Green Ghoul Cake

Ingredients

For the Green Ghoul Meringues:
• 2 large egg whites
• 1/2 cup superfine sugar
• a few drops of green gel food coloring
• a black edible marker
For the Green Vanilla Cake:
• 1 1/2 cups (170 grams) cake flour
• 2 1/2 teaspoons baking powder
• 1 cup plus 2 tablespoons (230 grams) granulated sugar
• 3/4 teaspoon salt
• 2/3 cup (160 ml) whole milk, at room temperature
• 4 large egg whites, at room temperature (you can also use 4 ounces of liquid egg whites)
• 2 teaspoons pure vanilla extract
• 1/2 cup (1 stick, 113 grams)) unsalted butter, at room temperature and cut into chunks
• a few drops of green food coloring
For the Chocolate Frosting:
• 1 cup unsalted butter, at room temperature
• 2 cups confectioner's sugar
• 3/4 cup black cocoa powder (Dutch process will also work)
• 1/4 cup half and half or heavy cream
• pinch of salt
• a few drops of black gel food coloring
For the Green Slime Glaze:
• 3/4 cup confectioner's sugar
• 1-2 tablespoons milk
• a drop of green gel food coloring

Instructions

For the Green Ghoul Meringues:
1. Preheat the oven to 225 degrees F and line a baking sheet with parchment paper.
2. Wipe a large bowl (or the bowl of a stand mixer) down with vinegar or lemon juice.
3. Place the egg whites in the bowl and whip with an electric mixer on medium low speed until they are frothy (about 60 seconds).
4. Beat the mixture until it becomes stiff and shiny. (about 90 seconds).
5. Add about ½ of the sugar, and beat until stiff peaks form. Add the remaining sugar and a few drops of the food coloring and beat until incorporated.
6. Place a round pastry tip in a decorating bag and fill the bag with the meringue mixture and pipe onto the parchment paper.
7. Bake for 1 1/2 hours, or until the cookies are firm, smooth and dry.
8. Turn the oven off and let the meringues sit the oven for a few more hours or overnight.
9. After the meringues are completely cooled and dry, use the edible pens to decorate them.
For the Green Vanilla Cake:
10. Preheat the oven to 350 degrees fahrenheit.
11. Grease 3 6-inch pans and line the bottoms with parchment paper.
12. In a large mixing bowl (or the bowl of a stand mixer), combine the flour, baking powder, sugar, and salt. Whisk or beat together for about 30 seconds.
13. In a measuring cup, whisk together the milk, egg whites, and vanilla extract until well blended.
14. Add the butter, one chunk at a time, into the flour mixture with the mixer on low speed. Continue mixing until the butter is incorporated and the mixture resembles moist crumbs.
15. Add all but 1/3 cup of the milk mixture into the crumbs and beat on medium speed for about 90 seconds.
16. Add the rest of the milk and food coloring and beat for another 30 seconds on medium speed.
17. Scrape down the sides of the bowl with a spatula and beat for 20 more seconds.
18. Divide the batter equally between the 3 pans (I used a kitchen scale to do this) and bake for 20-23 minutes, until a toothpick inserted into the center of the cake comes out clean.
19. Let the cakes cool in the pans for 15 minutes on wire racks.
20. Turn the cakes out of the pans and cool completely on wire racks before frosting.
For the Chocolate Frosting:
21. With an electric mixer, beat the butter on medium speed for about 2 minutes until it's pale and fluffy.
22. dd the confectioner's sugar and cocoa powder and beat on low to combine.
23. Turn up the mixer to medium high (medium for a stand mixer) and beat for an additional 2 minutes.
24. Scrape down the sides of the bowl.
25. Add the half and half, salt, and food coloring and beat on low to combine.
26. To Assemble the Cake:
27. lace one layer of the cake on a 6-inch cake board.
28. With an offset spatula, spread about 1/2 cup of the buttercream on top of the first layer.
29. Repeat this process with the second layer.
30. Place the 3rd layer on top.
31. Place the cake on a turntable, and apply a thin layer of the frosting on the sides and the top of the cake to lock in the crumbs.
32. Let the frosting set up in the refrigerator for about 30 minutes.
33. Apply the remainder of the frosting to the sides and top of the cake.
34. Refrigerate the cake while preparing the glaze. It will be easier to spread if the frosting has hardened a bit.
35. For the Green Slime Glaze:
36. Mix together the confectioner's sugar, 1 tablespoon of the milk, and the green food coloring.
37. Add the remainder of the milk a little bit at a time until you achieve the consistency that you want.
38. Spread the green slime glaze over the top of the cake and let it drip down the sides.
39. Top with green ghoul meringues.