HALLOWEEN

'Monster alarm' buttercream cake

SERVES 24

For the sponges

375g (1½oz) margarine, softened
375g (1½oz) caster sugar
2 tsp vanilla extract
6 large free-range eggs, beaten
400g (14oz) self-raising flour, sifted
1 tsp baking powder
½ tsp salt
3 tbsp milk

For the buttercream

375g (10oz) unsalted butter
500g (1lb 1oz) icing sugar, sifted
3 tbsp milk
pink food colouring
purple food colouring

To decorate

50g (1¾oz) white fondant icing
50g (1¾oz) black fondant icing
2 tbsp apricot jam
2 chocolate-covered cake pops

1 For the sponges: Preheat the oven to 180°C/Gas Mark 4. Grease and line the bases of four 20cm (8in) springform cake tins with parchment paper.

2 In a large mixing bowl, cream together the margarine, caster sugar and vanilla extract until thick, pale and fluffy, about 3-4 minutes.

3 Beat the egg into the creamed margarine mixture, 1 tablespoon at a time, until fully incorporated.

4 Fold through the flour, baking powder and salt until you have a smooth batter. Fold in the milk.

5 Divide the batter between the tins and bake for about 22-28 minutes until golden and risen, rotating the tins halfway through baking; when ready, a cake tester should come out clean from their centres. Remove to wire racks to cool completely.

6 For the buttercream: Gently stir together the butter, icing sugar and milk in a large mixing bowl until the sugar is moistened; continue to beat with an electric mixer until smooth and pale in appearance, 3-4 minutes.

7 Divide the buttercream between two bowls; add a few drops of pink colouring to one bowl, and a few drops of purple to the other bowl. Thoroughly beat each buttercream until evenly coloured.

8 Turn out the sponges from their tins, trimming the tops flat with a serrated bread knife, if needed.