The Perfect Halloween Cake Topper

October 13th, 2010 by Giulia Taraszkiewicz

I am getting ready for the Halloween celebrations and I thought I’d start planning for the cake. I found an awesome looking cake in the 2010 Wilton Yearbook, Halloween Homebodies, and made my own version. Wilton expert decorators have created a fun haunted house cake with royal icing cake topper. Here is how I attempted to replicate it.

Find the pattern on page 132 of the Wilton 2010 Pattern Book. Cover the page with parchment paper, or photocopy the page reducing or increasing the size of the pattern to your liking. I would place the book on a cookie sheet so you can slide it away when done, and you can move your cake topper to a different area as it dries.

STEP 1 – OUTLINE
The Perfect Halloween Cake Topper

Prepare the royal icing. You will need to divide it into 2 batches. The small amount that you will use for the outline has to be thick consistency. The rest of the icing will need to be thinned down with water or glucose (I used glucose for a shinier effect). To thin for pouring, add approximately 1 teaspoon of liquid for every cup of icing. Remember to use grease-free tools when working with royal Icing.

Outline the shape of the house. Don’t worry if it does not come out perfectly. It’s a spooky house, right?

STEP 2 – FILL
The Perfect Halloween Cake Topper

Now use the thinned icing and pour it inside the outlined house. This step will be easier and faster than outlining.

STEP 3 – LET DRY
The Perfect Halloween Cake Topper

Let your topper dry for several days. I did this on Sunday night, placed it undisturbed on the dining room table, and I am not going back until next weekend. This is definitely a project you want to start in advance. The Perfect Halloween Cake TopperOnce it’s dry, carefully peel off the parchment paper and then top your cake! Place long lollipop sticks behind the icing house and “glue” with royal icing to keep the topper standing on the cake. This is a topper that no one is going to miss at your Halloween party!

TIP! Use the extra icing to make tombstones, bats, and crows. A ghostly gate would also look great! Any of these black outlines would work perfectly on an orange or purple fondant covered cake.

What I used:
Disposable decorating bags
Tip #3 to outline
Parchment Paper
Meringue Powder
Black Food Coloring
Wilton 2010 Yearbook
Wilton 2010 Pattern Book

Giulia Taraszkiewicz Giulia is the Associate Product Manager for Gingerbread. Born a crafter, Giulia moved from Italy to the U.S. where she enthusiastically joined Wilton. She LOVES baking, decorating, crafting, cooking, family and friend gatherings, shopping, and pretty things.

8 Replies

  1. Danielle says:

    I love this! What a great idea for Halloween!

  2. MYRNA says:

    I LOVE THIS IDEA, I HAVE TRY SOME OTHER BUT THEY ALWAYS BRAKE WHAT I’M DOING WRONG?

  3. Vanessa says:

    How do I get my royal frosting Black, I use the black food coloring, but I seem to only get a dark purple color.

  4. Barbara says:

    Color your royal icing or color flow dark brown first then add the black until you get the right color. It will get darker the longer it sits.
    Problems with breakage? Make your peice thicker. Dry longer.

  5. Becky says:

    You might try doing it on wax paper like we do colorflow pieces. It will not contaminate your royal icing since you are making it on it and it does peel off easier.

    Good luck!

  6. kathy says:

    is it ok to put water or glocose to royal icing using eggwhite to thinned down the consistency of the royal icing?

  7. Karen Lee says:

    I can’t find the pattern book anywhere. Would Wilton make the pattern available???

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