HOW TO MAKE BLOOD FOR CAKE RECIPES

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. In a large bowl, whisk the butter and sugar with an electric mixer for 5 minutes until pale and fluffy. Gradually whisk in the eggs and vanilla extract.
• Mix the flour, cocoa and salt in another bowl. Sift half over the egg mixture, then fold in using a large metal spoon in a figure-of-eight motion. Fold through half the buttermilk followed by the rest of the flour/cocoa mixture.
• Add the red gel food colouring to the remaining buttermilk, mix well, then pour onto the cake batter and fold through.
• Finally, mix the vinegar and bicarbonate of soda together (it will foam), add this to the cake-mixture bowl, then fold in until well combined.
• Working quickly, divide the cake mixture among the 3 cake tins and level the tops. Bake in the oven for 30-35 minutes until a skewer pushed into the middles comes out clean. Leave the sponges to cool in the tins for 5 minutes before turning out onto wire racks to cool completely.
• To make the frosting, use an electric mixer to beat the butter, icing sugar and cream cheese in a mixing bowl until smooth. Put one of the sponges on a serving plate, top with a good layer of frosting, add a second sponge layer and repeat, finishing with the last sponge. Cover the whole cake, top and sides with a thin ‘crumb’ layer (see Know-how) of frosting. Chill in the fridge for 30 minutes to harden.
• Thickly cover the cake in the remaining frosting, smoothing the top and sides with a palette knife. Return to the fridge for 1 hour to firm up.
• Meanwhile make the glass shards. Line a baking tray with non-stick baking paper, put the glacier mints in the centre and put in the hot oven for 5-7 minutes to melt. Remove from the oven and leave to cool and harden on the tray. You can then shatter the ‘glass’ by cracking with your hands or bashing it in the baking tray.
• For the blood splatter, put the cornflour in a small bowl, whisk in 1 tbsp cold water followed by the honey and both food colourings.
• Pierce the cake with the glass shards. Cover your surfaces and splatter the cake with the blood using a teaspoon or toothbrush to get the right effect.

Steps:

• Put the livers to boil with the onions . When ready, remove and chop finely. Chop the bacon and lean pork finely. Boil the rice to a semi-cooked state.
• Salt all of these ingredients and sprinkle them with coarsely ground black pepper. Fill the intestines with the mixture. Tie off the ends of the blood sausages, pierce with a needle and put them to boil in the same water in which you boiled the livers.
• Put a plate on the top that presses down and flushes the sausages with the broth. Once the blood sausages soften, remove them and drain of the broth and oil. Once cool, store them in a cool place, but not in the refrigerator.
• Serve with red wine and a coarse bean salad .