90g unsalted butter at room temperature

220g caster sugar

1 tsp vanilla extract

2 tsp strong red food colouring

2 medium eggs

15g  cocoa powder

225g  plain flour

180ml buttermilk

1 dessert spoon white wine vinegar

1 tsp bicarbonate of soda

Glass Shards’

One packet of glacier mints

Cream cheese frosting

80g unsalted butter softened

200g cream cheese

1 tsp vanilla extract

300g icing sugar

Blood Spatter

2 tbsp cornflour

1 tbsp runny honey

1 tsp liquid red food colouring gel

3 drops liquid green or blue food colouring gel

Preheat your oven to 180

Line a 25cm square baking tin with baking paper.

Beat your butter and sugar together until pale and creamy.

Pop in your vanilla and food colouring and mix until combined.

Add your eggs one at a time beating each one in.

Stir in your buttermilk

Add your cocoa and flour, thoroughly combine.

Mix your bicarb with the vinegar and stir it in.

Pour your batter into your prepared tin.

Put in the oven and bake for 40 minutes or until a skewer comes out clean.

Leave in the tray to cool.

Beat your butter and cream cheese together until smooth, add your vanilla and stir it in.

Slowly add your icing sugar until it’s all combined.

Pipe or spread your frosting over the top of your tray bake and chill for an hour in the fridge to set.

Cut into triangles and pop on a plate

Line a baking tray with grease proof paper, scatter your mints across the tray and pop in a preheated oven on 180 degrees. Watch them and take them out as soon as they have all melted.

Let it cool and then give it a bash.

Mix together your corn flour with a tbsp of cold water, add your honey and food colourings.

Pop glass shards over your squares pushing them in.

Have fun dripping/splattering the ‘blood’ all over and then enjoy!