Halloween cakes do not need to be complicated. These 12 ideas use basic ingredients and simple steps. Each one turns out looking festive without extra time or tools. You can choose based on what you have at home or want to try. They work well for parties or just a family night.
Helpful Tips Before You Start
These ideas will help you create Halloween cakes that impress without much hassle.
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Start with a Box Mix
A good cake mix saves time and still tastes homemade. Add a teaspoon of vanilla or a pinch of cinnamon for extra flavor.
Chill the Cake Layers
Cold cake is easier to frost without crumbs mixing in. Pop the layers in the fridge for 30 minutes before decorating.
Use Candy for Quick Details
Melted chocolate, candy eyes, and sprinkles turn plain frosting into spooky faces fast. No piping skills needed.
Keep Decorations Focused
Pick one main theme like pumpkins or ghosts and repeat it across the cake. This looks planned without extra work.
Spooky Spiderweb Chocolate Layer Cake
This chocolate layer cake brings a simple Halloween twist to the table with its web design on top. It works well for small gatherings or as a fun weekend project with kids. The cake stays moist with rich chocolate flavor, while the frosting adds a creamy finish.
It looks striking without needing advanced skills. The spiderweb comes together quickly once the layers are stacked.
Serves 4 people.
Ingredients
- 1 (15.25 oz) box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 2 cups chocolate buttercream frosting
- 1/4 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Grease two 6-inch round cake pans.
- In a large bowl, combine the cake mix, eggs, oil, and water. Beat until smooth.
- Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove them to a wire rack to cool completely.
- Place one cake layer on a plate and spread 3/4 cup chocolate buttercream frosting on top. Add the second layer and cover the whole cake with the remaining frosting.
- Melt the white chocolate chips in the microwave in 20-second bursts, stirring between each until smooth. Spoon the melted chocolate into a zip-top bag and snip a small corner.
- Pipe concentric circles on top of the frosted cake. Drag a toothpick from the center outward through the circles to form the spiderweb pattern.
Extra Tips
Melt the white chocolate just until smooth to avoid seizing. Pipe the web right after frosting so the lines stay defined. Store leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Mixing bowl, 6-inch cake pans, wire rack, microwave-safe bowl
Pumpkin Patch Bundt Cake with Cream Cheese Glaze
This bundt cake brings together the warm spices and moist texture of pumpkin with a tangy cream cheese glaze that drips nicely into the cake ridges. It works well for Halloween parties or fall gatherings when you want something that looks put together without much fuss.
The flavor stays balanced with pumpkin and spice notes that are not too sweet, while the glaze adds a creamy finish that complements the cake.
Serves 4 people.
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Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease a small bundt pan.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, mix the pumpkin puree, granulated sugar, vegetable oil, and egg until smooth.
- Combine the wet and dry mixtures and stir until no flour streaks remain.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- In a small bowl, beat the cream cheese until smooth, then add the powdered sugar, milk, and vanilla extract and mix until the glaze reaches a pourable consistency.
- Drizzle the glaze over the cooled cake and let it set before slicing.
Extra Tips
Cool the cake fully before adding the glaze so it stays thick and does not run off. If the glaze thickens too much while sitting, stir in an extra splash of milk to loosen it. Leftovers keep well in the refrigerator for up to three days in an airtight container. Course: Dessert Cuisine: American Equipment: Bundt pan, Mixing bowls, Whisk, Oven, Wire rack
Ghostly White Chocolate Sheet Cake
This white chocolate sheet cake offers a soft, moist crumb with a gentle sweetness that feels light enough for a party spread. It works well for Halloween gatherings when you want something simple to bake yet visually striking on the table. The creamy frosting layer holds decorations easily and keeps the whole cake looking clean and bright.
Serves 4 people.
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Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 ounces white chocolate, chopped
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 4 ounces white chocolate for frosting
- 1/2 cup unsalted butter for frosting
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 8 candy eyeballs
Instructions
- Preheat the oven to 350 degrees and line an 8×8 baking pan with parchment paper. Melt the 3 ounces of chopped white chocolate in a small saucepan over low heat, then set it aside to cool slightly. In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and cooled white chocolate. In a separate bowl, whisk together the flour and baking powder. Alternate adding the dry mixture and the milk to the butter mixture, stirring until just combined. Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan. For the frosting, melt the remaining 4 ounces of white chocolate and let it cool. Beat the butter until smooth, then gradually add the powdered sugar. Mix in the cooled white chocolate and heavy cream until the frosting reaches a spreadable consistency. Spread the frosting evenly over the cooled cake. Place candy eyeballs across the top to create simple ghost faces.
Extra Tips
Melt the white chocolate slowly over low heat to avoid seizing, which keeps both the cake and frosting smooth. If the frosting feels too thick after mixing, add a splash more cream one teaspoon at a time. Store leftovers in an airtight container at room temperature for up to two days. The candy eyeballs stay in place best once the frosting has set for about 15 minutes. Course: Dessert Cuisine: American Equipment: Mixing Bowls, 8×8 Baking Pan, Saucepan, Electric Mixer
Vampire Red Velvet Drip Cake
This cake brings a bold red velvet base to the table with a glossy red drip that gives it instant Halloween impact. It works well for small gatherings or as a centerpiece for an October dessert spread. The cake stays moist with a light cocoa flavor while the cream cheese frosting adds a tangy finish.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup white chocolate chips
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F and line a 6-inch round cake pan with parchment paper.
- In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, vegetable oil, egg, 1 teaspoon red food coloring, vanilla extract, and white vinegar.
- Pour the wet mixture into the dry ingredients and stir until smooth. Transfer the batter to the prepared pan and bake for 28 to 30 minutes. Let the cake cool completely.
- Beat the cream cheese and butter until smooth, then mix in the powdered sugar until creamy. Spread the frosting evenly over the cooled cake.
- Heat the white chocolate chips and heavy cream in a small bowl until melted and smooth. Stir in the remaining teaspoon of red food coloring.
- Pour the red mixture over the top of the frosted cake so it drips down the sides. Let it set before slicing.
Extra Tips
Chill the cake for 20 minutes after adding the drip so the red layer firms up and holds its shape. If the drip seems too thick, add a splash more cream to loosen it. Store leftovers in the refrigerator and bring slices to room temperature before serving to soften the frosting. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Cake Pan, Whisk, Oven
Monster Green Marble Cake with Candy Eyes
This cake stands out at Halloween gatherings because of its simple swirled pattern and playful candy eyes on top. It works well for small parties or weeknight treats when you want a festive dessert that does not require advanced decorating skills. The texture stays moist with a balance of vanilla and light chocolate flavor in each slice.
Serves 4 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- Green food coloring
- 12 candy eyes
Instructions
- Preheat the oven to 350 degrees and grease a small loaf pan.
- In a mixing bowl, cream the butter and sugar until light. Add the eggs one at a time, then stir in the vanilla and milk.
- In a separate bowl, whisk the flour, baking powder, and salt. Combine the wet and dry mixtures until smooth.
- Divide the batter evenly into two bowls. Stir the cocoa powder into one bowl and add green food coloring to the other until the color looks bright.
- Spoon the batters into the prepared pan in alternating layers. Run a knife through the batter a few times to create swirls.
- Bake for 35 to 40 minutes until a toothpick comes out clean. Let the cake cool completely in the pan.
- Place the candy eyes across the top of the cooled cake before slicing.
Extra Tips
For the best marble effect, avoid overmixing once the colors are in the pan. The cake keeps well wrapped at room temperature for two days. If you want a stronger chocolate taste, add an extra teaspoon of cocoa to the darker batter. Course: Dessert Cuisine: American Equipment: Mixing bowls, Whisk, Loaf pan, Oven
Witch Hat Chocolate Caramel Cake
This Witch Hat Chocolate Caramel Cake turns a simple chocolate base into a fun Halloween centerpiece. The moist cake holds layers of caramel that add sweetness and chew, while a chocolate shell gives it structure and shine.
It works well for small gatherings or as a make-ahead party dessert. The finished cakes look like pointed witch hats once the cones are attached and coated, giving a clear holiday theme without extra decorating skills.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup caramel sauce
- 1 1/2 cups chocolate chips
- 4 sugar cones
- 1 tablespoon black sprinkles
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with four paper liners.
- Whisk the flour, cocoa powder, sugar, baking soda, and salt in a bowl.
- Add the oil, buttermilk, egg, and vanilla. Stir until the batter is smooth.
- Divide the batter evenly among the four liners and bake for 18 to 20 minutes until a toothpick comes out clean. Cool the cakes completely.
- Melt one cup of chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each.
- Spread a thin layer of caramel sauce on top of each cooled cake.
- Dip the open end of each sugar cone into the melted chocolate and press it gently onto a cake to form the hat shape.
- Spoon more melted chocolate over the entire cake and cone until fully coated. Let the chocolate set.
- Drizzle the remaining caramel sauce over each finished hat and scatter black sprinkles on top.
Extra Tips
Melt the chocolate slowly to avoid seizing, and work quickly once it is smooth so the cones stay in place. Store the cakes in the refrigerator to keep the chocolate shell firm, then bring them to room temperature for 10 minutes before serving so the caramel softens. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Muffin Tin, Microwave-Safe Bowl
Bloody Orange Creamsicle Layer Cake
This cake brings together bright blood orange and sweet vanilla in a simple layered dessert. The citrus adds a fresh tang while the cream frosting keeps every slice light and smooth. It suits Halloween parties or casual fall gatherings when you want something festive yet straightforward to prepare.
The moist layers show off a natural orange hue from the fruit, and the frosting holds the cake together without overpowering the flavors. Blood orange slices on top give it a striking finish that feels seasonal.
Serves 4 people.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup blood orange juice
- 1 tablespoon blood orange zest
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- Blood orange slices for garnish
Instructions
- Preheat the oven to 350 degrees and grease two 6-inch round cake pans. Line the bottoms with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter and granulated sugar until light. Add the eggs one at a time, then mix in the blood orange juice, zest, and vanilla extract.
- Slowly add the dry ingredients to the wet mixture and stir until just combined. Divide the batter evenly between the prepared pans.
- Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- While the cakes cool, beat the cream cheese until smooth. Add the heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
- Place one cooled cake layer on a plate. Spread a layer of frosting on top. Add the second cake layer and cover the top and sides with the remaining frosting. Arrange blood orange slices over the top before serving.
Extra Tips
Chill the mixing bowl and beaters for a few minutes before whipping the cream to help it thicken faster. If the frosting feels too soft, add an extra tablespoon of powdered sugar. Store leftovers in the refrigerator and bring slices to room temperature for 10 minutes before serving to soften the texture. Course: Dessert Cuisine: American Equipment: Mixing Bowls, Electric Mixer, Two 6-Inch Cake Pans, Wire Rack
Mummy Vanilla Poke Cake
This vanilla poke cake brings a playful mummy twist to your Halloween table. The moist cake gets filled with creamy pudding, then covered in a smooth white topping that sets the stage for a simple bandage design.
It works well for small gatherings or as a make-ahead dessert that still looks like you spent more time than you did. The flavor stays light and sweet with a soft texture from the soaked cake layers.
Serves 4 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups cold milk
- 8 ounces whipped topping
- 1/2 cup white chocolate chips
- 8 to 10 candy eyeballs
Instructions
- Preheat the oven to 350°F and grease an 8×8 baking pan. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no lumps remain.
- Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
- While the cake cools, prepare the pudding by whisking the instant vanilla pudding mix with 2 cups cold milk until it thickens. Poke holes across the cake surface with the handle of a wooden spoon.
- Pour the pudding over the cake, spreading it gently so it fills the holes. Refrigerate the cake for at least 1 hour to set.
- Spread the whipped topping evenly over the chilled cake. Melt the white chocolate chips in the microwave in 20-second bursts, stirring between each until smooth.
- Transfer the melted white chocolate to a piping bag or zip-top bag with a small corner cut off. Pipe thin, uneven lines across the topping to create a mummy bandage effect. Press candy eyeballs into place near the top.
Extra Tips
Melt the white chocolate just until smooth to avoid seizing, which can make piping difficult. If the lines look too neat, drag a toothpick lightly through them for a more wrapped look. Store leftovers in the refrigerator and add fresh candy eyeballs before serving if they soften overnight. Course: Dessert Cuisine: American Equipment: Mixing Bowl, 8×8 Baking Pan, Whisk, Piping Bag
Jack-o’-Lantern Pumpkin Spice Cake
This Jack-o’-Lantern Pumpkin Spice Cake turns a simple cake mix into a festive Halloween centerpiece. The warm spices and pumpkin flavor taste like fall, while the orange frosting and black icing face give it that carved pumpkin look without much effort. It suits a small party or an easy weeknight treat when you want something seasonal.
The finished cake stays moist with a soft crumb and a light layer of sweet frosting on top. Kids and adults both enjoy the playful design that still feels homemade.
Serves 4 people.
Ingredients
- Nonstick cooking spray
- 1 box (15.25 oz) pumpkin spice cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 container (16 oz) vanilla frosting
- Orange gel food coloring
- Black gel food coloring
Instructions
- Preheat the oven to 350°F. Spray a 9-inch round cake pan with nonstick cooking spray.
- In a large bowl, combine the pumpkin spice cake mix, water, vegetable oil, and eggs. Stir until the batter is smooth and no dry streaks remain.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Place 1 cup of vanilla frosting in a bowl and stir in orange gel food coloring until the frosting reaches a bright pumpkin shade. Spread this evenly over the cooled cake.
- Place the remaining vanilla frosting in a small bowl and stir in black gel food coloring until it turns deep black. Use a small piping tip or zip-top bag with one corner snipped to pipe eyes, a nose, and a mouth on the orange frosting to create the jack-o’-lantern face.
Extra Tips
Pipe the face right after frosting so the black icing sits cleanly on the orange layer. If the cake will sit out for several hours, keep it loosely covered to prevent the frosting from drying. Leftovers store well in the fridge for up to two days; let slices come to room temperature before serving so the frosting softens again. Course: Dessert Cuisine: American Equipment: Mixing bowl, 9-inch round cake pan, Whisk, Wire rack, Offset spatula
Candy Corn Ombre Bundt Cake
This cake brings a fun Halloween twist to a classic bundt with its layered candy corn colors. The ombre effect creates a striking look that stands out on a dessert table without needing fancy decorating skills. It works well for small gatherings or family nights when you want something festive yet simple to prepare.
The flavor stays light and vanilla-forward with a tender, moist crumb from the butter and milk. Once baked, the colors blend softly at the edges for that signature gradient look.
Serves 4 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Yellow food coloring
- Orange food coloring
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees and grease a small bundt pan well to prevent sticking.
- Cream the softened butter and granulated sugar together in a mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk the flour and baking powder together.
- Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients, and mix until just combined.
- Divide the batter evenly into three bowls. Leave one bowl plain, tint the second bowl yellow, and tint the third bowl orange.
- Spoon the yellow batter into the bottom of the prepared pan, followed by the orange batter, then finish with the plain batter on top.
- Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Extra Tips
For the cleanest color layers, pour the batters gently and avoid swirling the pan after adding each color. If the cake sticks slightly when unmolding, run a thin knife around the edges first. Store leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Bundt Pan, Mixing Bowls, Electric Mixer
Bat Wing Black Cocoa Cake
This cake gets its dramatic color from black cocoa powder, which also brings a deep, smooth chocolate flavor. It stays moist and works well for small gatherings or Halloween movie nights.
The bat wing decorations come from simple melted chocolate shapes that sit on top. They give the cake a festive look without needing special tools or skills.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- ½ cup black cocoa powder
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot water
- 4 ounces dark chocolate
Instructions
- Preheat the oven to 350°F and grease a 6-inch round cake pan.
- In a large bowl, whisk together the flour, black cocoa powder, sugar, baking soda, and salt.
- Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until the batter is mostly smooth.
- Pour in the hot water and mix gently until the batter thins out and becomes uniform.
- Transfer the batter to the prepared pan and bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Melt the dark chocolate in the microwave in short bursts, stirring between each one. Spoon the melted chocolate into a small zip-top bag, snip off a corner, and pipe bat wing shapes onto parchment paper. Let them harden at room temperature.
- Once the wings are set, gently peel them off the paper and arrange them on top of the cooled cake.
Extra Tips
Pipe the chocolate wings a little thicker than you think you need so they hold their shape when moved. If the cake tastes too bitter from the black cocoa, a light dusting of powdered sugar on the wings can balance it. Store any leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Whisk, 6-inch Cake Pan, Parchment Paper
Skeleton Bone White Chocolate Loaf Cake
This loaf cake brings a creamy white chocolate flavor to a simple bake that feels right at home on a Halloween table. The tender crumb pairs with bone-shaped decorations made from extra white chocolate for a spooky detail that still looks polished. It suits small gatherings or dessert spreads where you want something festive without hours of work.
The finished cake tastes sweet and mild with a moist texture from the melted chocolate in the batter.
Serves 4 people.
Ingredients
- 8 ounces white chocolate, divided
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350 degrees and line a small loaf pan with parchment paper.
- Melt 4 ounces of the white chocolate in the microwave in short bursts, stirring until smooth. Set it aside to cool slightly.
- Beat the butter and sugar together in a mixing bowl until light. Add the eggs one at a time, then stir in the vanilla and the cooled melted white chocolate.
- Whisk the flour, baking powder, and salt in a separate bowl. Add half the dry mixture to the wet ingredients, then pour in the milk and mix. Add the remaining dry mixture and stir until just combined.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool fully.
- Melt the remaining 4 ounces of white chocolate. Spoon it into a piping bag or zip-top bag with a small corner cut off. Pipe small bone shapes onto parchment paper and let them set at room temperature. Once firm, arrange the bones on top of the cooled cake.
Extra Tips
Pipe the bone shapes a bit thicker than you think you need so they hold their form after setting. If the white chocolate thickens while piping, warm the bag briefly in your hands. Store leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Loaf Pan, Microwave, Piping Bag