Food & drink

1. Once you have made the base cake, place the cream and chocolate in a pan and heat over a very low heat, stirring, until the chocolate melts and you have a smooth mixture. Allow to cool for 30 minutes then whisk for 1 minute.
2. Lift the cooled cake onto a board and spread the chocolate mixture over the top and sides. Snap the ends off some of the chocolate fingers and randomly stick them around the edge of the cake to form an uneven fence.
3. Toss the coconut with the cocoa, set aside.
4. Arrange the biscuits onto a clean board and, using the black icing, pipe scary words onto the biscuits. Using a small knife, make slits on top of the cake and push the shortbread ‘tombstones’ into them, breaking one as if it’s fallen over. Scatter the coconut and cocoa over the top of the cake to form soil. Decorate with plastic creepy crawlies and cut into squares to serve.

Base sponge cake

1. Preheat the oven to 180°C/350°F/Gas 4 and line a 30 x 20cm rectangular tin with non-stick baking parchment.
2. Sift 225g self-raising flour, 1½ tsp baking powder and 25g cocoa into a large mixing bowl. Add 225g sunflower spread, 225g caster sugar, 4 eggs and 3 tsp milk and whisk with electric beaters for 1 minute.
3. Spoon into the prepared tin, level the top with the back of a spoon and bake for 35-40 minutes until a skewer comes out clean when inserted into the centre of the cake.
4. Allow to cool on a wire rack then use for the graveyard cake, above. For best results make sure all your ingredients are at room temperature