Easy Halloween Pound Cake
In this CUTE and easy cake decorating video, I'm going to show you how to turn an ordinary pound cake into a Halloween Pound Cake!
It's the season for spooky, festive Halloween desserts and today's Halloween Pound Cake design couldn't be easier.
We'll show you how to dress your pound cakes and bundt cakes with chocolate spiders, truffle eyeballs, brightly colored flowers and more in this fun and festisve Halloween cake tutorial!
Table of Contents
How to Decorate a Pound Cake for Halloween
Not today! We'll show you how to decorate a pound cake that would be perfect for any Halloween gathering- and it's sure to bring smiles.
Next we added Halloween sprinkles! I chilled the cake in the refrigerator as I prepared the other decorations.
We did this to firm up the glaze so we could more easily pipe our buttercream decorations on top of it.
Let's Decorate the Cake!
You can find the full, printable directions further down in this post. Here is a quick rundown of our steps!
We filled our Halloween Pound cake with lots of fun, easy, and colorful decorations. I love how our cake came out!
We have white chocolate truffle eyeballs, chocolate candy coating spiders with candy bodies for lots of dimension, brightly colored buttercream ribbon roses, and tons of little buttercream "monsters".
I think that you can never have too many google eyes- that is definitely the case with today's cake!
More Halloween Cakes to Share
We've made so many fun Halloween cakes over the years! I'll post a few more of our favorites below, but don't miss our full Collection of Favorite Halloween Cake Tutorials!
These are all free cake tutorials- from witchy cakes to pumpkins, ghosts, haunted houses, and more!
Favorite Pound Cakes and Bundt Cakes
Enjoy this Easy Halloween Cake!
We hope that you have fun making this easy Halloween Pound Cake! If you give it a try, we would love for you to leave a comment and photo below!
Easy Halloween Party Cake Design
Your Pound Cake or Bundt Cake of Choice (See Notes)
For the Eyes:
- White Chocolate Truffles we used Lindt Brand
- Blue Fondant small amount, thinly rolled
- Piping tip for cutting the blue circles any standard tip, we used a tip 12
- Coloring gels: We used Sky Blue and Electric Green
- Food Coloring Pen: Black and Red
- Vodka or Everclear to create “paint” for mixing with coloring gels- optional. Small paint brush.
For the Chocolate Spiders
- Parchment or wax paper-lined cookie sheet
- Assorted brown chocolate candies- I used M&Ms Junior Mints, and Chocolate balls- anything goes! ;0)
- Chocolate candy coating we used almond bark coating, melted. We used two small blocks.
- Disposable Piping Bags
- Google Eyes- optional
- Piping gel corn syrup, frosting or edible glue of choice (for attaching fondant to truffle)
For the Buttercream Ribbon Roses
- Coloring Gels: We used Americolor Orange Super Black, Regal Purple+Deep Pink (to brighten the purple), Electric Green
- Petal Tip 104
- Rose nail wax paper squares
- Piping tip 233 grass tip/fur tip
- Google eyes various sizes
- Halloween sprinkles candy corn, confetti sprinkles, etc. are all great options for extra color!
- Bake and cool your Pound Cake or Bundt Cake of Choice
For the Truffle Eyes
- Cut out thinly rolled blue fondant circles with piping tip. Paint (optional) with coloring gel mixed with a touch of vodka or everclear.
- Add pupil with black food coloring pen. Attach fondant to truffle with a dot of piping gel or edible glue of choice (corn syrup, etc.). I only used three eyes- adjust. number to your liking.
- For the Chocolate Spiders
- Melt candy coating (we didn't use much, maybe two small squares of our almond bark) in microwave for 30 seconds, then 5-10 second increments as needed until almost completely melted. Stir until smooth.
- Load melted coating into disposable piping bag with a small amount of the tip snipped away. Pipe chocolate legs connected to small blob of melted chocolate onto wax paper (lined cookie sheet). Add chocolate candy body to the center. Make several in different shapes and sizes.
- Chill them on the tray before placing on the cake- 5 minutes or so in the freezer, or longer in the refrigerator. These are much more fragile if you handle them at room temperature.
- For the Ribbon RosesWe used our Classic Vanilla Buttercream
- Cut out several wax paper squares. Pipe a dot of buttercream onto rose nail and attach wax paper square.
- Pipe ribbon rose onto square, rotating the rose nail as you pipe the tinted buttercream to form the rose. Pipe using a 104 tip. Small end of the tip should face up.
- Make several colors of roses in different sizes. Freeze until firm, then place on the cake.
- For the little Monsters
- We used our Classic Vanilla Buttercream. Pipe the monsters directly onto the cake using a grass tip 233.
- Pipe the little mounds here and there all over the cake in various colors- they have a round pom-pom look to them. Add google eyes!