Spooky Graveyard RIP Cake
We wanted to share the very haunting, ghoulish treat of all — Bright, Colorful, and Unforgettable Spooky Graveyard RIP Cake! A look at this cake, it will lure in everyone for a bite and you’ll scream with delight! Scary vibrant icings & bold blood ganache drips using Suncore Foods® Supercolor Powders (Aqua Blue Spirulina, Blue Butterfly Pea, Cosmos Red Cabbage, Red Beet, and Ruby Red Radish) for an extra bit of ghastly greatness.
Cake Ingredients for 1 layer:
2 tbs flaxseed meal
1/3 cup vanilla oat milk
¼ cup dairy-free butter
1/3 cup granulated sugar
1 tsp pure vanilla extract
2 tbs lemon juice
Zest of 1 lemon
2/3 cup sweetened coconut condensed milk
1.25 cups gluten-free 1-to-1 flour
1.5 tsp baking powder
6” baking pan(s)
¼ cup vegan white chocolate chips
Equipment needed: Headstone mold or small popsicle molds + remaining icing or edible decorating food pens
1 tsp Suncore Foods® Cosmos Red Cabbage Supercolor Powder
1.5 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder
2 tbs vanilla oat milk
½ - 2/3 cup dairy-free butter
1 tsp pure vanilla extract
½ tsp cream of tartar
3.5 – 4 cups powdered sugar
For additional Icing: 1 tbs Suncore Foods® Aqua Blue Spirulina Supercolor Powder + leftover buttercream
Blood Red Ganache Drips:
½ cup vegan white chocolate chips
¼ cup heavy coconut whipping cream
1 tsp Suncore Foods® Red Beet Supercolor Powder
½ tsp Suncore Foods® Ruby Red Radish Supercolor Powder
1. Cake — Preheat oven to 350 deg. F and brush a generous amount of butter on the inside of a 6” cake pan making sure the sides are coated. In a small bowl or jar, combine flaxseed meal and oat milk. Set aside for 5-7 minutes, stirring every 2 minutes. In a large bowl, beat together butter and sugar until combined and fluffy. Mix in vanilla extract, lemon juice, lemon zest and flaxseed milk mixture. Next, mix in sweetened coconut condensed milk until well combined. Lastly, mix in flour and baking powder. Transfer batter to the prepared cake pan and bake for 45 minutes or until it passes the toothpick test. Use the same set of ingredients and follow the same directions to make 1 – 2 more layers. Allow cakes to cool down completely.
2. RIP Headstone — Temper white chocolate and transfer to mold. Refrigerate for minimum 1 hour up to overnight.
3. Buttercream — In a small bowl or jar, dissolve Cosmos Red Cabbage Supercolor Powder and Blue Butterfly Pea Supercolor Powder in 2 tbs of milk. If the mixture is too thick, add some more milk. The mixture should resemble a thin paste. In a large bowl, for a few seconds beat together butter, vanilla extract, cream of tartar and Supercolor mixture. Mix in sugar, 1 cup at a time, until very well combined and you’re happy with the consistency. For a thinner buttercream, reduce the quantity of sugar or add some oat milk. For a thicker buttercream, add some more sugar. Spread buttercream between cake layers and/or on the outside of the cake. You don’t have to use the entire buttercream. Refrigerate cake while preparing remaining decorations. Mix in Aqua Blue Spirulina Supercolor Powder into remaining buttercream until well combined. Transfer mixture to a piping bag and set aside.
4. Blood Red Ganache Drips — Temper white chocolate and mix in coconut whipping cream until smooth. If needed, as per preference adjust the consistency of the ganache by adding more tempered white chocolate, for a thicket ganache, or coconut whipping cream for a thinner ganache. Mix in Supercolors until smooth and well combined. Transfer mixture to a squeeze bottle with a nozzle or using a spoon, gently spread ganache on the top layer of the cake and add drips along the circumference of the cake. Save a few drops for the RIP headstone. Once the drips have set, decorate the top layer with Blue Spirulina icing as per preference. Remove white chocolate headstone from the mold and write RIP using an edible decorating food pen or pipe RIP using any remaining icing. Place headstone on cake and using a small spoon, add a few drops of the red ganache onto the headstone.