A couple of weeks ago creator Ryan Murphy announced the theme for the 7th season of American Horror Story. He said that the season would revolve around the 2016 U.S. election and suggested that it may feature characters based on relevant people during that time. Add to it that the season will be connected to season four, Freak Show, but then set in the modern day and you’ve got a great plot for the new season!
In order to keep you occupied during the time you have to wait until this new season airs, I present to you the recipe for a vampire attack cake. This cake looks like it comes straight out of season five, where The Countess first took some bites before realising that she doesn’t like this cake, so you got it instead. If you don’t mind the taste of a little blood that is.
What you’ll need:
250 gr fresh or thawed raspberries
6 tablespoons sugar
3 teaspoon cornstarch
1 ½ teaspoons vanilla extract
2 teaspoon fresh squeezed lemon juice
Red Velvet Cake
490 gr plain flour, sifted
170 gr butter, softened
400 gr sugar
3 large eggs, at room temperature
6 tablespoons red food colouring
3 tablespoons unsweetened cocoa
1 ½ teaspoons pure vanilla extract
½ teaspoon salt
360 gr buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
Fluffy Vanilla Frosting
200 gr unsalted butter, room temperature
480 gr powdered sugar, sifted
½ teaspoon pure vanilla extract
1 tablespoon of milk (if necessary)
Raspberry Chocolate ‘Blood’ Sauce
2 tablespoons raspberry filling
1 tablespoon cornflour
1 teaspoon red food colouring
1 teaspoon chocolate syrup
600 gr white fondant
Plastic vampire fangs( you know, the ones you can get for cheap at the costume shop)
How to Bake:
If you follow the order of the steps as written down, you should have a cake in no time at all!
Make the filling:
1. Combine the raspberries, sugar, cornstarch, vanilla and lemon juice in a small saucepan.
2. Cook on medium heat until the raspberries begin to break apart and lose their juices.
3. Press the mixture through a fine sieve to remove the majority of the seeds, return the strained mixture to the pan.
4. Stir, and cook until the filling boils and thickens (about 5 minutes).
5. Remove from the heat and allow to cool completely.
6. Put 2 tablespoons of the filling aside to make the fake blood for the outside of the cake.
To make the cake:
1. Preheat the oven to 180°C.
2. Grease and lightly flour two 8 inch cake pans. Line the bottoms with baking paper circles and lightly flour the sides.
3. Add the butter and sugar to a mixing bowl and beat on medium speed until very light and fluffy.
4. Add in the eggs, one at a time, beat well after each addition.
5. Stir the red food colouring, cocoa, and vanilla in a small bowl to form a paste.
6. Add the red paste to the batter and mix well, evenly dispersing the colour.
7. Mix the salt into the buttermilk.
8. Add a third of the buttermilk and a third of the flour into the batter, beat until just incorporated (do not overbeat).
9. Repeat with the remaining thirds.
10. Stir the vinegar and baking soda in a small bowl.
11. Add to the batter and mix well until smooth.
12. Divide the batter between the two cake tins.
13. Bake for 40-45 minutes. Test the cakes by inserting a skewer in the centre, of it comes out clean the cakes are cooked.
14. Allow the cakes to cool for at least an hour before removing the tins and let them cool further on a wire rack.
To make the frosting:
1. Beat the butter with a mixer on medium-high until light and fluffy. This takes about 2 minutes.
2. Add the powdered sugar, a little bit at a time, beating well after each addition.
4. Add the vanilla and beat on high for about 3 minutes, it will get very pale and be light and airy.
5. If the frosting is too thick beat in a little milk. You are looking for a thick, yet spreadable mixture.
To make the fake blood:
1. If necessary strain the raspberry filling to make sure there are no leftover seeds.
2. Add all the ingredients into a small bowl and mix well. With the chocolate syrup, the fake blood will get a bit more of a realistic colour.
To Assemble the cake:
1. Trim the raised tops off each of the cakes.
2. Cut each of the cakes into 2 even layers. So you end up with four separate layers.
3. Spoon the vanilla frosting into a piping bag.
4. Place a bottom layer of cake onto plate. Preferably the plate on which you’d like to serve.
5. Pipe a ring of frosting around the edge of the cake to stop the raspberry filling from escaping.
6. Spoon in a third of the raspberry filling and smooth over. Top with the next layer of cake.
7. Repeat the process with the frosting and raspberry filling, finishing with the top layer of cake.
8. Spread a thin crumb coat of vanilla frosting over the entire cake. For easy spreading, chill the cake before moving on to the next step.
9. Spoon on the remaining frosting and spread in a thicker and smooth layer over the entire cake.
10. Dust your work surface with a little cornflour and roll out the fondant to roughly 7mm thickness.
11. Drape the rolled fondant over the cake. Smooth the fondant over the cake, starting at the top then working down the sides. Pull the fondant away from the cake sides as necessary to avoid creases forming.
12. Smooth out the fondant on the top and around the sides to get a flat and smooth finish.
13. Trim the excess fondant from the base of the cake with a sharp knife.
1. Use the fake plastic teeth to press fang marks all over the cake.
2. Spoon some of the raspberry chocolate ‘blood’ into a small squeezy bottle. Or use a spoon to fill each of the teeth marks with a little fake blood. Add drips and puddles where you like.
3. To make the spray splatter look, start by placing the cake on top of newspaper to make sure you don’t make a mess. Make sure you cover the wall behind too.
4. Empty most of the remaining raspberry chocolate sauce from the squeeze bottle. The little bit of sauce left in the bottle should squeeze out in a splatter. The less sauce in the bottle the finer the spray will be. Or use the spoon again to create the blood splatter. Go crazy and cover the cake as much as you like.
And you are done! So start enjoying all the hard work you did and take a slice!
Source: Butter Hearts Sugar