fences. Let cool and harden before trying to pick up.
  6. Put the reserved chocolate frosting in the decorating bag, with tip #2, and write on the Vienna Finger® gravestones.
  7. Place gravestones, the fences, and the Peppermint Pattie® onto the cake.

Prepare the frosting:

  1. Mix the butter, shortening, powdered sugar, and vanilla until very fluffy and dry, then add the milk to make frosting. Tint the frosting a green grass color.
  2. Add the green frosting to the decorator bag and squeeze until most of the chocolate frosting is out. Pipe grass onto the cake in a patchy fashion.
  3. Pipe grass along the bottom edge of the cake.

Finishing Touches:

  1. Crumble the reserved cake, saved from cutting the grave, onto the “ground” next to the open grave.
  2. Place the skeleton into the grave.
  3. Place the spider over the full moon (Peppermint Pattie®)
  4. Place candy pumpkins around the cake.

This cake is beautiful and interesting and will be the star of your Halloween party.

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