Wednesday, October 7, 2015

Make It: Red Velvet Skull Cakes

Every year, I find myself browsing the Williams-Sonoma fall catalog and lusting after their awesome seasonal products. I couldn't pass on this super cool mini skull cake pan this time around — they're the perfect serving size for a Halloween party, and can be decorated differently for an impressive display.
I used a boxed red velvet mix for the cake, and whipped up a batch of buttercream for piping the details on – this is the recipe I follow. I would also love to try filling the cakes next time – maybe from the bottom – to add a bit to the frosting/cake ratio (in my opinion you can never have too much frosting)! These would also be great as a molten cake with a ganache filling, as seen here. It's like chocolate cool for Halloween.
I was going for a linework/doodle look, so I used a #3 round piping tip to create fine lines—you could also use a rose tip to create flowers or roses as accents, or tint your frosting with food coloring. Their website also suggests doing a light glaze or just dusting them with confectioner's sugar. Lots of possibilities! I'm definitely going to have a lot of fun with these, beyond Halloween—skulls are always a good idea ;)


  1. These are right up my alley! So cool for Halloween and beyond!

  2. OMG!! Perfect for my favorite holiday - Dia de los Muertos! LOVE LOVE LOVE
    Maybe my post will inspire more designs!
    TAF of

  3. Would love to have these for our Halloween Party here. So cool Rachael!

  4. This is so crazy - I'm actually making these today - thanks for sharing the icing recipe!!! I was looking for one! xx

  5. OMG this cake is perfect for Halloween Parti. Thanks Rachael!


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