This spooky centrepiece is sure to surprise and delight your guests!
Rich Tea chocolate stars and moon - Melt the 50g white chocolate and spoon into circles onto 6 rich tea biscuits, once finished, put in the fridge to set.
Cut out 12 small stars from the black icing and decorate on 4 of the biscuits, use a little icing sugar mixed with water to make them stick. Sprinkle with back glitter.
Decorate the remaining 2 biscuits with a cut out moon shape and sprinkle with glitter.
Pour the cream into a microwavable bowl and heat for 45 seconds – 1 minute depending on your microwave. Keep a close eye on it so it doesn’t bubble over. Pour the warm cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl and continue whisking in one direction until the mixture is smooth and well combined.
Allow to cool for 10-15 minutes then fill a plastic squeezy bottle with the glaze and drizzle the chocolate onto the top edge and down the sides. Before the glaze dries completely, arrange the chocolate fingers around the sides of the larger 11” cake. Once arranged, add more glaze so that the chocolate floods onto the base.
Separate the Chocolate Os into two and scrape out the cream filling, apply a dusting of the edible black glitter and decorate the sides of the 8” cake.
Decorate the top of the cake with the ready to roll green icing. Top Tip! To achieve the ‘grass’ look and feel, use a garlic crusher.
Roll out the orange icing and cut into segment shapes for the pumpkins. Carefully fold over the Tempties adding green icing for the ‘leaves’.
Using the chocolate shorts and white icing pens, create ‘gravestones’.
For the coffin, roll out black icing and carefully fold over the piece of sponge you saved earlier.
Decorate the cake with the remaining biscuits and icing.