This Halloween cauldron cake features the drip technique which is growing in popularity for any celebration cakes.

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You Will Need
Cake baked in Wilton 3D Sports Ball Cake Tin Set (79972) or 2pt oven proof bowl, and masked with buttercream.
10”Round Black Cake Drum Board (06BLRWD10)
1kg Culpitt Cake Decorating Sugarpaste Icing - Black(0674234)
Colour Splash Food Colouring Gel - Red (0675069)
Colour Splash Food Colouring Gel - Lime (0675081)
Colour Splash Food Colouring Gel - Black (0675062)
Colour Splash Food Colouring Gel - Dark Brown (0675076)
Cake Star White Modelling Paste (75001)
Cake Star Black Modelling Paste (75002)
Culpitt Edible Glue-17ml (5599)
Renshaw Ready to Use Royal Icing - White - 400g (0605860)
Cake Star Disposable Piping Bags – Pack of 12 (84798)
Cake Star Texture Mat-Set of 6 (84870)
Colour Splash Food Colour Spray-Metallic-Silver-100ml (75031) - Optional
Step 1

Place cake on centre of drum board.  Cover with 500g black sugarpaste. Neaten around the base. Leave to dry.

Step 2

Using left over black paste:

Firstly, roll a thin ‘sausage’ and place around top of ‘cauldron’, fixing with edible glue. Allow to dry.

Secondly, roll out remaining paste and emboss with cobble mat from the texture set. Cut out various shapes to place around the cake at random on the board, to achieve a part cobbled effect. Spray with metallic silver food colour spray if wished, to create extra atmosphere.

Step 3

With white modelling paste:

Make the flames - Colour small pieces in red, yellow and orange (red and yellow together).  Form into thin ‘sausages’ and place together.  Knead until marbled, and roll out. Cut assorted flame shapes, and place around the base of the cake.

Colour a little of the paste brown, roll into thin sausage shapes and cut into logs. Place around the base of the cake.

Witch’s legs – colour small amounts in grey and orange. Roll each into equal sized thin sausage shapes. Cut into sections and place alternately to create stripes. With edible glue, stick sections together to form the legs, and reinforce with a piece of spaghetti through the centre, and protruding at the end.  Allow to dry.

Step 4

With black modelling paste:

Make the witch’s shoes, and place onto the ends of the legs. Leave to dry.

Model the witch’s hat by placing a tall cone shape onto a rolled out circle of paste.

Make a witch’s broom.

Make witch’s hands, and shape one around the broom handle, and the other holding the hat!

Step 5

With royal icing – For the ‘drip’ effect:

Place approx. 2-3 tablespoons royal icing into a small pot, and colour with red food colouring gel.  Repeat this using the lime gel colouring.  Add sufficient water to each, to create a consistency which will just flow. Too runny and you will not be able to control the drips!

Place each coloured icing into a piping bag, and when ready to start adding the icing onto the cake, snip the end of each bag.  (The icing is much easier to control  from a bag, rather than pouring it on!).  Pipe the icing onto the cake at random, coaxing it to flow just slightly up to, and over, the edge.  If the consistency is correct, it will flow slowly down the side of the cake!  Allow the two colours to merge, and swirl together, using a cocktail stick.  Allow to set for a few hours.

If you wish to make splash marks, pipe these onto a piece of baking parchment, and allow to dry before removing from paper.  (Note: You may insert thin wires into the splash marks before they dry, and place these into the cake, but the wires must be put into a posy pick first!)

Step 6

To add witch decoration to top of cake:

Place legs into the cake at an angle, pushing the spaghetti down to anchor them. Place ‘splash’ shapes if used, around each leg, and hat and broom in position.

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