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Black Cat Cake Design

Black cat cake design, decorated with black buttercream frosting (black cocoa buttercream)
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This black cat cake design is ready for Halloween! This post will show you how to bring this easy Halloween cake idea to life! 

Ingredients

Units Scale

Vanilla frosting for the ears, eyes, and nose: 

  • 1 and 1/4 cup (150 grams) powdered sugar
  • 1/2 stick (57 grams) butter
  • 1 tsp (4 grams) vanilla extract
  • 2 tbsp heavy cream
  • A few drops of pink and green food gel; add drops to reach your desired color

To taste: 

  • Pinch of salt
  • Drop of distilled white vinegar (or more) to cut back on sweetness

Black buttercream

  • 2.5 sticks (283 grams) butter
  • 3/4 cup (80 grams) black cocoa powder
  • 6 cups (750 grams) powdered sugar
  • 1/4 cup (60 grams) heavy cream
  • 1 tsp (4 grams) vanilla extract
  • 6 drops of black food gel
  • Pinch of salt (more or less to taste)

Instructions

  1. Bake three 6″ cake layers using your favorite recipe or cake box mix.
  2. Make one batch of my black buttercream recipe as well as a small amount (about 1/4) of my vanilla buttercream by mixing the amounts above. 
  3. Split your vanilla frosting into two bowls and dye one pink and the other green for the details on the cat’s nose, ears, and eyes. 
  4. Draw or trace cat eyes and ears onto a piece of wax paper
  5. Fit three piping bags with open round tips. Put all of your green frosting into one bag and pink frosting into another. Fill your third piping bag with about a quarter of your black buttercream.
  6. Make a buttercream transfer by piping one generous coat of frosting on your cat’s eyes and ears on the wax paper before placing the sheet in the freezer to harden. 
  7. Stack, frost, and crumb coat your cake layers. You’ll cover it all in “fur” anyways so the initial coat doesn’t have to be perfect.
  8. Place cake in refrigerator for frosting to set and bring out your sheet of wax paper with the eyes and ears. 
  9. Add another coat of buttercream to the eyes and ears so they’re even sturdier and easier to handle. Place them in the freezer for round two.
  10. Use the Wilton tip 234 to pipe fur around the base of your cake, starting at the bottom and working to the top.  
  11. Stop roughly halfway through to pipe your cat’s nose in the middle of the cake, again using a round, open tip.
  12. Create some “glue” for your cat’s eyes by taking any of your piping bags and colors to pipe large spots onto your cat in the area where you’ll be placing its eyes. Make sure the spots are smaller than the eyes so you don’t see any of the color popping through.
  13. Do this step quickly so as not to melt the buttercream with the heat from your hands: Pop the eyes off of the wax paper and press them into the frosting “glue.”  Keep the ears frozen until ready to use.
  14. Gently use the back of a warm spoon to smooth out any creases in your frosting. 
  15. Finish piping the fur and insert the ears with toothpicks for support 
  16. Clean up any smudged areas around the eyes or ears with a food-safe paintbrush and very small amounts of black food gel.
  17. Add some edible glitter dust for extra pizzazz!  

Notes

The tutorial for this cat cake is for a three-layer, 6″ cake. 

Keywords: black cat cake, black buttercream, Halloween cake design

Find it online: https://susanbringsdessert.com/black-cat-cake-design/