BLEEDING CEMETERY CAKE
I love Halloween and the fall so much that I got married Friday night October 31, 2003 outside at my grandma's house in the country. The weather was a perfect 70 degrees which is practically unheard of for Pittsburgh. I also love to cook and bake, so I catered my own wedding, which actually helped to keep me calm. It was a beautiful wedding with candles and thousands of white lights all through the trees. It exceeded all of my dreams, and people still talk about it to this day.
Provided by Food Network
Categories dessert
Time 13h45m
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
- In the bowl of an electric mixer, cream together butter and sugar on medium speed. Add the eggs and beat until creamy. Stir in the milk and vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add the flour mixture on low speed until incorporated. Scrape down the sides and beat on high speed until smooth. Pour into prepared pan and bake for 45 to 50 minutes or until set.
- Remove from oven and let cool in the pan on a wire rack. Once cool, remove from pan, wrap in aluminum foil and freeze at least 6 hours. Put the frozen cake into a clean, deep 13 by 9-inch baking pan. Cover with crushed cookies and all but 1 cup of the strawberry puree. Cover with softened ice cream. Freeze at least 6 hours. To prepare cake top decorations: Break graham crackers along perforations to create rectangles. Use the gel to create headstones, by writing RIP for example. Lay flat to dry. Remove cake from freezer and from the pan, placing it on a serving platter. Allow to soften slightly so that the decorations can be inserted into the top. Stick the pretzels all around the edge to create the cemetery fence. Then put in the headstones and marshmallow ghosts. If the cake gets too soft during this process, place it into the freezer until it's hard enough to work with again. Store in the freezer once decorated. To serve, put about 1/4 cup of the strawberry puree into a zip top bag. Cut off the tip and squeeze over the cake. Puddle the remaining puree on the platter around the cake. Let the cake sit out about 20 minutes so that it starts to melt slightly and "bleed" before serving.
A BLOODY GOOD TSUNAMI CAKE
The tsunami--or pull-it-up--cake really works perfectly for a scary Halloween cake. For this one, you simply plunge a plastic toy hatchet, meat cleaver or dagger into the top of a red velvet cake (you can make it from scratch with my recipe below, but there's no shame in using a store-bought cake!), then wrap the cake in clear acetate, pour a creamy red topping and decorations onto the top inside the acetate shell, then pull up the acetate so that it allows the "bloody" topping to cascade down over the sides of the cake. It's creepy in the best possible way!
Provided by Carla Hall
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- For the roasted beet purée: Preheat the oven to 425 degrees F.
- Place the beets in a piece of foil and season with the salt. Top with the olive oil and a splash of water, close up the foil and roast until a knife or skewer comes out with ease when inserted into the beets, 25 to 30 minutes. Set aside to cool just enough to handle.
- Peel the beets, transfer to a blender with any remaining juices and purée, adding up to 1/4 cup water if needed to get it to puree.
- For the red velvet cake: Reduce the oven temperature to 350 degrees F. Butter and flour two 8-inch round cake pans.
- In the bowl of a stand mixer, combine the flour, granulated sugar, cocoa, baking soda and salt. Mix on low for 30 seconds with the paddle attachment.
- In a separate bowl, whisk to combine 1/2 cup of the roasted beet purée, the buttermilk, oil, food coloring, vinegar, vanilla and eggs. In 2 parts, pour into the mixer. Mix on medium speed until combined. Do not overmix. Pour the batter into the prepared pans.
- Bake on the center rack until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes, then turn out on a wire rack. Let the cakes cool completely before frosting.
- For the cream cheese frosting: Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer until combined. Add the chocolate and vanilla extract, then continue to mix until incorporated. Next, slowly add the powdered sugar, beating until the frosting is light and fluffy. Transfer to a piping bag or ziptop bag and snip off the end.
- Pipe a tablespoon of frosting onto a rotating cake stand and place an 8-inch cake round on top, pressing gently to adhere. Place the first cake on the cake round and trim the dome to make flat if needed. Cut the cake in half horizontally to make 2 layers. Frost the top of the first layer, then place the second half on top and frost. Repeat with the remaining cake, cutting in half and stacking between layers of frosting. There should be 4 layers. Finally, frost the sides, finishing with the top.
- For the bloody good tsunami topping: Whisk the milk, heavy cream, cornstarch and salt in a medium saucepan until smooth. Heat over medium heat, whisking constantly, until the mixture just begins to thicken, about 5 minutes. Remove from the heat and immediately whisk in the condensed milk and red food coloring (as many drops to get the color you prefer). Place a layer of plastic wrap over the top of the mixture to prevent a skin from forming, then allow to cool completely before using.
- To assemble the bloody good tsunami cake: Cut a sheet of clear acetate that can wrap completely around the base of the cake, adding an extra 2 inches so that it can be secured with tape on the side and also making sure that the acetate is taller than the top of the cake by at least 5 inches. Wrap the acetate around the cake and tape it to form a long tube--it should not be so tight as to squeeze against the outer layer of the cake, but still have no gaps at the top of the cake so that the topping will not seep over the edges. Gently spoon the bloody good tsunami topping over the top of the cake, then spoon an even layer of red sprinkles and sparkling sugar, about 1/4 inch thick, over the topping. Plunge a plastic toy hatchet, meat cleaver or dagger into the center of the top of the cake--it should be very decorative and realistic-looking for the best effect!
- To reveal the tsunami, grasp the top of the acetate and gently pull up to loosen from the base of the cake, then continue pulling up over the top of the cake in one single motion to allow the topping to cascade over the side of the cake.
BLOODY MARY CRAB CAKES
Steps:
- 1. For the crab cakes: Heat a small skillet over medium-low heat with 1 teaspoon butter. Add the celery and scallion and cook until just translucent, about 3 minutes. Season with a pinch of salt and a little pepper. Cool slightly.
- 2. Put vegetables in a large bowl along with 1/4 cup of the crushed crackers, the mayonnaise, horseradish and lemon zest. Mix everything together, season well with salt and pepper. Gently fold in the crabmeat taking care to keep some of the lumps intact. Divide the mixture into 4 (1/2-inch) patties. Put the remaining cracker crumbs in a shallow dish and coat the patties evenly with the crumbs, cover, and refrigerate for at least 30 minutes to allow the crab cakes to set up.
- 3. For the sauce: Whisk all the ingredients in a bowl, season with pepper and set aside.
- 4. Melt the remaining 2 tablespoons butter in a large non-stick skillet over medium-high heat. Cook the crab cakes until golden brown and heated through, turning once, about 2 minutes per side. Serve crab cakes with the sauce garnished with more chopped celery and tender celery leaves, as desired.
Nutrition Facts : Calories 246, Fat 15 grams, SaturatedFat 5.5 grams, Cholesterol 60 milligrams, Sodium 806 milligrams, Carbohydrate 15 grams, Fiber 1.5 grams, Protein 14 grams
BLOODY CUPCAKES RECIPE BY TASTY
Here's what you need: water, light corn syrup, granulated sugar, cornstarch, corn syrup, cornstarch, water, red gel food coloring, blue gel food coloring, red velvet cupcakes, candy thermometer
Provided by Betsy Carter
Categories Desserts
Yield 8 cupcakes
Number Of Ingredients 11
Steps:
- Make the edible "glass": Line a baking sheet with a nonstick mat or parchment paper.
- In a medium saucepan fitted with a candy thermometer, combine the water, corn syrup, and sugar. Cook over medium-high heat, stirring frequently, until the temperature reaches 300°F (150°C), hard crack stage.
- Pour the candy evenly onto the prepared baking sheet and let cool at room temperature for 45-50 minutes.
- Once cooled, drop the baking sheet onto the counter a few times to break the candy into 1-2-inch "glass" shards. Dust lightly with cornstarch to prevent the pieces from sticking together.
- Make the "blood": In a small bowl, whisk together the corn syrup, cornstarch, water, red food coloring, and blue food coloring until well combined.
- Stick 2-3 pieces of "glass" into each red velvet cupcake. Drizzle the "blood" over the top.
- Enjoy!
BLOODY HALLOWEEN CAKE
Make and share this Bloody Halloween Cake recipe from Food.com.
Provided by Kitty Kat Cook
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix cake mix, eggs, oil, water, and chocolate instant pudding. Bake according to directions on box.
- Let the cake cool to room temperature. Hand-mix whipped topping, sweetened condensed milk, 2 3oz puddings, marshmallow fluff and red food coloring.
- If it needs more liquid add 1 tbsp of regular milk until you reach your preferred frosting consistency. Add the worms and frost the cake.
- Drizzle with the gel.
- Happy Halloween!
- Tip: Omit the worms and add heart confettis for valentine's Day!
BLEEDING HEART CUPCAKES
Provided by Clare Crespo
Categories Cake Berry Dessert Bake Valentine's Day Kid-Friendly Halloween Small Plates
Yield Makes approximately 14-18 cupcakes
Number Of Ingredients 6
Steps:
- 1. Line cupcake tins with paper liners. Fill the liners two-thirds full with the batter. Place 1 marble or tinfoil ball between each liner and the tin. This will make a dent in your cupcake when it bakes to make it heart-shaped. Bake the cupcakes as directed in the recipe . If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot.
- 2. With a small paring knife, cut out a circle about the size of a dime in the center of each cupcake, going about two thirds of the way in. Pull the little plug of cake out. Cut off the top of this piece (about 1/2 inch thick) and eat or discard the bottom. Use a teaspoon or a squeeze bottle to fill the hole partway with the strawberry jelly "blood." Put the little cake plug back in. Continue with the rest of the hearts.
- 3. Put one third of the frosting into two separate bowls. Color one bowl of frosting with the red food coloring. Tint the other bowl of the frosting blue. Tint the remaining two thirds pink.
- 4. Frost the cupcakes with the pink frosting. Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top. With the pastry bag or a knife, use the red and blue frosting to make veins on the hearts.
RASPBERRY ROSE BLOODY LAVA CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, cocoa powder, raspberry jam, white food coloring, red food coloring, rose water, unsalted butter, dark chocolate chip, large eggs, granulated sugar, kosher salt, all purpose flour, powdered sugar
Provided by Snoop & Martha's Very Tasty Halloween
Categories Bakery Goods
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C). Coat 6 4-ounce ramekins with butter and dust with cocoa powder, tapping out any excess.
- Make the raspberry filling: In a small bowl, combine the raspberry jam, white food coloring, red food coloring, and rose water. Transfer the filling to a piping bag and set aside until ready to use.
- Make the cake: Fill a small pot a third of the way with water and bring to a simmer. Add the butter and chocolate chips to a metal bowl large enough to fit over the pot and place over the simmering water, making sure the water is not touching the bottom of the bowl. Cook, stirring frequently, until the butter and chocolate chips have completely melted, about 5 minutes. Remove the bowl from the pot and let cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, granulated sugar, and salt. Beat on medium speed for 4-6 minutes, until pale in color.
- Gently fold the cooled chocolate mixture into the egg mixture with a rubber spatula until just incorporated. Sift the flour into the batter and fold until incorporated.
- Place the prepared ramekins on a rimmed baking sheet. Divide the batter between the ramekins, filling each just under halfway. Reserve enough batter to top each ramekin off after adding the filling.
- Pipe about 1 tablespoon of raspberry filling into the center of each ramekin, then top with the remaining batter, making sure the filling is fully covered.
- Bake the cakes for 7-9 minutes, or until the tops are matte but they still have a slight jiggle in the center.
- Let the cakes cool for 1 minute before carefully turning out the ramekins onto plates and dusting with powdered sugar. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 40 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, Sugar 29 grams
BLEEDY CAKE
A truly gruesome recipe! Perfect for those of you who are Valentine's Day cynics or Halloween enthusiasts. The original bleedy cake is a heart-shaped, double-layer chocolate cake with pink frosting and frou-frou Valentine-y decorations. The cake is served by hacking it in two with a cleaver -- making it bleed. The effect is quite dramatic if done right! You can also make a bleedy Halloween cake by making a round or square-shaped cake and decorating it with Halloween decorations. The syrup makes this cake pretty sweet, so I recommend using recipe #77221 for the frosting. It's a gorgeous, white, fluffy frosting (that's not too sweet, and the recipe makes A LOT of it -- even if you cut it in half)! This recipe is from the website goingbridal.com.
Provided by Southern Polar Bear
Categories Dessert
Time 1h50m
Yield 1 double layer cake
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Prepare two heart shaped or two 8" round pans by coating the bottom and sides with shortening and a light dusting of flour.
- Mix the cake mix, water, oil, and eggs in a large bowl.
- Beat on low speed for two minutes.
- Evenly seperate the mix into the two pans.
- Bake for 32 to 36 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool for 10-15 minutes before removing from pans.
- Allow the cakes to cool completely.
- Place the bottom layer on a serving platter.
- Hollow out the bottom layer of the cake by using a knife and a spoon.
- Frost the entire crater with frosting(this prevents the syrup from soaking into the cake).
- Fill the frosted crater with red syrup.
- If the syrup reaches the top of the crater, spread a thin layer of frosting on the bottom of the top layer (to prevent the syrup from soaking into the top layer of the cake).
- Place the top layer over the bottom layer.
- Frost the entire cake and decorate as desired.
- Cut, with the traditional hacking of a clever, and serve immediately!
Nutrition Facts : Calories 5811.9, Fat 278.1, SaturatedFat 48.9, Cholesterol 634.5, Sodium 2529.7, Carbohydrate 807.6, Fiber 0.3, Sugar 745.5, Protein 20.2
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SURPRISE BLOODY CAKE - THE LITTLE EPICUREAN
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Reviews 15Servings 10Cuisine AmericanCategory Dessert
- Preheat oven to 350 degrees F. Butter and lightly flour four 6-inch cake pans. Line bottom with parchment paper and set aside.
- In the bowl of stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a double boiler. Make sure simmering water does not touch the bottom of the bowl. Whisk sugar egg mixture until it reaches a temperature of 160 degrees F. Alternatively, if you don't have a thermometer, heat until all the sugar has melted. You can test this by dipped your pointer finger into the warm mixture and rubbing it against your thumb. The mixture should be smooth. You should not be able to feel the granules of sugar.
- In a medium sauce pot, add frozen raspberries, sugar, lemon juice, and lemon zest. Cook over medium heat until sugar has melted, raspberries have thawed, and mixture has slightly thickened. Stir occasionally to prevent raspberry sauce from burning along the sides of the pot. Remove from heat. Strain out raspberry seeds. Keep raspberry coulis (sauce) in the fridge until ready to use.
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