Bleeding Cemetery Cake Recipes

WEDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

HERSHEY'S BROWNIE CEMETERY CAKE

Steps:

• Line 8-inch square baking pan completely with foil, allowing foil to extend over sides. Grease foil. To prepare, bake and cool brownie mix as directed on package. Invert brownie onto large tray. Remove foil. In small bowl, stir frosting and cocoa until well blended. Frost sides and top of brownie. Press one unwrapped Hug upside down in all 4 corners of brownie. Place Kiss on top of each Hug. Unwrap 2 Cookies 'n' Creme bars. Break into 12 pieces. Press each upright piece, near edge, around outside of brownie to resemble a fence. Unwrap Kit Kat bars. Holding upright, cut top of each bar at angles on both ends to resemble tombstones. Pipe letters "R. I. P." on flat side of each bar with orange icing. In small bawl, combine coconut, 1/2 teaspoon water and a few drops green food color. With fork, toss until evenly tinted. Spread over top of brownie. Press tombstones into brownie. Sprinkle top with Reese's Pieces candy. Unwrap remaining Cookies 'n' Creme bars. Break and arrange to fit around base of brownie, making steps and door to cemetery.

GRAVEYARD CAKE

Steps:

• In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. , For tombstone, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms if desired.

HAUNTED GRAVEYARD CAKE

Steps:

• To make the ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a clean bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Gently spoon the mixture into a large freezer bag, then cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up - you should get about 15 ghosts. Bake for 1½ hrs until crisp. Can be stored in an airtight container for up to 2 days.
• Now make the cake. Heat oven to 180C/160C fan/gas 4. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth. Grease and line a deep baking dish (20 x 30 x 5cm) with baking parchment. Pour in the cake mixture and bake for 30 mins. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.
• Finish decorating the cake: heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until the chocolate melts. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool. Pour the rest of the chocolate mixture over the cake and smooth over with a knife. Whizz the chocolate cookies, or bash in a freezer bag with a rolling pin, until small crumbs form. Sprinkle over the top of the cake.
• Place the white chocolate in a small bowl, set over a pan of simmering water. Leave for 5 mins or until melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag. Pipe out 2 small blobs onto each ghost, place a silver ball on each to make eyes, then pipe out suitable words and shapes on the gravestones. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around. To get the ghosts to 'fly', push a thin wire (you can get these from a florist shop - remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.

HERSHEY'S BROWNIE CEMETERY CAKE

Steps:

• Line 8-inch square baking pan with foil, allowing foil to extend over sides; grease foil. Prepare, bake and cool brownie mix according to package instructions.
• Invert brownie onto large tray and remove foil.
• Stir frosting and cocoa in a small bowl until well blended. Frost sides and top of brownie.
• Press unwrapped Peanut Butter Kisses upside down in 4 corners of brownie. Place Kisses on top of each Peanut Butter Kisses. Unwrap 2 chocolate bars, break into sections. Press each upright piece, near edge, around outside of brownie to create a fence.
• Unwrap Kit Kat bars. Holding upright, cut top of each bar at angle on one end to resemble tombstones. Pipe letters "R.I.P." on flat side of each bar with orange icing. Press tombstones into brownie.
• Combine coconut, 1/2 teaspoon water and a few drops green food color in small bowl. Mix with fork until evenly tinted. Spread over top of brownie.
• Unwrap remaining chocolate bars, arrange to fit around base corners of brownie, making path and steps to cemetery.