There’s a magic about Halloween,
that defies normalcy & ignites imagination.
That lets you dress up as anything that you want,
& get free candy from strangers.
There’s blood & gore everywhere,
& the more the merrier!
My most favourite cake-making days are when I get to play evil genius,
& create something fabulously murderous & bloodstained.
When I can savagely slaughter a perfectly frosted cake,
& still see the glee & delight that it gives to others.
i rapturously stabbed a maple cinnamon cake
– with its lashings of coconut sugar for a nutty, caramel undertone,
& hearty pancake breakfast vibes –
& severed it in half.
it bled salted caramel blood,
spewed eyeball gummies,
was infested with rice krispie maggots,
& spawned mysterious gothic florals..
For the cake
¾ cup/180ml extra virgin olive oil
1 cup/280g plain greek-style yoghurt (or whichever you have available)
1 cup coconut sugar
¾ cup maple syrup
2 cups/300g self-raising flour
1 tbsp cinnamon
1 tsp vanilla bean paste
For the drip
a salted caramel sauce of your choice
red food colouring
1. For the cake: Preheat oven to 160˚C/325˚F. Grease an 8″ cake tin. (Note: I doubled the recipe, then cut the layers in half for a 4-layer cake.)
2. Combine oil, eggs, yoghurt, coconut sugar, maple syrup, cinnamon & vanilla bean paste in a large bowl & whisk together. Sift over the flour & stir until smooth.
3. Pour into tin & bake for 45–55 minutes or until a skewer inserted comes out clean. Allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack.
4. For the drip: Tint salted caramel sauce to a crimson hue of your desire. After assembling & frosting the cake, drizzle over edges like dripping blood.
5. Optional: Stab the cake with a glistening knife for that good ol’ Halloween feeling.
& because ’tis the season for gothic romance & hauntingly enthralling music..