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Spooky Finger Cake Recipe

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.