Watch Milkmoon Kitchen build towering cake creations filled with fluffy buttercream and innovative sugar-based architecture.
Sink your teeth into this demonic beauty.
Trim off the domes to make flat disks. If you’re up for it, you can torte the cake into 10 thin layers.
Anchor your cake with a dab of buttercream. Then, spread a thin layer between each cake layer as you stack them up high.
Pipe a ring of buttercream around the top of the stack. Add lines that join at the center. Ideally, you want 5-6 equally-sized sections, aka chambers.
Don't worry; this "blood" is just a tasty corn syrup mix.
Remove cake from the fridge when it no longer wiggles. Using a serrated knife, trim off the crusty sides and wrap in plastic. Put it back in the fridge.
Now we're here! Dye your buttercream light purple and frost your cake using a piping bag.
Using an extra tall scraper, smooth out the icing. Place cake back in the fridge to firm it back up again.
Dye remaining buttercream dark purple. Using a piping bag, create roses on parchment paper. Freeze until firm. Then, mount roses on cake.
Pipe the base of the spider web with thin rays of buttercream on the side of the cake.
Connect the rays by piping “U” shapes between them.
Pipe a small dot of buttercream at the end of each ray, and place a silver pearl on each for some extra glamour!
Just kidding… Using a small paring knife, carve two small holes in buttercream to mimic the puncture mark of a vampire bite.
But before you do that, using a pipette, straw or squeeze bottle, add two very small drips of blood to ooze from the “bite marks”.
Once the cake is cut, blood will flow from the inside buttercream chambers.
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