Skull cake

3-4 hours + cool overnightadvanced
What you need: 1 springform cake tin with a diameter of 26cm, one springform cake tin with a diameter of 20cm, 2 tart rings

For the base
(red velvet cake)

  • 360g sugar
  • 300g softened butter
  • 2 pinches of salt
  • 6 eggs (medium)
  • 500g flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of cocoa powder
  • 300g buttermilk (or 150g yoghurt)
  • 4 teaspoons of Decocino Food Colouring Paste Red 

For the skull cake
(black velvet cake)

  • 360g sugar
  • 300g softened butter
  • 2 pinches of salt
  • 6 eggs (medium)
  • 500g flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of cocoa powder
  • 300g buttermilk (or 150g yoghurt)
  • 4 teaspoons of Decocino Food Colouring Paste Black 

For the filling

  • 1 Decocino buttercream for mixing
  • 250ml water
  • 400g unsalted butter
  • 100g icing sugar
  • 150g cream cheese
  • 1 tablespoon of Decocino Lemon Flavour Paste 

For the decoration

  • 2 x Decocino Decor Marzipan White 
  • 2 x Decocino Decor Marzipan Black 
  • Different colours of Decocino Fondant leftovers
  • Decocino 8 pack of food colouring pens 

Preparation

Baking

Base (red velvet cake)

  1. Beat the sugar, softened butter and salt at the highest setting until fluffy.
  2. Gradually beat in the eggs.
  3. Mix the flour with the baking powder and cocoa powder and stir into the batter, alternating with buttermilk. Colour dark red with food colouring.
  4. Pour the dough into the large springform tin. Smooth the surface. Bake for about 60 minutes. Leave in the tin until completely cooled. 

Skull (black velvet cake)

  1. Beat the sugar, softened butter and salt at the highest setting until fluffy.
  2. Gradually beat in the eggs. Mix the flour with the baking powder and cocoa powder and stir into the batter, alternating with buttermilk. Colour black with food colouring.
  3. Pour the dough into the two smaller springform tins. Smooth the surface. Bake for about 40 minutes. Leave to cool completely in the tin.

Filling

  1. Prepare the buttercream according to the instructions.
  2. Mix the icing sugar, lemon flavour paste and remaining 100g of soft butter together until fluffy. Stir in the cream cheese a spoonful at a time.
  3. Stir everything into the foamy butter cream.
  4. Remove the cooled cakes from the moulds and cut them in half horizontally.
  5. Place one cake ring each around a 20cm base and a 26cm base.
  6. Before filling, put some cream cheese aside to spread on the cakes.
  7. Spread some of the cream on the lower part of the cake. Place the second cake base on top.
  8. Place both cakes in the fridge and leave them to cool overnight.

Decorating

Base

  1. Take the cake out of the fridge and spread some of the cream on it.
  2. Roll out the black marzipan, cover the cake and put it in a cool place.

Skull

  1. Cut the basic shape of a skull into the cake with a small, sharp knife.
  2. Roughly add the details with the knife.
  3. Spread with the remaining butter cream and cover with the white rolled out marzipan.
  4. Press the contours slightly and trace fine lines such as the teeth with the modelling tools. Create ornaments using leftover fondant and carefully apply them to the skull.
  5. Draw fine lines and contours with coloured pencils.
  6. Place the finished skull on the black cake.
  7. You can now decorate your artwork with roses.

For the skull cake you can also use a model made of styrofoam: cover it before decorating and painting it.

Products used

Buttercream
Buttercream
To the Product
Flavouring pastes
Flavouring pastes
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Deco marzipan
Deco marzipan
To the Product
Colouring Pastes
Colouring Pastes
To the Product
Sugar Paste Coloured
Sugar Paste Coloured
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Food Markers
Food Markers
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