Halloween Fault Line Cake

Bake Your Black Chocolate Cake:

1.  Preheat your oven to 160c (fan).
2. First, let’s make up the black coloured chocolate sponge. In a large bowl, mix in the cocoa powder with the boiling water until it forms a paste. Add in a full tube of the Black Colour Gel to the paste and mix well. Add in 300g Caster Sugar and 100g Baking Spread to the black paste and mix until the mixture is smooth and creamy. Finally, add in 175g Self Raising Flour, Baking Powder and 3 eggs and mix until everything is well combined. (Pro tip: Add a drop of milk if the sponge mixture is too thick)
3. Next, let’s create the Red Vanilla Sponge for the marble effect. In a medium bowl, mix in 60g Baking Spread with 60g Caster Sugar. Add in some Red Colour Gel and mix well. Mix in 1 Egg and 60g Self Raising Flour until everything is well combined (if the red mixture isn’t as vibrant as you’d like, just add in some more colour gel and mix well). Put the red batter in a piping bag.
4. Prep 5 8″ baking tins by greasing them with some butter and parchment paper. Take your piping bag with the red cake batter and pipe in small wiggly lines to the bottom of each cake tin (using 1/6th of the batter to each tin). Pour in 1/6th of the black cake batter on top of the red lines in each of the tins. Repeat this process once more until you’ve used up all of your cake batter. Afterwards, take a cocktail stick/chopstick/skewer and carefully pull through the batter in long lines to create the marble effect.
5.  Place your full cake tins in the pre-heated oven and bake for 25-30 minutes. Once baked, take them out the oven and place them aside to cool for 10 minutes in the tins and then. Meanwhile, take the 900g Black Frosting and place it in a piping bag. 

Let’s Decorate:

1. Once your cakes have cooled, carefully cut each of the sponges in half to create 6 round cake sponges. Take your piping bag with Black Frosting and pipe 1/6th (~150g) of the frosting over one of the bottom cake sponges. Place another cake sponge on top of it and pipe again, repeating the process until all your sponges are stacked on top of each other (don’t pipe the frosting on top of the last top sponge layer). Trim the two centre sponge pieces of the cake to create a slight hourglass shape. Place the cake in the fridge for 15-20 minutes to chill.
2. Once chilled, take your cake out the fridge and use the last 1/6th of your Black Frosting to apply a thin layer to the cut-in part of the cake. Level the frosting and apply the Halloween Sprinkles and your Edible Eyes to the fresh frosting. Place the cake back in the fridge for 5 minutes for the decorations to set firm.
3. Let’s make the white chocolate buttercream. Melt the White Chocolate in a large bowl. Add in 500g Butter and 500g Icing Sugar with the melted white chocolate and whisk all the ingredients together until your buttercream is smooth and has a spreadable consistency (Pro Tip: The longer you mix the butter and icing sugar, the whiter the finished buttercream will be). 
4. Place your white chocolate buttercream into a piping bag and pipe the top and bottom sections of the cake, avoiding the sprinkled black icing part of the cake. Smooth the sides of the cake using a spatula, making sure the buttercream is creating an edge over the sprinkles. 
5. Take the Red Writing Icing tube and pipe the red icing along the fault line to create a bloody effect (it also covers any edges). Finally, top your Halloween Fault Cake with some piped Black Frosting.