Welcome, So today I am making a Halloween Cake Recipe which I call “Rotten Salmon Cake”.

And, while I could have just cooked some salmon and left it out too long that would have been a waste of food, so instead we’re going to do something a little bit more magical with cake.

Creating a novelty cake that looks like a salmon that’s been left out a little too long and may have been eaten by some of the Pests at Hogwarts. It’s gonna be a really really fun twist on a cake and it’s a great way to use some of the leftover cake crumbs.

Do check my other Halloween Desserts:

Let’s have a quick look at our ingredients for Halloween Cake Recipe (Rotten Salmon Cake).

  • Vanilla extract: Ohhh!!! Vanilla is so far one of my favorite ingredients, they have such a fantastic flavor and aroma, that makes fell everything magical.
  • Mixed spices: Just to give an aromatic touch and enhance the flavor.
  • Food coloring: Everything looks boring and dull without colors, so with the dishes. Food coloring gives life to some of the creative and magical recipes.
  • White chocolate: Who doesn’t like chocolate? Everything is tasteless when it comes to chocolate.
  • Fondant: Used to decorate the cake, soft and sweet.

Products and ingredients I have used are mentioned below:

  • Stand mixer: This homestand mixer is quite nice, the capacity is perfect for small batches of muffins or cookies, cakes, icing, bread, mashed potatoes, etc.
  • Cake tin: Versatile, non-stick, easy to handle baking pan, and dishwasher safe.
  • Cutting board: Multifunctional and reversible, high-quality acacia wood cutting board.
  • Mixing bowl: Multipurpose mixing, serving, and storage bowl.
  • Cake slicer: Versatile multi-tasking tool with an efficient, and comfortable grip.
  • Icing spatula: Multifunctional stainless steel spatula, dishwasher safe.
  • Modeling tools: Non-stick, double head design made of high-quality material.
  • Serving wooden board: Multi-use board; can be used on both sides, easy to clean and maintain.

Now let’s get started with our recipe Halloween Cake Recipe(Rotten Salmon Cake).

First things first we need to make the cake batter so this is what you need to do.

To make your simple cake batter, you want to begin by creaming together your butter and sugar until light and fluffy. In a jug crack your eggs and then give them a quick whisk before pouring them into your butter and sugar a bit at a time.

If the mixture begins to curdle, add in some flour, and then keep on mixing until all your eggs are incorporated. At this point, you can add in the rest of your flour, along with your vanilla and mixed spice, and then mix this through until it’s well combined.

Now to give your salmon a realistic pinky-orange kind of pastel color, use a mix of pink and yellow food coloring to get that desired color.

Then all that’s left to do is prepare your cake tin, so grease and line the bottom of the cake tin, pour cake mix in, and then level it off with a spatula before baking in the oven at 180 degrees celsius or 350 Fahrenheit for about 25 to 30 minutes. You’ll know it’s cooked once a skewer comes out clean.

So our sponge cake is all baked and cooling down, so we can move on to assembling our salmon. This will be made up of the salmon head and the salmon tail using this sponge and then in between, I will make a skeleton to make it look like the salmon has been sat there rotting for quite some time.

And for that, we’re gonna use the leftover cake crumbs. So will mix that with buttercream icing which is gonna help us get a sort of cake pop mixture to mold out our skeleton and then we’ll ice over the top.

First thing, we do need to make our buttercream icing though, so this is what you need to do next.

To create the easy buttercream icing, you want to add your butter into your bowl and whisk it until it’s light and fluffy. Gradually add in your icing sugar a bit at a time and then keep on whisking until all your icing sugar is incorporated. You can then flavor it with some vanilla and then add in some milk to get a smoother texture.

Next, is take out a few tablespoons and add them into your cake crumbs, mixing it through until it’s well combined. You want a consistency that is a firm ball but still soft enough for you to be able to mold it into shapes.

We’re going to use the rest of the buttercream icing to sandwich our cakes you want about two-thirds of the sponge which is going to be the salmon head and then the remaining third is going to be the tail. Use a stencil to carve out your shapes and then slice these in half.

Place an even amount of buttercream on top of one layer and then sandwiched the other piece of cake over the top. You can then use your serrated knife to create some 3D textures. Once you’re happy with the contouring you can take the remaining buttercream and crumb coat the outside of both pieces. You can then pop these into the fridge to firm up for an hour while the main pieces of cake are cooling.

Mold out our skeleton and do this on the board that you’re going to serve the cake on. Start off by molding your cake crumbs into a sausage for the spine and then take some more cake crumbs to mold the smaller bones coming out of both sides. Work your way all along to use the rest of your cake crumbs and the bones should get smaller the closer you get to the tail.

To hold this all into place, coat it with some white chocolate. So meltdown white chocolate in a bowl over simmering water, and then use a spatula to evenly coat all of the cake. All that’s left to do is pop that into the fridge too for about 15 minutes, until the chocolate sets.

So our cakes are all set. So now, we’re going to move on to the final steps of decoration to bring this salmon to life. So for this, I’m going to use fondant. And then mix that with some white fondant as well, so we can get the different silvery tones of our salmon. Once we’re happy with that, finish it off with some black food coloring gel, and some glitter because everybody loves glitter, and then our Halloween Cake Recipe (Rotten Salmon Cake) will be complete – these are your final steps!

We’re going to start off with the skeleton. So first you want to remove any excess chocolate from around the cake.

Then roll out your white fondant to about half a centimeter thick and then layer that over your bones, use some fondant tools to cut and smooth it into place.

You can then pop this to one side, while you move on to the head and tail of your fish. Our tail is going to be the darkest part. So I’m keeping the gray fondant just as it is rolling that out half a centimeter thick and then covering the whole thing. Then take some fondant tools and mark some grooves all along the tail.

Before we cover our fish head, I’m going to cut a little incision to make a mouth and then clean out the insides. Then make base color for the head by mixing some grey with some white fondant. Roll this out to half a centimeter thick and then place it over the top. Use your fondant tools to work this into the groove of the mouth all around the outside smoothing it down and trimming off any excess.

Then create different shades of the grey and cut out some small circles which are going to be our scales. The easiest way I found to do this was to take your cutter and cut out your circles first, and then you want to take a smaller circle cutter. And then use that to take off the end of each one layer your scales ongoing from the lightest at the bottom to the darkest at the top.

For the finishing touches to the skeleton, I’ve taken some cocoa powder and worked this over the top and into the grooves to give it a more 3D effect.

I’ve then mixed some black food coloring gel with some mixing alcohol and used this to dot over the head and the tail of the salmon. Of course, our fish needs an eye, so I’ve used a candy eye but if you can’t find any of these then you can make your own from some fondant.

All that’s left to do is give this a quick spray of glitter, just so our little fish is shimmering and then I’m going to place those at the front and back of the skeleton. And with that our Halloween Cake Recipe (Rotten Salmon Cake) is complete!

So there you have it, it might look like it’s gone off but trust me it will taste just fine! It doesn’t smell too bad but just in
case…Not rotten at all.

Tips for Halloween Cake Recipe(Rotten Salmon Cake):

  • If the cake mixture starts curdling, add a tablespoon of flour and mix well.
  • To know whether the cake is cooked or not, insert a skewer inside the cake up to the bottom, and if it comes out clean it means the cake is well cooked.
  • The spine bones should be bigger near the head portion and smaller near the tail portion.

Rotten Salmon Cake

A novelty cake that looks like a salmon that’s been left out a little too long and may have been eaten by some of the Pests at Hogwarts.
Course Dessert
Cuisine American
Keyword butter, cake, cocoa powder, condensed milk, halloween, vanilla, vanilla extract, white chocolate
Prep Time 25 minutes
Cook Time 20 minutes
Freezing time 1 hour
Total Time 1 hour 45 minutes
Servings 12
Calories 320kcal


  • Stand Mixer
  • Cake tin
  • Cutting board
  • Mixing bowl
  • Cake slicer
  • Icing spatula
  • Modeling tools
  • Wooden serving board


For vanilla cake

  • 8 oz butter
  • 8 oz golden caster sugar
  • 4 eggs
  • 8 oz self-raising flour
  • 1 tsp vanilla extract
  • ¼ tsp ground mixed spice
  • yellow & pink food coloring gel

For buttercream icing

  • 4 oz butter
  • 8 oz icing sugar
  • ½ tsp vanilla extract
  • 1 tbsp milk

For cake decoration

  • 250 grams leftover cake crumbs
  • 50 grams white chocolate
  • 500 grams white fondant icing
  • black & red food coloring gel
  • mixing alcohol
  • candy eye (or DIY fondant)
  • 1 tsp cocoa powder
  • edible glitter spray


Vanilla cake recipe

  • In a stand mixer, add butter and sugar and beat until fluffy. Crack eggs into a jug, and whisk a couple of times before mixing to sugar and butter.
  • Scrape the sides and then add flour, vanilla, and mixed spice, stir well, and do not over-mix. Grease the cake tin and line the baking sheet and pour the mixture into the cake tin. Level with the help of a spatula and bake for 20-25 minutes at 180C/350F.

Buttercream recipe

  • While the cake is cooling, prepare the buttercream. Add butter into a bowl and whisk until smooth and then gradually add icing sugar and whisk well. Now add flour, vanilla extract, and milk and whisk well for 1-2 minutes until light and fluffy.

Fish cake decoration

  • Use a stencil to cut the sponge cake into the shape of a fish head and tail. Slice the cake into half and add an even layer of buttercream and sandwich it. Apply a thin layer of buttercream on the head and tail portion. and let it sit in the fridge for an hour.
  • Use the leftover cake trimmings, crumble the cake, and add 1-2 tbsp of buttercream and bind well, soft and moldable. Shape the fish spine and small bones using this mixture onto the cake board/serving board.
  • Melt the white chocolate over simmering water and apply it carefully over the fishbone. Place inside a fridge for about 15 minutes.
  • Once the spine is firm and set, cover it with ½inch thick rolled white chocolate and shape it and groove it perfectly with the help of a modeling tool.
  • Use black food coloring gel to color the remaining fondant into different grey shades. The head will of a light gray shade and the tail will be of darker grey. Roll ½inch thick fondants and cover the head and the tail portion, smooth the head, and the tail using modeling tools.
  • Create scales of C shape using fondant by cutting it with the help of smaller and bigger size cookie cutters. Layer the scale son the fish, light grey on the head, and dark shade on the tail.
  • Finish by mixing red and black food coloring gel into water. make dots on the fish scales, grooves on the fishtail to give it real touch and red color into the fish mouth. put DIY fondant fish eye.
  • To give it a final touch, brush the bottom of the fish spine with the cocoa powder. Place salmon head and tail on their respective places and spray the whole cake with edible glitter spray.


  • If the mixture starts curdling, add a tablespoon of flour and mix well.
  • To know whether the cake is cooked or not, insert a skewer inside the cake up to the bottom, and if it comes out clean it means the cake is well cooked.
  • The spine bones should be bigger near the head portion and smaller near the tail portion.