DEVILISHLY DELICIOUS
Get the countdown to Halloween under way and prepare to impress trick-or treaters with this spook-tacular cake by celebrity baker Juliet Sear, plus a fang-tastic fruity treat that’s perfect for sharing
JULIET SEAR’S GHOST BRUSHSTROKES CAKE
Makes 1 large cake (around 20 slices) Takes 2 hours
INGREDIENTS
For the sponge
• 325g/11½oz pitted dates
• 350ml/12fl oz boiling water
• 2 tsp bicarbonate of soda
• 150g/5oz softened unsalted butter
• 300g/11oz light muscovado sugar
• 4 medium eggs
• 350g/12oz self-raising flour
• 1 tsp baking powder
• 2½ tbsp Camp Coffee
• ½ tsp salt
For the sticky toffee sauce
• 150ml/¼pt double cream
• 2 tsp Camp Coffee
• 100g/4oz dark brown sugar
• 100g/4oz unsalted butter
For the frosting
• 600g/1lb 5oz unsalted butter, softened at room temperature
• 1.2kg/2¾lb sifted icing sugar
• 2 tbsp Camp Coffee
For the ghosts
• 100g/4oz white chocolate
• 25g/1oz coconut oil or vegetable oil, for melting