When looking to fill up your Halloween binge-watch list, you can’t miss the highly-acclaimed local horror flick Sukob. Released in 2006, the Kris Aquino- and Claudine Baretto-starred film became a box office hit across movie theaters nationwide, spooking both casual movie-watchers and more hardcore horror film enthusiasts with its subtle employment of mystery and suspense elements in narrating the story of newly-wed OFW Sandy’s descent under the curse calledsukob.
Our special creation similarly presents the celebratory nature of weddings with one of its most important highlights: the cake. Like most parts of the ceremony, the wedding cake is often made to impress guests in appearance and grandeur—but cut into our version’s pristine white facade and you’ll find a molten, bloody surprise awaiting you inside. Making it is easier than you think as we utilize components that are easy to prepare: a cake base that employs boxed cake mix, an easy American-style buttercream, and store-bought jam. Most of the work involved is in assembling the cake, which can take time but involves steps home bakers will be familiar with: measuring and cutting holes out of some of the cake layers; stacking the different layers together; filling the hole-cut layers with freshly-harvested blood (jk, we used strawberry jam of a glistening garnet hue), and icing the finished creation for a picture-perfect stunner you’ll want to have on the table. As you pull a slice out, you can watch in sinister glee as the “blood” gushes out and over and stains everything in sight: your plates, your clothes, and your fingers. With the jam’s tart fruity flavor against with the cake’s buttery creaminess however, don’t be surprised (however gruesome it might appear) to find yourself licking every single bit clean.
Sukob Wedding Cake
Time: 4 hours
Yield: one 4-layer cake, about 8 large servings
- 2 boxes yellow cake mix
- 6 eggs
- 2 cups water
- 2 cups oil
- 4 cups powdered sugar
- 1 cup butter, softened
- 2 tsp vanilla extract
- 2 tbsp milk
- 2 cakes, divided lengthwise into 4 layers
- 1 recipe icing
- 2 cups raspberry or strawberry jelly/jam
- In a large mixing bowl, combine all ingredients until smooth.
- Prepare two 8-inch cake rounds by lining them with baking paper and oil.
- Divide batter between two cake pans.
- Bake at 350 F for 40 minutes or until toothpick comes out clean.
- Allow cakes to cool completely.
- Take each cake and cut off the top to level. Divide each cake in half lengthwise, making 4 layers.
- Set aside.
- In the bowl of a mixer, add in all ingredients and beat until smooth and light, about 10 minutes.
- Take two of the four cake layers and cut a hole in the center using a 3-inch round cutter.
- Lay down first cake layer (without hole) onto cake board.
- Cover in icing.
- Next, add one of the cake layers (with hole) and cover with icing, keeping the hole open.
- Repeat with the second layer of cut-out cake.
- Fill the hole in the center with jam.
- Top off with icing and the last full cake layer.
- Ice the cake all around with icing and put in the fridge to cool until set, about 15 minutes.
- When cake is cool, add more icing and decorations to finish.