Mummy Cake Recipes

MUMMY CAKE

Steps:

• Preheat oven to 350°F/175°C. Line four, 7-inch pans or 6-inch pans with parchment rounds and grease with non-stick cooking spray.
• Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
• Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.
• Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
• Add in 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and 1 1/2 tsp of almond extract. Mix on a low speed until fully incorporated.
• Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together.
• Divide the batter evenly between two bowls. Gently fold 1/3 cup rainbow sprinkles into the batter in one bowl with a rubber spatula, and 1/3 cup crushed Oreos into the other.
• Bake for 34-36 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
• Place cake layers into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops of the layers once they're fully cooled. If you're making these in advance, wrap and freeze them at this point.
• If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
• While the cake layers bake and cool, make the vanilla buttercream frosting.
• Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Mix in 1 Tbsp of vanilla extract and 1 tsp salt on a low speed.
• Slowly mix in 11 cups of powdered sugar on a low speed. Add 1/3 cup of heavy cream halfway through to make the frosting easier to mix.
• Continue to mix on low speed for a few minutes, until the desired consistency is reached.
• If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board. Start with one of the rainbow sprinkle cake layer, and alternate with oreo cake layers.
• Add an even layer of buttercream between each cake layer and add rainbow sprinkles on top of the buttercream on the sprinkle cake layers. Add crushed Oreos onto the oreo cake layer.
• Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Make fondant eyes using black and white fondant and circle cutters. Mix together a squirt of purple gel food coloring and a 1/2 tsp vodka or clear extract in a small container. Repeat in a separate container with the green gel food coloring. Use these to paint the iris of each eye.
• Cut a small mouth using the black fondant.
• Add the fondant eyes to the cake with a smear of buttercream (I used a bit of green buttercream from another baking project).
• Place the remaining buttercream into a piping bag fit with a Wilton 789 (wide, flat tip), and pipe strips of frosting on the cake and around the eyes. Continue until the cake is covered.
• Press the mouth into the frosting below the eyes.
• Chill the cake in the freezer for 15 minutes, then use a clean, dry paint brush to brush a bit of cocoa powder around the edges of the frosting "wrappings", to make them look aged.
• If desired, add a few fondant spiders around the mummy, then cut in and enjoy!

EASY HALLOWEEN MUMMY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
• Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

BLACK MAGIC CAKE

Steps:

• For the cake: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment and grease the parchment and the sides of the pans with oil.
• Stir together the cocoa powder and boiling water in a small bowl and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake).
• Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture and stir until smooth (the batter will be thin). Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack.
• For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam. Whisk in the cocoa powder, chocolate, espresso powder, vanilla and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners' sugar until incorporated. Let the frosting cool completely.
• To assemble: Put 1 cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting.
• For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they swell and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch. Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions, and continue until you have what looks like a spider web. For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy's eyes to peek out. Garnish with a candy spider or several candy spiders for the web cake or candy eyes for the mummy cake.