Green devil’s slime cake

Citrus sponge and fresh strawberries add a fruity kick to this scarily awesome cake

, 12 October 2018

(21 votes)

Green devil’s slime cake
  • Cook: 3 Hours
    plus cooling

  • Serves: 34

  • Price: 34p per serving

Nutritional Info
Each 69g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1439kJ/344kcal.
  • 225g self-raising flour
  • 2tsp baking powder
  • 225g Asda Best for Baking Cakes Spread
  • 225g caster sugar
  • 4 large eggs
  • 1tbsp Extra Special Valencian Orange Extract
  • 2tsp Dr. Oetker Extra Strong Green Food Colour Gel
  • 75g Extra Special Dark Chocolate
  • 30g cornflour
  • 3 large egg yolks
  • 115g Asda Shredless Orange Marmalade
  • 220ml semi-skimmed milk
  • 1½tsp Dr. Oetker Extra Strong Black Food Colour Gel
  • 100g unsalted butter
  • 200g icing sugar, sifted
  • 1½tsp Dr. Oetker Green Food Colour Gel
  • ½tsp vanilla extract
  • 15g Asda Ready to Roll White Icing
  • 200g Asda Ready to Roll Black Icing
  • 1 tube Cake Décor White Choco Writer's Icing
  • 7 large strawberries, washed, tops cut off
  • 250g icing sugar, plus extra for dusting
  • 15g tube Dr. Oetker Extra Strong Black Food Colour Gel
  • Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line the bases of 2 x 20cm deep sandwich tins.

  • Sift the flour and baking powder into a large bowl. Add the rest of the sponge ingredients and beat until smooth and creamy. Divide the mixture evenly between the cake tins and bake for 25-30 mins until the tops spring back when lightly pressed. Turn the cakes out onto a wire rack; allow to cool completely.

  • For the filling, break the chocolate into squares and put in a heatproof bowl. Stand the bowl over a pan of barely simmering water, making sure the base doesn’t touch the water. Leave until the chocolate is almost melted; remove the bowl from the pan and set aside to melt completely.

  • Whisk the cornflour and yolks in another bowl until combined. Whisk in 1⁄2 the marmalade. Heat the milk in a small pan until almost boiling, then pour into the yolk mixture, in a thin stream, whisking all the time. Pour into the milk pan and cook over a low heat, whisking constantly, until it thickens into a custard.

  • Immediately pour the custard onto the chocolate, then add the rest of the marmalade and black colouring and whisk to combine. Cover with clingfilm and set aside to cool completely.

  • For the buttercream, beat the butter and icing sugar in a bowl until light and fluffy. Beat in the green food colouring, vanilla extract and 2tbsp cold water.

  • Once the cakes have cooled, sandwich together with the black slime.

  • Cover the top and sides with the green buttercream. Chill the cake for 30 mins.

  • For the strawberry monsters, roll out 7 or 8 small discs of white icing. Cut a zigzag pattern across the centre of each one to give you 2 rows of ‘teeth’.

  • Break 25g of the black ready-to-roll icing into 7 or 8 balls and roll out into small ovals on a surface dusted with icing sugar.

  • Melt the white writing chocolate according to the pack instructions and use dots as glue to stick the teeth onto the black ovals.

  • Stick these mouths onto the strawberries with dots of white writing chocolate and set aside to dry.

  • For the tentacles, roll the rest of the black ready-to- roll icing into 7 or 8 logs, with one end thinner than the other. Curl each tentacle then dot a line down it in white writing icing. Stick 1⁄2 a cocktail stick into the thick end of each one, then set aside to dry.

  • To decorate the cake, stir the icing sugar with 2-3tbsp hot water and the tube of black colouring gel, adding a few drops of water if needed to get the right consistency. Spoon on top of the cake, pushing it to run down the sides.

  • Just before serving, top with the strawberries and stick in the tentacles.