This spooktacular marbled Halloween drip cake is the perfect centrpiece for your Halloween party!

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You Will Need
Round Black Cake Drum Board-8”(06BLRWD8)
3x Renshaw Vanilla Frosting-400g (0605813)
Colour Splash Food Colouring Gel-Black (0675062)
Colour Splash Food Colouring Gel-Orange (0675055)
Colour Splash Food Colouring Gel-Violet (0675060)
Colour Splash Food Colouring Gel-Green (0675059)
Cake Star Palette Knife - Cranked - 4.5" (10602)
Cake Star Plain Smoother/side scraper-Set of 2 (84892)
Belcolade Belgian Chocolate-Milk-1kg (6190)
Colour Splash Food Colouring Powder-Matt-Black (75127)
Renshaw Modelling Paste-White (0602637)
Cake Star Modelling paste - Black - 100g (75002)
Cake Star Push Easy Alphabet Cutters-Uppercase-Set of 26 (84794)
Cake Star 12” Disposable Piping Bags-Pack of 12 (84798)
JEM Open Star Piping Nozzle-1M (84964)
Katy Sue Halloween Mould-The Bat Mat (86556)
Katy Sue Halloween Mould-Ghosts (86557)
Halloween Spider Cupcake Decoration Ring (06SP102)
Purple Cupcakes Nonpareils Sprinkles-Lime (24999) - optional
Edible Sugar Eyes from Baked with Love (0650026)
Cake Star Writing Icing-Red (0675238)

Bake a 6" marbled sponge using the Colour Splash Gel Food Colours - Green, Violet, Orange and Black. Once baked and cooled place on the black drum board and fill and crumb coat using a thin layer of frosting.

Once set divide the remaining frosting between 4 bowls and mix in gel colours green, violet, orange and black.

Add the four colours of frosting at random around the side of the cake with a palette knife, then smooth with the cake smoother/side scraper. You may have to do this a couple of times. Place in fridge to cool if possible, and to allow frosting to set.


Take the black modelling paste and colour approx. 80g of the white modelling paste with orange, leave the remainder white.

‘BOO’ letters

Firstly, roll out the black paste to a depth of approx. 3mm, and cut out the letters plus a base, to sit the letters on. Push cocktail sticks carefully up through the base and just 3mm into each of the letters, also adding glue between the base and letters. Leave to dry completely.


Also in black, make a few bats using the bat mould.


With orange paste, make a 3cm round ball, squash slightly, and make an indent in the top. Make small indents all around from top to base. If wished, dust lightly with green dusting powder, and add small stem into the top.


With white paste, make some small ghosts using the ghost mould, and a couple of larger hand made ones - start with a ball of paste and simply shape into an elongated cone, gently pulling two arms out on each side. Mark eyes with tiny balls of black paste or an edible black pen.

Frosting Swirls

Pipe approx. five onto baking parchment and place into freezer for 30 minutes to harden. They will then be ready to place onto the cake with the other decorations.

Chocolate Drip

Firstly temper 200g milk chocolate to ensure a shiny finish. (You can also use dark or white chocolate depending on your preference) 

Add a little black powder and mix in well. Pour over the cake carefully, encouraging the chocolate to run over the top edge and partly down the sides.

Top Tip: If you make a ganache, the coating will be much softer, therefore easier to cut.

Decorate Your Cake

Add 'BOO' lettering first, fixing the cocktail sticks into the cake, then the swirls, so that the other decorations can be arranged around them, either before the chocolate has set, or after it has set, using a little melted chocolate to fix. Pipe some red ‘blood’ onto each of the swirls, and/or into the eyes. Some decorations may be placed on the board or on the side of the cake.

If using sprinkles these will have to be added before the chocolate has set.

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