Cake Top Forward Halloween Cake

Directions

1. Preheat your oven to 325°F. Grease and flour two 9-inch round cake pans, or use non-stick spray with flour. Set aside.
2. In a large bowl, whisk together 3/4 cup buttermilk, 2/3 cup sour cream, 1 tablespoon almond extract, 4 egg whites, and 1/3 cup vegetable oil. Sift in 1 box white cake mix (do not just dump it in) and mix until just combined.
3. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.
4. Wrap each cooled cake layer tightly in plastic wrap and freeze overnight. This makes frosting easier.
5. In a stand mixer fitted with the paddle attachment, beat 1 cup butter on medium-high until light and fluffy, about 4 minutes.
6. Sift together 2/3 cup black cocoa powder and 1 cup powdered sugar. Gradually add this mixture to the butter, mixing on low.
7. Scrape down the bowl as needed. Add 1/2 cup heavy cream and 1 teaspoon vanilla extract, then continue adding the remaining powdered sugar (4-6 cups total) one cup at a time until you reach a spreadable consistency.
8. Add 3 to 5 drops of black food coloring gel. The color will deepen over time, so start with less.
9. Cover the frosting and let it sit for at least 30 minutes to allow the black to darken. When ready to use, beat on low to re-fluff.
10. Remove the frozen cakes from the freezer and let them thaw for 20 minutes. Place a dollop of frosting on a cardboard cake round, then set one cake layer on top. Apply a thin crumb coat of frosting over the entire cake, then refrigerate for 15 minutes.
11. Apply a second, thicker coat of black buttercream around the cake and smooth it with a cake scraper. Refrigerate for 1 hour until the frosting is firm.
12. Create a moon-shaped template by cutting a crescent moon out of parchment paper.
13. Remove the cake from the fridge. Place the template on top of the cake and spread a small amount of frosting into the cut-out area. Sprinkle yellow sanding sugar over the frosting and gently press it in. Carefully lift off the template.
14. Using a sharp knife, cut away about one-quarter of the cake (the back side). Stand the cake up on the cut side so the moon is facing forward. Frost the newly exposed back side of the cake.
15. Decorate the cake with star sprinkles as desired.
16. Spread some frosting on the cake board and cover it with crushed cookies (or ground-up cookie pieces) to look like dirt.
17. Wait until just before serving to add cotton candy and plastic decoration bats on top.