Creepy Cauldron Cake by Mr Baker

Halloween is the one holiday when our imaginations can truly run wild! And this is even more true of Halloween cakes. As Halloween cakes become more and more popular, it really is the perfect opportunity to create a fabulous cake to amaze your friends and family or to wow your cake clients. When Hayley and Michael of Fabricake Ltd got in touch to ask me to create a Halloween tutorial for them, I was thrilled. I am happy to present my first guest tutorial for Fabricake, my colourful and fun Creepy Cauldron Cake!

Consumables Required:

Equipment Required:

  • 12” cake drum

  • Cake leveller

  • Cutting board

  • Sugarpaste smoother

  • Acetate smoothers

  • Edge scraper

  • Rolling pin

  • Small rolling pin x2

  • Ruler

  • Tin foil

  • Airbrush

  • Foam drying pads

  • Small offset spatula

  • A selection of paintbrushes

  • Dresden tool

  • Ball tool

  • Scalpel

  • Sharp kitchen knife

  • Cocktail sticks

  • Cornflour dusting pouch

  • Cake steamer (optional)

  • Small clean sponge (optional)

  • Ribbon

Step 1:

Begin by slicing your cakes into 1” layers. You will need five in total.

Step 2:

Take two layers and carve them so that the top has a diameter of 6” and the bottom is still at 7”. I used a 6” pastry cutter as a guide.

Step 3:

Repeat this for a further two layers of cake.

Step 4:

Layer your cakes, as per the picture, with one additional uncarved layer in the middle.

Step 5:

Fill with your choice of filling. I used vanilla buttercream and strawberry jam.


Step 6:

Crumb coat the cake using your white chocolate ganache and place in the refrigerator to chill.

Step 7:

Give the cake a second coat of ganache and return to the refrigerator to chill for a second time.

Step 8:

Leave your finished board to dry, ideally overnight.

Step 9:

While this is chilling, take some of your orange sugar paste and roll out a variety of different shaped balls. Using the palm of your hand, roll these into thin cone shapes and then shape into flames. Try and vary the size and shape of these.

Step 10:

You may also wish to shape some additional flames that are flat against the board – these can be stuck flush to the side of the cake.

Step 11:

Next, take some purple sugarpaste.

Step 12:

Using approximately 1/3 of a packet, shape into a long tapering tentacle.

Step 13:

Shape this over a small rolling pin dusted with cornflour (or similarly shaped item) and set aside to dry slightly.

Step 14:

Repeat to make a second tentacle.

Step 15:

Take your black sugarpaste (I used 1.5kg for the whole cake).

Step 16:

Roll this out on a surface dusted with cornflour.

Step 17:

Spray or brush your cake with cooled boiled water.

Step 18:

Cover the cake with the black sugarpaste and smooth the top and the top of the sides as quickly as possible.

Step 19:

Working your way around the cake, begin to smooth the sugarpaste against the cake in a downward motion to avoid trapping any air. Trim the excess using a sharp knife and use your acetate smoothers to ensure that the icing is as smooth as possible.

Tip: If the icing is too tacky from being in the fridge, you can dust it with cornflour to stop your smoothers sticking to the sugarpaste.

Step 20:

Set the cake aside and wrap the rest of your black sugarpaste securely in cling film or a sandwich bag, reserving a small amount. Mix this with your white sugarpaste to make a dark grey. It doesn’t matter if this is slightly marbled as this can create a pleasing effect.

Step 21:

Take your 12” cake drum. Honestly, it seems a shame to cover this gorgeous colour – so feel free to leave this uncovered if you would prefer.

Step 22:

Spray or brush your board with cooled boiled water and then roll out your grey icing. Place it over the board and use your smoother to ensure that it is securely attached. Trim any excess with a sharp knife using only a downwards motion.

Step 23:

Run your hands around the edge of the board to smooth any lumps and bumps.

Step 24:

Take a clean ruler or a large edge scraper and use it to mark tile-like impressions into the icing. You can follow go over these with your Dresden tool to make them deeper if you wish.

Step 25:

Screw up a small piece of tin foil and impress it into the icing, creating texture.

Step 26:

Optional: Use your Dresden tool to make additional marks to create the effect of wear and tear on the floor.

Step 27:

Set the board aside to dry (ideally overnight) and take some black Flower & Modelling Paste. Roll out a long sausage shape (roll the sausage under your smoother to remove finger marks and ensure an even thickness).

Step 28:

Divide the sausage in three and wrap each one in a circle (I used a tub of dusting powder to ensure an accurate shape).

Step 29:

With the final third, roll it slightly thinner and divide it in two. Shape each one into semi-circles. Take two food-safe cocktail sticks and divide these in half. Using water or edible glue, stick half of each stick into each of the four exposed ends. Set these aside to dry.

Tip: This is an ideal time to leave your cake to dry overnight if you have time.

Step 30:

Prepare your work area for airbrushing.

Step 31:

Fill your airbrush with black airbrush colour and use it to pick out the edges of your board’s ‘tiles’.

Step 32:

Lightly mist the rest of the board to highlight your texture and set aside to dry.

Step 33a & 33b:

Clean your airbrush and fill it with red airbrush colour. Lightly spray the base of your flames and set aside to dry.

Step 34:

Take your baby pink sugarpaste and roll out two long thin ‘tentacles’.

Step 35:

Brush your purple ‘tentacles’ with cooled boiled water or edible glue and stick the pink to them, trimming the length to match.

Step 36:

Use your Dresden tool to impress the pink sugarpaste, as per the picture.

Step 37:

Roll small balls of baby pink sugarpaste and stick these to the tentacles and then impress your ball tool in a rotating motion to shape these into suckers. To avoid the ball tool sticking, keep a pouch of muslin-wrapped cornflour nearby and use it to dust the tool.

Step 38:

Using a mix of pink and purple petal dusts, pick out the details on the tentacles.

Step 39:

Next, marble together some lime green sugarpaste with some purple and roll it out.

Step 40:

Brush the top of your cake with cooled boiled water and lay on the marbled sugarpaste. Trim this, leaving 1/2 and inch of black around the outside.

Step 41:

Roll out a thick black sausage using some more of your black sugarpaste.

Step 42:

Place the sausage around the edge of the top of the cake blending the seam at the back.

Step 43:

Steam your cake to remove any excess cornflour and finger marks.

Step 44: [Optional Step]

When I was offered the opportunity to use the new dragéekiss™ on this cake, my answer was obviously going to be yes! Obviously, you can omit these next few steps if you wish, but I wanted to have a play with the latest must-have tool!

Step 45: [Optional Step]

Unpack your swanky new dragéekiss™, taking note of the handy funnel!

Step 46: [Optional Step]

Use a cookie cutter to mark a suitably Halloweeny image on the side of your cake. I used a large star, but anything would work. Use the dragéekiss™ to fill the shape you have marked out using black dragées.

Step 47: [Optional Step]

Finally, outline the shape using silver dragées.

Time for my favourite bit! Assembling it all together!

Step 48:

Brush your cauldron handles using cooled boiled water or edible glue.

Step 49:

Stick these to your cake, pushing the cocktail sticks directly into the cake (please ensure you make anyone eating the cake aware that they are there).

Step 50:

Carefully place your tentacles into position, using cooled boiled water or edible glue to secure them to the top and sides of the cake.

Step 51:

Take some more lime green sugarpaste and roll lots of balls of varying sizes.

Step 52:

Place this all over the top of your cauldron.

Step 53:

Roll two larger additional balls of white sugarpaste and place these amongst the green balls. These will be your eyeballs. Finish these by painting on irises, pupils and red blood vessels.

Step 54:

Roll large uneven balls of your black sugarpaste and place these around the base of your cauldron. Using a small sponge or large paintbrush, roughly paint these with a combination of your black and white gel colours, mixed with a little vodka.

Step 55:

Place your flames in and around these large coals, adding more smaller black balls of ‘coal’. Paint these also using the black and white gel colours, mixed with a little vodka. Finally, attach a complimentary ribbon around the edges of your board to give it that professional-looking finishing touch.

And there you have it, your very own creepy cauldron cake, just in time for Halloween! I do hope you have enjoyed this tutorial, created exclusively for Fabricake Ltd and using just some of the FRIGHTfully fabulous products they have available in store.

Don’t forget to share your results with me on social media if you have a go!


Instagram: @mrbakerscakes

Twitter: @mrbakerscakes

Happy Halloween!

Rob is an award-winning baker & cake artist and regularly posts recipes, tutorials and blogs about all things cake.

You can find his site at

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1 Comment

  • Brodie