Meringue bone palace Halloween cake – moist chocolate cake filled with vanilla meringue buttercream & jam, coated in meringue bones with berry coulis ‘blood’ on the side.
So now it’s October (how already?!) I think it’s acceptable to start posting Halloween things. I love coming up with Halloweeny bakes, it’s a chance to let my gothic creativity run wild and I have so many ideas that there’s no way I’ll be able to make them all.
I actually made this cake a couple of weeks ago but have been waiting till October to post it; I wasn’t quite sure what to call it – meringue bone garden? Pile? Graveyard?
In the end I went with palace but any of the former would fit. Basically it’s a chocolate cake filled with vanilla swiss meringue buttercream and raspberry jam, covered in meringue bones with berry coulis ‘blood’ on the side.
This is the perfect impressive centrepiece for a Halloween party and it doesn’t just look good but it tastes delicious too; the perfect mix of chocolate, vanilla, berries and crunchy meringue.
The chocolate cakes are made with dark muscovado (or dark brown soft) sugar and condensed milk which makes them lovely and soft; the recipe is from Short and Sweet by Dan Lepard which is one of my favourite books; he recommends adding a couple of teaspoons of glycerin to the cake batter to help keep them soft, this is optional but it really does work.
I baked the cakes in three 15cm/6in round tins, but you can also use two 20cm/8in ones if you prefer, though obviously the cake will not be as tall.
This meringue bone palace Halloween cake is easier to make than it looks, and the bones can be baked a week in advance and kept in an airtight container.
The cakes can be baked the day before assembly but once the cake it decorated it should be served straight away if you want the bones to be crisp as they will start to soften fairly quickly. They’ll keep their shape for a day or two but will get sticky and lose their crunch.
My oven is awful for making meringues in (and most other things as well…), even at it’s absolute lowest temperature it doesn’t go below 150C and the heat distribution is terrible so some of my bones came out browner than I would have liked.
We’ll call them aged bones; obviously if you have a better oven than I do then your bones will look fresher, I think the effect works either way though so don’t worry if your meringues don’t come out perfect.
More Halloween Recipes:
- Jack-O-Lantern pumpkin pies
- Haunted pavlova
- Mini bleeding heart Halloween cakes
- Chocolate blackberry gothic Halloween cake
- Witches’ finger cookies
- Monochrome cake
- Chocolate glazed black cat doughnuts
Meringue Bone Palace Halloween Cake Recipe:
Meringue Bone Palace Halloween Cake
Ingredients
Meringue Bones:
- 3 large egg whites
- pinch cream of tartar
- 165 g (3/4 cup + 2tbsp) caster sugar
Berry Coulis 'Blood':
- 500 g (17.5 oz) frozen mixed berries
- 130 g (2/3 cup) caster sugar
- 120 ml (1/2 cup) water
Cakes:
- 30 g (1/4 cup) cocoa powder
- 50 ml (3tbsp + 1tsp) cold water
- 100 ml (1/4 + 1/8 cup + 1tbsp) boiling water
- 50 g (1.75 oz) dark chocolate finely chopped
- 1/2 tsp bicarbonate of soda
- 100 g (1/3 cup + scant 2 tbsp) butter softened
- 175 g (1 cup) dark muscovado sugar
- 125 g (4.4oz) sweetened condensed milk
- 2 medium eggs
- 2 tsp glycerin optional
- 200 g (1 + 2/3 cup) plain flour
- 2 tsp baking powder
Buttercream:
- 4 large egg whites
- 225 g (1 cup + 2tbsp) caster sugar
- 250 g (1 cup + 1tbsp) softened butter
- 2 tsp vanilla extract
- pinch salt
- raspberry jam to fill
Instructions
Meringue Bones:
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Preheat the oven to 110C/225F/gas mark 1/4 and line two baking sheets with baking parchment.
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Place the egg whites and cream of tartar in a large, spotlessly clean bowl and whisk on medium speed until soft peaks form. Gradually whisk in the sugar a couple of spoonfuls at a time until it is all incorporated; continue to whisk until the meringue is glossy and forms stiff peaks.
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Spoon the meringue into a disposable piping bag and snip off the corner. Use a little of the meringue to stick the baking parchment to the tray so that it is easier to pipe.
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Pipe bone shapes on the baking tray – start by piping a blob then work your way down to make the length, then finish with another blob on the opposite side. Repeat in reverse to make a crisscross, overlapping your meringue down the length of the bone to ensure there are no thin spots. It may take a few attempts to get the technique right. Pipe varying lengths of bone - some long and some little ones.
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Bake for about an hour and a half or until firm. Allow to cool in the oven then transfer to an airtight container.
Berry Coulis 'Blood':
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Place all the mixed berry coulis ingredients into a medium sized heavy bottomed saucepan and bring to the boil over a gentle heat, stirring regularly. Reduce to a simmer and cook for about 15 minutes, or until thickened. Allow to cool, then transfer the coulis to a blender or use a hand blender to purée until completely smooth, pass the puree through a sieve, pushing through as much pulp as possible and discarding any seeds. Transfer to a jug, cover and keep refrigerated.
Cakes:
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Grease three 15cm/6in round tins and line the bases with baking parchment. Preheat the oven to 180C/350F/gas mark 4.
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Mix the cocoa powder and cold water together to make a paste then add the boiling water, immediately add the chocolate and bicarbonate of soda and stir until smooth and melted.
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In another bowl beat the butter, sugar and condensed milk with an electric mixer until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each one and mixing well after each addition. Beat in the glycerin (if using), then mix together the flour and baking powder and add half of it to the butter mixture, mixing it in well. Beat in the chocolate mixture then the rest of the flour.
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Divide the mixture between the tins and bake for about 25 minutes until a skewer inserted into the center comes out with only a few moist crumbs. Allow to cool in the tin for 10 minutes or so then transfer to a wire rack to cool completely.
Swiss Meringue Buttercream:
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Place the egg whites and sugar in a spotlessly clean heatproof bowl (the bowl of your stand mixer if you have one) and place the bowl over a pan of gently simmering water, make sure that the base of the bowl doesn't touch the water. Gently whisk the eggs (with a hand whisk, not an electric one) until the sugar has dissolved, if you rub the mixture between your fingers it should feel smooth with no hint of graininess. It should measure about 60C/140F on a thermometer.
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Remove the bowl from the heat and whisk with an electric mixer/stand mixer on high until the egg whites have formed a stiff, glossy meringue and the mixture is completely cold, the base of the bowl should feel cool to the touch, this will take about 10 minutes.
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Turn the mixer down to low and gradually add the butter, a tablespoon at a time, mixing to incorporate after each addition. The mixture may curdle or begin to look soupy, just keep on whisking and it will come back together.
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Once all of the butter has been incorporated and the buttercream is smooth and silky whisk in the vanilla extract and salt.
To Assemble:
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Trim the tops of the cakes to level them then place one layer on a cake stand or serving platter, using a little bit of buttercream to stick it down. Put about a quarter of the buttercream in a disposable piping bag fitted with a 1.5cm round nozzle. Spread a thin layer of buttercream over the cake then pipe a ring of buttercream around the edge. Fill the gap inside the ring with jam (about 3tbsp). Spread a thin layer of buttercream over one of the remaining cake layers and place buttercream side down on top of the first layer.
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Repeat these steps, placing the final cake layer on upside-down so that you have a flat top. Spread a thin layer of buttercream over the whole cake then refrigerate until firm. Cover the cake with another layer of buttercream, it doesn't matter if it's not completely smooth and neat.
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Arrange the meringue bones around the sides of the cake so that they stick over the top slightly, vary the size a little and leave some whole and some broken.
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Create a pile of smaller bones on top of the cake, again some whole and some broken. Serve the cake straight away with the coulis 'blood' on the side.
I am sharing this with Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, Fiesta Friday hosted by Hostess At Heart and Fabulous Fare Sisters, The Food Calendar, Foodie FriDIY, Foodie Friends Friday and Friday Features
Suzanne
Spectacular
Rosemary
What an amazing cake I love it.
Josette
This is the most festive Halloween cake EVER.
Julie
This is such a creative idea! Your cakes are always amazing. I’d love to have this on my table or take to the next Halloween party. Thank you for sharing with FF this week!
hannahhossack
Thanks Julie! 🙂
Jacqueline (PiperCooks)
I LOVE this so much, you’re very creative. Amazing!
Ai @Ai made it for you
This is gorgeous! I love coming up with Halloween desserts too. I have a list of possible Halloween themed recipes but not enough time to make all of them haha. Anyway, your cake is incredible. Jam oozing out is genius! Happy FF!
hannahhossack
Thank you! I’m much the same – so many ideas but not enough time or people to eat them 🙁
Kitty
This is seriously brilliant! So fun!
Angela / Only Crumbs Remain
Wow, i love this idea Hannah!
Angela x
Michelle
Crazy creepy cool!
Love it!
Thanks so much for the inspiration!
Michelle
Miranda
Those meringue bones are so incredible! I would love to have that cake at a Halloween party!
Petra
This looks amazing! 🙂
Jacqui Bellefontaine
Just brilliant! One of the best Halloween themed bakes Ive seen in a long time. Adding to my Halloween pinterest board for future reference
hannahhossack
Thanks Jacqui 🙂 I love Halloween baking, it’s so much fun!
Jennifer A Stewart
What a gorgeous cake!! Perfect for any Halloween party or Day of the Dead party too! Thanks for sharing at Saucy Saturdays!
hannahhossack
Thanks Jennifer!
Charlotte Oates
What an absolutely stunning Halloween cake Hannah, and it sounds absolutely delicious too. The chocolate sponge is quite different from anything I’ve made before with the condensed milk and glycerine, I’ll have to give it a try.
hannahhossack
Thanks Charlotte 🙂 The cake recipe is from Short and Sweet by Dan Lepard which is one of my favourite baking books; he is quite different in the way he bakes and uses lots of unusual methods which are really interesting.
Lucy Parissi
Love it! Was going to do something similar but you beat me to it! Pinned and shared xx
hannahhossack
Oh no! Sorry I scuppered your plans…great minds and all that! xx
Sonya
Made this today – delicious and gorgeous! Unfortunately, after adding the butter, I just could not get the buttercream to thicken and not be a runny mess. I’m sure I made a silly mistake somewhere, but after fussing with it for a while I just used vanilla whipped cream. Still yummy! Love all your recipes and beautiful bakes <3
hannahhossack
Hi Sonya, I’m glad you enjoyed it! Swiss meringue buttercream can be a bit finicky, but there are a few tricks you can try if it isn’t working – if it is really runny then you can refrigerate it for a bit then continue to whip it, you can try adding a bit more butter, if it seems curdled and lumpy you can microwave a scoopful of it then drizzle it back into the bowl whilst mixing at a high speed; usually one of these will work but generally you just need to keep whipping it until it comes together, it can take a while!
Dannie
Thanks for the recipe I made this cake for my works halloween bake off and I won star baker Devilishly delicious
hannahhossack
Oh that’s awesome, well done! I’m so pleased for you (and my recipe 😛 )
Chris
Will be trying this next week for our Halloween Bake Off at work! Of course, in the meringue stage, you can only use your stand mixer bowl over a pan of water if it’s stainless steel. As mine’s plastic, it will just melt 🙂
Popoludnica
Quite time-consuming, but everything turned out great, not only a good looking spooky desert but delicious too! Thank you for sharing!