It's officially 100 days until Halloween! There is no better way to celebrate than to make an hauntingly delicious bake.
In our house we like spooky.... ALOT. My lovely partner will tell anyone "If VVitch can make it spooky.... she will", so naturally a strawberry cake in our house it not just any strawberry cake, it's a straw-BOO-ry cake complete with spooky cute white chocolate ghosts, and as always it's vegan.
Ingredients
For the sponge cakes:
200 g dairy-free block margarine (tesco baking block is my go to)
300 g caster sugar
200 g dairy-free yoghurt soya yoghurt
200 ml dairy-free milk (I use oat milk)
3 teaspoon vanilla extract
400 g self-raising flour
2 teaspoon baking powder
For the buttercream:
75g vegan butter or dairy-free block margarine
392 - 448g icing sugar (dependent on the consistency you like)
60 ml strawberry puree (made by blending 80g of fresh strawberries until smooth)
For decoration:
4-5 sliced strawberries
100g vegan white chocolate drops (I use moo-free)
Handful of sultanas/raisins
Vegan sprinkles (I use Baking Time Club sprinkles)
Chocolate covered strawberries, optional
Method
For the cakes:
Preheat the oven to 180C / 350F / Gas Mark 4. Grease and line two 22cm cake tins.
Beat the margarine and sugar together for 2-3 minutes until pale and fluffy.
Slowly add the yoghurt, soya milk, and vanilla extract, then fold in the flour and baking powder. Mix until fully combined (extra point if you use a spooky spatula).
Divide the mixture between the two tins, and bake for 20-22 minutes until an inserted skewer comes out clean. Remove from the oven and turn out onto a cooling rack.
For the buttercream:
Beat the margarine for about 1-2 minutes until fluffy.
Add the strawberry puree and beat again until fully incorporated.
Begin adding sifted icing sugar a spoonful at a time, incorporating fully until the desired consistency is achieved.
For decoration:
Melt the white chocolate drops in a ramekin, I recommend 30 second bursts in the microwave and stirring the chocolate in between.
Once fully melted, on greaseproof paper, using your spoon create the shape of a ghost and fill them with the chocolate (there is no right or wrong shape for a ghost, be creative and have fun!).
Once you have run out of your chocolate use your raisins to create eyes and a mouth for each ghostie (again be creative, it's your kitchen vvitchery, I've used heart sprinkles for eyes on mine because I liked how they looked.
Pop your ghosties in the fridge for them to get solid.
When the cakes are completely cool, (a few hours at least), spread buttercream on the bottom layer and top with your sliced strawberries.
Carefully sandwich the cakes together and cover the rest of the cake with the remainder of your buttercream.
Place your cooled ghosts onto your cake and decorate with sprinkles and chocolate covered strawberries if you're feeling so inclined.
Please let me know if you make this spooky cake! Are you looking forward to Halloween?
Blessed be,