Make the cake in the pan according to the directions.

Once you have made, de-paned and properly cooled the cake, the last step is to glue the two halves together with buttercream.

Let the cake set in the fridge for another 1/2 hour.

After removing the assembled cake from the refrigerator, place it on a baking cooling rack positioned over a baking sheet lined with parchment paper or foil.

In a separate bowl, whisk together all the ingredients for the glaze. You can adjust the thickness by adding more milk or powdered sugar. You want an opaque but pourable glaze.

Before glazing the cake, make sure you sweep away any crumbs that fall onto the baking sheet. In case you need to scoop up glaze that has dripped onto the pan to reapply to the cake to fill in holes, you don't want cake crumbs in the fallen glaze.

Tip the bowl over the top of the cake and pour the glaze over the top. Use a rubber spatula to help fill in the sides and other spaces the glaze misses.

Stick the kitchen knife into the cake. Position it where ever you like, front, side, back, etc.

In a separate bowl, whisk the edible fake blood ingredients together. If the blood looks too fake, add more cocoa powder a bit at a time until it looks realistic.

Carefully spoon the fake blood around the knife and let it drip down the cake.

Wait until both the glaze and the blood have hardened before transferring the cake to a serving plate or cake stand and serving.