29 October, 2011

Mummy Cake | Delish

Mummy Cake ingredients
Makes 12 servings
For cake:
1 (1-LB) frozen pound cake, removed from carton
1 (16-oz) tub dark-chocolate frosting
Black gel or paste food coloring
1 (10.75-oz) frozen pound cake, removed from carton
1 (16-oz) tub vanilla frosting
1 cup raspberry jam

For garnish:
Chocolate wafer cookie crumbs
Candy-bone sprinkles
Toy insects


Total Time: 2 hours
Using the photo as a guide, cut the 1-LB frozen pound cake into a coffin shape by cutting off diagonal slices from each corner.

Starting 1/2-inch in from the edges of cake, using a small paring knife, carefully cut out a 2-inch-deep hollow in the middle of the cake, leaving a 1/2-inch wall of cake around the edges of the coffin. Place on a serving plate.

Spoon chocolate frosting into a large, microwave-safe bowl; tint frosting black with food coloring. Microwave on High for 10 to 15 seconds, stirring once, just until frosting reaches a thin glaze consistency. 

Carefully spread glaze in a thin, even layer over coffin cake to cover the sides and inside the hollow. Refrigerate to harden glaze.

With paring knife, carve the second, smaller pound cake into a mummy shape that will fit inside the hollow of the coffin cake. Place mummy cake on a wire rack set over waxed paper. 

Spoon half of the vanilla frosting into a microwave-safe bowl; microwave on High for 10 to 15 seconds, until pourable. Pour glaze over mummy cake to cover, and refrigerate to harden glaze.

Place remaining vanilla frosting into a disposable pastry bag fitted with a flat tip. Pipe frosting "bandages" over mummy cake, as shown in photo. Refrigerate to harden frosting.

Spread raspberry jam in hollow of coffin cake. Carefully place mummy cake on top of the jam layer.

Mound chocolate cookie crumbs around base of cake on serving plate. Decorate with candy-bone sprinkles, toy insects, stretched spider webs and other creepy trims.

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