The Witch Waltz (Witch Dance Cake)
Halloween-themed ballet bear cake decorated with cookie witch hat and broom, finished with buttercream piping.
Ingredients
Baked cake (baked and cooled)
1
Buttercream frosting (recipe on p.118)
to taste
Rolled cookies (recipe on p.118)
to taste
White candy melts (for adhering)
to taste
Pre-made fondant (black, orange, fall green, lemon yellow, golden, violet, rose)
various
Instructions
1
Prepare the cookies
Make the cookies ahead of time. Prepare the dough and roll it out. Use a template and knife to cut out hat shapes, and use a bell cutter to cut the broom tops. After baking and cooling, use melted candy to adhere the hat cookies onto cookie sticks, leaving 3 inches extending at the bottom. Use melted candy to adhere the broom top cookies onto pretzels and set aside.
2
Shape the cake
Bake and cool the cake. Trim the bow top, muzzle, shoelaces, and both sides of the legs to shape it.
3
Base frosting
Smooth the cake sides and background area. Frost the face and skirt area. Mark all details with toothpicks. Mark the eyes and mouth using a template.
4
Facial details
Outline the details with tip #3; fill in the eyes, pupils, mouth, empty hands, and add a bead tongue (smooth with a finger dipped in cornstarch).
5
Hat and waist
Pipe stripes on the hat and pipe stripes at the waist using tip #45.
6
Main coverage
Cover the top of the skirt, face, arms, slippers, and cookie hat with tip #16 star; layer on the nose tip and cheeks with tip #16 star.
7
Hair and decoration
Insert the cookie hat. Pipe the hair with tip #18 drop flower. Pipe the brim and skirt ruffle with tip #127D. Outline the hat button with tip #6.
8
Broom and finishing
Place the pretzel broom and cover the broom bristles with tip #18. Use tip #9 to build up finger lines on the pretzel and outline the coverage. Pipe a bottom ball border with tip #9. Serves 12.
