The spooky season has arrived

Ingredients

• 6oz butter
• 6oz Caster Sugar
• 3 eggs
• 6oz self-raising flour
• Optional- Any spooky food colouring you like
• 600g icing sugar
• 200g butter

To get the checkered look you need to buy certain baking equipment

Method

1. Preheat you oven to 180ºC/ gas mark 4 and line two, 8 inch tins with baking parchment.
2. Mix together the butter and sugar until light and fluffy.
3. Beat the eggs in a separate bowl and add to mixture
4. Add the flour and mix.
5. For checkered effect I used some equipment which you can find on Amazon.
6. optional- add a few drops of food colouring into your mixture and stir.
7. Pour into tins and bake for about 20-30 minutes or until knife comes out clean.
8. Whilst the cake is cooling you can make the buttercream icing.  Click here to make your own
9. Add your own choice of food colouring to the icing.
10. Cover the entire cake in the icing (Sometimes you need to do a crumb coating first).
11. Put in the fridge to set until its firm to the touch.
12. To make the eyeballs get some white roll out icing and roll into a ball.
13. Take some blue and black roll out icing and cut two circles making sure the blue circle is bigger than the black one.
14. Use buttercream to stick the blue onto the white then the black onto the blue.
15. Use a red edible pen and draw on the veins.
16. Repeat steps for other eyeball and put on the cake.
17. To make the ghosts cut out ghost shapes with the white roll out icing and use an edible black pen to draw on the faces.
18. Add any other decorations you like.
19. Serve and enjoy 🙂