How To Make Spooky Finger Cake – Halloween Spooky Cake – Video Recipe

Halloween is just a week far and I wanted to make a cake specially for that. Conceiving a cake idea is really hard. When I am not very sure what to make, I ask my daughter. She usually gives an answer which will form the foundation of my project. So when I asked her for Halloween ideas, she mentioned spooky witches’ fingers. I have it already on the blog so I said no. But after a while, I thought why not make a cake with the spooky fingers. I couldn’t find a single cake made with finger cookies, so decided to make it.

I baked my favourite oil based eggless vanilla cake with marbled pattern and used my whipped butter cream for filling and frosting. I made a batch of Eggless witches’ finger cookies to surround the cake and used store bought neutral glaze for the blood. I know most of you won’t have glaze in your house ready. If you don’t have, there is no problem. Use any red coloured fruit jam mixed with a little water to get spreadable consistency.

As I am used to seeing these cookies and as I made it, I didn’t feel that it was spooky enough but friends told that it was quite spooky. I hope it fits Halloween theme. I am also planning on another cake for this season, but not for Halloween but for our Indian festival. Hope I finish it on time. Until then, enjoy this video and if you make it share pictures with me. I would be delighted.

I used little red colour as I am afraid to add too much colour in the batter. So the cake turned out pinkish. If you want deep red, add more tomato red to the batter to obtain it. But I must warn you, too much food colouring will colour your tongue too while eating. So be careful. And as usual, I made a video demonstrating the procedure. Take a look, like, comment and share. If you like my style of videos, subscribe to my channel to receive updates. You can visit my channel at Gayathri’s Cook Spot.

Ingredients:

For The Cake :

Makes two 7″ cakes

All Purpose Flour / Maida – 2 cups

Sugar – 1 cup + 2 tbs

Baking Powder – 3/4 tsp

Baking Soda – 1 1/2 tsp

Milk – 1 cup + 2 tbs

Curd / Yogurt – 3/4 cup

Oil – 3/4 cup

Vanilla Extract – 1 tsp

Red and Yellow Liquid Colours

For The Cookies:

Makes 60 Fingers 

Butter-1 cup

Icing Sugar-1 cup

Milk -1/4 cup

Almond Extract-1 tsp

Vanilla Extract-1 tsp

Flour/ Maida-3 cups

Baking Powder-1 tsp

Salt-1 tsp

Whole Almonds-60 nos

Whipped Butter Cream / Boiled Flour Butter Cream – 1 1/2 cups

Neutral Glaze / Piping Gel – 1/2 cup  or Mixed Fruit Jam

Tomato Red Liquid Colour – 1 tbs

Coconut Flakes

Procedure:

For The Cake:

Preheat oven to 180°C.

In a bowl mix together flour, baking powder and baking soda.

Add curd, oil, milk and vanilla and mix until the batter is smooth and lump free.

Divide the batter into two and add yellow to one batter and red to other batter and mix well.

In a greased and lined pan, add the batters alternately until it fills 2/3 rd of the pan. Do it with the other pan also.

Now with a blunt side of the knife, swirl the batter to make marbled pattern.

Bake in the preheated oven for 35 – 40 minutes.

Remove once a tooth pick inserted comes out clean.

Loosen the sides of the cake and flip it on a wire rack.

Remove the lining paper and allow it to cool completely.

Wrap in two to three layers of cling film and refrigerate until the cookies are ready.

For The Cookies:

Keep butter out of fridge until it becomes very soft.

Beat until fluffy.

Add sugar and beat until creamy.

Add milk, and vanilla. Beat until fluffy.

In another bowl mix together flour, salt, baking powder.

Add this mixture to butter mixture and beat until incorporated.

Cover with cling wrap and refrigerate for 30 minutes.

Preheat oven to 160C.

Grease a tray.

Remove dough from fridge.

Pinch small balls out of dough, roll into a small rope.

Place it on tray. With the blunt side of the knife, make lines for knuckles.

Place a whole almond in place of nail.

Fill the tray with fingers and bake for 20 minutes.

While baking place the remaining dough in fridge.

When the cookies bottom start browning, remove from oven and place it on counter for 5 minutes.

They will be soft at first but will firm up once cool.

Transfer to a cooling rack and make the remaining fingers.

The almonds will fall out once you bake the cookies.

Frosting The Cake:

Level the top of the cakes.

Sprinkle some simple syrup on it to add moisture.

Place one cake in the middle of the cake board.

Add some icing and spread it evenly.

Place the next cake on top and again drizzle some syrup.

Now crumb coat the cake with the icing.

Refrigerate the cake for 30 minutes and apply another layer of coating.

Again refrigerate the cake for a minimum of 30 minutes.

Assembling The Cake:

Mix together the neutral glaze and food colour.

Add little water and mix to bring it to spreadable consistency.

Dip the base of almonds in the glaze and place it on the cookie. It will act as glue.

Next pour the glaze on top of the chilled cake and spread it out evenly on the top and the sides.

Arrange the cookies on the side of the cake.

Add some glaze at the base of the cookies for the blood drip effect.

Sprinkle coconut flakes on top of the cake.

Place some fingers on top.

This cake can be finished in one day. But it needs a little planning. I will mention about my process here. I made the butter cream the previous day. And I refrigerated it. The next morning I removed it from fridge and let it come to room temperature. First I started with making the dough for cookies. Once it was refrigerated, I made the cakes. Once they were cling wrapped and set in fridge, I removed the cookie dough and made the cookies. By the time the cookies were cooling, I filled and frosted my cake. Once it was done and placed in fridge, I made the glaze. I first glued the almonds in the cookies. Then the cake was removed from fridge and the glaze was coated on it. Then the fingers were stuck and finally coconut sprinkled. That is it. I started the cake by 9AM and finished the whole cake by 2 PM. You can also make the cookies the previous day so that it will be easier for you to assemble them. This might give you some ideas in planning your cake.

Spooky Finger Cake Recipe

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Ingredients

  

For The Cake

• Makes two 7" cakes
• All Purpose Flour / Maida - 2 cups
• cup Sugar - 1+ 2 tbs
• Baking Powder - 3/4 tsp
• Baking Soda - 1 1/2 tsp
• cup Milk - 1+ 2 tbs
• Curd / Yogurt - 3/4 cup
• Oil - 3/4 cup
• Vanilla Extract - 1 tsp
• Red and Yellow Liquid Colours

For The Cookies

• Makes 60 Fingers
• Butter-1 cup
• Icing Sugar-1 cup
• Milk-1/4 cup
• Vanilla Extract-1 tsp
• Flour/ Maida-3 cups
• Baking Powder-1 tsp
• Salt-1 tsp
• Whole Almonds-60 nos
• Whipped Butter Cream / Boiled Flour Butter Cream - 1 1/2 cups
• cup Neutral Glaze / Piping Gel - 1/2 or Mixed Fruit Jam
• Tomato Red Liquid Colour - 1 tbs
• Coconut Flakes

Instructions

 

For The Cake

• Preheat oven to 180°C.
• In a bowl mix together flour, baking powder and baking soda.
• Add curd, oil, milk and vanilla and mix until the batter is smooth and lump free.
• Divide the batter into two and add yellow to one batter and red to other batter and mix well.
• In a greased and lined pan, add the batters alternately until it fills 2/3 rd of the pan. Do it with the other pan also.
• Now with a blunt side of the knife, swirl the batter to make marbled pattern.
• Bake in the preheated oven for 35 - 40 minutes.
• Remove once a tooth pick inserted comes out clean.
• Loosen the sides of the cake and flip it on a wire rack.
• Remove the lining paper and allow it to cool completely.
• Wrap in two to three layers of cling film and refrigerate until the cookies are ready.

For The Cookies

• Keep butter out of fridge until it becomes very soft.
• Beat until fluffy.
• Add sugar and beat until creamy.
• Add milk and vanilla. Beat until fluffy.
• In another bowl mix together flour, salt, baking powder.
• Add this mixture to butter mixture and beat until incorporated.
• Cover with cling wrap and refrigerate for 30 minutes.
• Preheat oven to 160C.
• Grease a tray.
• Remove dough from fridge.
• Pinch small balls out of dough, roll into a small rope.
• Place it on tray. With the blunt side of the knife, make lines for knuckles.
• Place a whole almond in place of nail.
• Fill the tray with fingers and bake for 20 minutes.
• While baking place the remaining dough in fridge.
• When the cookies bottom start browning, remove from oven and place it on counter for 5 minutes.
• They will be soft at first but will firm up once cool.
• Transfer to a cooling rack and make the remaining fingers.
• The almonds will fall out once you bake the cookies.

Frosting The Cake

• Level the top of the cakes.
• Sprinkle some simple syrup on it to add moisture.
• Place one cake in the middle of the cake board.
• Add some icing and spread it evenly.
• Place the next cake on top and again drizzle some syrup.
• Now crumb coat the cake with the icing.
• Refrigerate the cake for 30 minutes and apply another layer of coating.
• Again refrigerate the cake for a minimum of 30 minutes.

Assembling The Cake

• Mix together the neutral glaze and food colour.
• Add little water and mix to bring it to spreadable consistency.
• Dip the base of almonds in the glaze and place it on the cookie. It will act as glue.
• Next pour the glaze on top of the chilled cake and spread it out evenly on the top and the sides.
• Arrange the cookies on the side of the cake.
• Add some glaze at the base of the cookies for the blood drip effect.
• Sprinkle coconut flakes on top of the cake.
• Place some fingers on top.