Haunted House Layer Cake

Directions

1. Preheat oven to 350°F. Spray a 10x10-inch baking pan with baking spray, line with parchment, and spray the parchment as well.
2. In a small bowl, whisk together the egg whites and 1/4 cup of the milk; set aside.
3. Sift cake flour, granulated sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment.
4. Mix on low speed until the dry ingredients are combined.
5. With the mixer running on low, add the butter, vanilla, and the remaining milk. Mix until the dry ingredients are just moistened.
6. Increase the speed to medium and beat for 1 minute until the batter is smooth. Scrape down the sides of the bowl.
7. Add the reserved egg white mixture in three additions, mixing on medium for about 30 seconds after each addition. Scrape the bowl again.
8. Fold in the Halloween colored sprinkles until evenly distributed.
9. Pour the batter into the prepared pan and spread it evenly with a spatula.
10. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then remove from the pan and cool completely.
11. Wrap the cooled cake tightly in plastic wrap and freeze it (this makes frosting easier).
12. For the frosting, place the egg whites and sugar in the metal bowl of a stand mixer. Set the bowl over a saucepan of simmering water (the bowl should not touch the water). Heat, stirring occasionally, until the mixture reaches 160°F or feels hot to the touch.
13. Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed until medium stiff peaks form, about 8 minutes.
14. Reduce the speed to medium-low and add the cubed butter one tablespoon at a time, allowing each addition to incorporate before adding the next.
15. Add the vanilla extract and salt, then beat on high for 1 to 2 minutes until the frosting is smooth and creamy.
16. Remove about 1 cup of frosting and color it purple. Remove about 1/2 cup and color it black. Add orange food gel to the remaining frosting and beat until uniform.
17. To assemble, cut the 10x10-inch cake into four equal squares. Use a serrated knife to trim the tops so they are flat.
18. Place one cake layer on a serving platter. Spread about 1/3 cup of orange frosting over it.
19. Top with another cake layer and spread another 1/3 cup of frosting. Repeat with the third layer and 1/3 cup frosting.
20. Place the final layer on top and apply a thin crumb coat over the entire cake. Refrigerate for 30 minutes.
21. Remove the cake from the fridge and apply a final layer of orange frosting all over.
22. Press a haunted house cookie cutter gently into one side of the cake to create an outline, then remove the cutter.
23. Use the purple frosting to outline the house shape and fill it in, leaving spaces for windows if desired.
24. With the black frosting, outline the haunted house and draw window details.
25. Decorate the rest of the cake with Halloween sprinkles, candy ghosts, and candy pumpkins as desired.