Hocus Pocus Cake

To say Disney's Hocus Pocus is one of my favorite films may be an understatement. It still makes me LOL every time I see it. Now that I have kids, I think we've watched it a gazillion times since it was released on DisneyPlus, but no complaints here.

For my Halloween Series, I wanted to start off with a Hocus Pocus inspired cake after see Sprinkle Pop Sanderson Sister inspired mix. This cake is fairly simple to make. Buttercream stripes take some practice but once you get the hang of it, you'll want to stripe all the cake things!

This cake I used the upside down icing technique, just in case you get confused when you see me flip it over, haha. I find this method is super easy for smaller cakes to ensure a sharp edge...although in my wedding cake days you may have seen me flip cakes up to 12", haha!

Tools Needed:

Cake Turntable

Striped Comb: Evil Cake Genius

Wax Paper

Cake Circles

Icing Spatula

Gel Food Coloring (I use Americolor)

Sprinkles of choice (this cake has the Sanderson Sister mix from Sprinkle Pop)

Upside Down Icing Method:

Place wax paper on top of cake board (1-2" larger than the size of your cake), tape down.
Spread icing on wax paper slightly larger than the size of your cake.
Place CHILLED crumbcoated cake, top down on top of the icing.
Usually a leveler, press down until cake is level.
Pull up icing on the sides of the cake.
Ice cake from "top" of cake, then middle, then the rest of the bottom
Smooth with cake scraper at 90 degree angle for even sides.
Chill for at least 30 minutes.
Take out of fridge, place cake board on top of the cake and "flip" over.
Gently peel wax paper off cake.
Fill in any holes with extra buttercream and smooth.
Using a hot scraper, smooth cake.