Pumpkin gloop soup cake

Pumpkin cauldron Halloween party cake

Bake Off’s Briony brings one reader’s truly wicked Halloween cake design to life.

, 26 September 2019

(24 votes)

Pumpkin cauldron Halloween party cake
  • Cook: 2 Hours
    plus chilling

  • Serves: 50

  • Price: 31p per serving

A Halloween cake recipe by ASDA Good Living reader, Lucy Lovell, brought to life by Briony Williams.

Nutritional Info
Each 90g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1699kJ/406kcal.
  • 600g Asda Best for Baking Cakes, plus extra for greasing
  • 600g caster sugar
  • 600g self-raising flour
  • 2tsp baking powder
  • 10 medium eggs
  • 3tbsp whole milk
  • 2 x 400g packs Asda Vanilla Flavour Frosting
  • 1.5kg Asda Ready to Roll White Icing
  • 2 x 15ml packs Dr. Oetker Extra Strong Food Colour Gel in Orange
  • Cornflour, for dusting
  • 100g pack Asda White Chocolate Chips
  • 50ml double cream
  • 15ml packs Dr. Oetker Extra Strong Food Colour Gel in Green and Violet
  • 5 x Asda Ice Cream Choc Sticks
  • 20g teeth sweets, from Asda Teeth & Lips pack
  • 50g Asda Gory Gummy Eyeballs sweets
  • 5g Cake Décor Edible Eyes
  • 4 Asda Halloween Pumpkin Mallows
  • Preheat the oven to 200C/180C Fan/Gas 6. Grease 2 x 21cm springform cake tins or 2 x 2L Pyrex bowls and line with baking paper.

  • Beat the Best for Baking Cakes with an electric whisk until fluffy and pale. Whisk in the caster sugar. Beat in the eggs and milk a little at a time until combined.

  • Sift the flour and baking powder into another bowl. Slowly mix in half the eggs with a wooden spoon until combined. Stir in the rest.

  • Divide the cake mixture between the 2 tins and level the tops. Bake in the middle of the oven for 35-40 mins until a skewer inserted into the centre comes out clean.

  • Cool the cakes in the tins for 10 mins. Transfer to a wire rack, remove the paper and cool completely. Chill for 2 hrs in an airtight container in the fridge.

  • Place the first sponge on a cake board, spread the top with frosting, and put the second sponge on top.

  • Trim the stacked cakes as necessary to get a pumpkin shape (see Briony Says… on p76). Spread all over with frosting and smooth with a palette knife. Chill in the fridge for 30 mins.

  • Reserve 200g of the white icing. Knead the rest to soften, then add the orange gel colour. Knead until you get a uniform colour. Dust with cornflour and roll out into a 5mm-thick circle large enough to cover the cake.

  • Gently lift the icing ‘pancake’ using your rolling pin – or your hands – and drape it very carefully over the top of your cake.

  • Use your fingers to smooth the icing over the top of the cake and down the sides. Push out any creases or bubbles and work gently into the carved wedges.

  • When covered, trim off the excess icing with a knife. Don’t cut too close to the cake – leave about 1cm to push underneath the base for a neat finish.

  • Once covered with the icing, gently press the base of a glass into the top of the cake to create a small well.

  • For the ganache goo, put the white chocolate chips and cream in a small glass bowl. Microwave in 30-sec bursts, stirring well each time, until melted and smoothly combined.

  • Add 1tsp of the green gel colour and mix to a uniform green shade. Pour into the well on top of the cake and use a teaspoon to drip more goo down the sides.

  • Halve the choc sticks and use to create the ‘firewood’ around the base.

  • Knead the remaining icing with 3 drops of the violet gel colour. Reserve a little, then divide the rest into 2 pieces and roll into tentacle shapes. Roll the reserved icing into tiny balls, stick on the tentacles with a dab of water then press the blunt end of a wooden skewer into the centres to create suckers.

  • Decorate the cake with the tentacles, teeth and eyeball sweets, and edible eyes. Finish with the mallow pumpkins at the base.