Monday, 17 October 2016

Halloween Caribbean Voodoo Cake

I love walking through my local TKMaxx  and it is always worth stopping at my nearest Homesense (which is in Watford) when I am passing through. Both of these stores have an ever changing, limited edition range. If you see it, you like it then buy it. It may not be there tomorrow!

I am always on the look out for things that will enhance my blog photos which could be tea towels, little dishes, cookie cutters etc or the Holy Grail of bakeware - NordicWare!  Some of my recent purchases -
Every now and then they will have a NordicWare bundt tin or other interesting baking tin. I was so excited recently to find the standing skull baking pan - this would be perfect for Halloween a few weeks away! 
I made my every day sponge cake mixture but added some Caribbean influence i.e. freshly grated nutmeg, cinnamon and ginger along with a few tablespoons of dark island rum!

Here is my recipe for a Halloween Caribbean Voodoo Cake

185 gm unsalted butter, room temperature
185 gm sugar
185 gm Self Raising flour
3 medium size eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla bean paste
2 Tbsp maple syrup
2 1/2 Tbsp dark rum
25 gm little crystalised ginger pieces

500 gm icing sugar
250 gm unsalted butter, room temperature
1 Tbsp maple syrup
1 Tbsp dark rum
2 Tbsp nutmeg jam (or apricot jam)

* Mix the flour and spices together in a bowl and set aside
* Cream butter and sugar until very light and creamy ( do this for between 2 1/2 - 5 minutes)
* Add the eggs one at a time, if they start to curdle add a little flour after each one.
* Add the flour and mix well then add the maple syrup, dark rum and ginger pieces.
* Pour into the well prepared (greased and floured) skull baking pan.
* Bake 30-35 minutes or until a toothpick or cake tester comes out clean
* Cool for about 5 minutes on a wire rack then remove from baking pan and continue to cool completely
* Cream the butter and icing sugar together until smooth and creamy.
* Slowly add the rest of the ingredients and mix well
* Put a small amount of icing on a plate to act as a glue
* Spread a thick layer of icing on the back of the head then press the two pieces together and stand on the icing on the plate.
* Completely cover the entire skull head with the icing paying attention to the join and smooth all around it.
* Put the skull in the fridge for a couple of hours to set the icing before decorating.
* With the back of a spoon clear the indents for the eyes and nose and teeth.
* Decorate with edible colours or chocolate writing icing.

I wanted the finished cake to look a bit scary and a bit voodoo but I think it was a bit more like a clown!  At least it tasted fantastic, try it yourself and let me know with a comment below!
At least it tasted fantastic, try it yourself and let me know in a comment below how you get on.
If you are near a TKMaxx or Homesense pop in whenever you can - you never know what you will find!
This is a sponsored post but all opinions, photographs and decorating skills are my own!


  1. What a lovely pan and the cake sounds delicious. Your decorating skills are not bad at all.

    1. I think I have to work on the skull look instead of clown face!

  2. Ahh! I love that skull pan!

    1. I love Nordic Ware especially their holiday specials

  3. wow that looks great! I love going to TKMax too - great finds on home side. R

    1. I am always on the lookout for great blog props in TKMaxx and Homesense.