Elegant Black & White Skull Wreath Cake – Spooky Holiday

Ingredients

• • 2 ⅞ cups all-purpose flour
• • 1 ⅞ cups granulated sugar
• • ⅞ cup unsalted butter (softened)
• • 3 ⅞ large eggs
• • 1 ⅞ cup whole milk
• • 1 ⅞ tsp vanilla extract
• • 1 ⅞ tsp baking powder
• • ⅞ tsp salt
• • 2 ⅞ cups powdered sugar (for frosting)
• • ⅞ cup unsalted butter (room temperature)
• • 1 ⅞ tsp black food coloring
• • White fondant (for skull wreath)
• • Gold leaf edible accents
• • 1 ⅞ tbsp corn syrup (for gold shine)

Instructions

1. 1

   Preheat oven to 350°F. Grease two 9-inch round pans. In a bowl, whisk flour, sugar, baking powder, and salt. In another bowl, cream butter and eggs until light. Gradually mix dry and wet ingredients, alternating with milk. Add vanilla and mix until smooth.

2. 2

   Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool completely on wire racks.

3. 3

   In a stand mixer, beat butter until creamy. Gradually add powdered sugar, then mix in 1 tsp black food coloring and ½ tsp vanilla. Add 1-2 tbsp milk to reach desired consistency.

4. 4

   Place one cake layer on a serving plate. Spread a thin layer of frosting. Top with second layer and frost the entire cake with a crumb coat. Chill for 15 minutes.

5. 5

   Shape white fondant into skulls, snowflakes, and wreath components. Arrange on the cake. Brush gold leaf with corn syrup for shimmer. Add final frosting details with a piping bag.