Halloween Candle Cake

Ingredients

For the cake:

• Unsalted butter, for cake pans

• 2 1/4 cups all-purpose flour

• 2 tsp baking powder

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1/2 tsp kosher salt

• 1 1/2 cups packed light brown sugar

• 3 large eggs

• 1/2 cup canola oil

• 1 tsp pure vanilla extract

• 1 cup buttermilk

For the frosting:

• 1 1/2 cups unsalted butter

• 3 tbsp heavy cream or whole milk

• 1 tsp pure vanilla extract

• 4 cups powdered sugar

• 1 cup white vanilla melting wafers

• 1/2 tsp coconut oil

1. Preheat oven to 350°F. Prepare and spray with neutral tasting oil the Aluminium Baking Sheet. Whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt. Beat brown sugar, eggs, oil, and vanilla. Alternate adding flour mixture and buttermilk. Divide batter evenly among pans.

2. Bake for 20-25 minutes. Cool in a tray for 10 minutes, then transfer to a wire rack.

3. Beat butter until smooth. Add cream and vanilla. Gradually add powdered sugar.

4. Cut the cake into circles and stack layers with frosting. Frost top and sides.

5. Microwave vanilla wafers with coconut oil. Pipe drips around cakes. Chill and repeat two more times. Top with melted wafer mixture and a candle. Chill before serving.