Bloody Halloween Cake – Best Cheap Easy Holiday Party Food & Kid Baked Dessert

  1. Make cake mix according to box (swapping in cake mix “fix” ingredients if desired) Divide equally into two 8 inches round cake pans. Bake at 350F degrees according to times on box. Remove cakes from oven and cool completely.


  1. On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy. Gradually add powdered sugar, beating until smooth. Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth. Add melted white chocolate to icing and beat on low until completely combined. Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cupcakes.

Red Chocolate Ganache:

  1. Place finely chopped chocolate in small bowl & microwave with low power for 30 seconds, stir well & repeat until chocolate is melt completely.
  2. In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
  3. Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate. Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
  4. Gradually stir in remaining cream.
  5. Add gel food coloring, slowly with small amount & mix well, until reach desired color.

To garnish:

  1. Split each cake into 2 layers, stack them up & fill with frosting & let it cool in fride for 1-2 hours.
  2. Spread a thin layer of frosting over the entire cake with a crumb coat and freeze uncovered for 45 minutes to an hour. Repeat with a second crumb coat if necessary before frosting the final coating.
  3. Add red chocolate ganache to a squeeze bottle, squeeze it around the edge & let it drip down the cake. Fill the top of the cake with remaining ganache.

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