HALLOWEEN CAKE – PARTY SIZE

Instructions

1. You will also need 10g of BARKAT baking powder, 65g TRUVIA granules, 250g PURESWEET icing, black and orange food colouring, and a few drops of vanilla or orange extract.
2. Pre heat oven to 190c / fan 170c / gas 5.
3. Grease a 6 or 7 inch cake tin with butter and place a disc of baking parchment in the bottom.
4. Reserve ICING sweetener, extracts, colours and UNSALTED butter.
5. Sieve together the cocoa, fiberflour and Barkat, then stir in the coconut flour.
6. Beat the butter and Truvia together until light and fluffy then beat in the eggs.
7. Stir in the dry ingredients, making sure they are well mixed, adding the cream.
8. Place in the prepared cake tin and cook for approximately 40 – 45 minutes, until a skewer comes out clean.
9. Make the buttercream icing by beating the UNSALTED butter until light and creamy then beat in the ICING sweetener and extract, this makes a really nice butter icing.
10. Divide into two bowls and colour one black and one orange. If you use WILTON icing colours you only need a very small amount.
11. When the cake is completely cold, decorate with the butter cream in a way that suits you, I piped alternate rings around the cake and then smoothed off.