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How to Make a Halloween Bat Cake Full Recipe: preppykitchen.com/bat-cake/ Rich, moist pumpkin spice cake filled with spiced pumpkin buttercream and covered in an orange ombré of creamy Italian meringue buttercream dotted with beautiful candy bats! My Halloween Bat Cake is chock full of all your favorite fall spices and beyond moist thanks to lots of pumpkin and a few other helpful ingredients. It might look fancy but it’s actually much easier than you might think! A FEW TIPS! * If you can’t find candy melts at your local market then you can TOTALLY use chocolate for the bats. Just try and temper it so the bats are shiny and don’t melt right away. * If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. * You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. * To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested! * If you don’t want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it’s a pain to make two different types of frosting though! * MIX that meringue buttercream RIGHT before use to get a super smooth !!! * Hate cloves, nutmeg or some other spice in this recipe? Skip it and use which ever spices you prefer!
