Kransekake makes the most beautiful Christmas centre piece but … it also makes the most amazing Halloween Cake!
The recipe for making Kransekake can be found here.
Instead of stacking each hoop on top of each other you turn the hoops on their side and cement them in place with icing sugar (I colour mine green).
You may need to hold them in place for a few seconds.
Once you’ve got your cone shape set in place. Drizzle the icing sugar up and down the length of the cave and flood the area around the base so you get a nice sized grassy bank.
Now add your icing decorations and sweets.
Use maltesers for boulders and cover them with a heap of slithering jelly snakes. I bought the icing heads, spiders and bats but made the little flowers. They’re very easy to do (separate blog post coming soon) and they help pull the decoration together. The larger icing decorations are attached with a blob of icing. The small flowers were stuck on using edible glue.
Use an icing spider web to block of one of the ends. This year I put it over the smaller end but it looks just as good if you make a large on to go over the cave entrance.
Scatter some bone sprinkles and you have yourself a fantastic Halloween centre piece that tastes delicious!