Mummy Cakes Recipes

MUMMY CUPCAKES

Steps:

• Frost cupcakes with chocolate frosting. For noses, drop a small mound of chocolate frosting in the center of each cupcake., Insert tip #46 into a pastry bag; fill with vanilla frosting. Pipe long bands across each cupcake, leaving small gaps for the eyes and mouths. With blue gel, pipe eyes. Add pupils with black gel.

MUMMY CAKES

Steps:

• Unwrap cakes; place on foil-lined baking sheet.
• Place frosting in pastry bag; pipe mummy wrapping to cover each cake.
• Place candies on cakes for eyes.
• Refrigerate until serving, then transfer to serving platter.*Paste and gel food colors, pastry bags and piping tips can be found in cake-decorating, party-supply and crafts stores.

VANILLA CAKE

Steps:

• Step 1 Preheat the oven to 350 degrees F. Line muffin tins with baking cups and set aside.
• Step 2 In a medium bowl, add the flour, baking powder, sand salt, mix well to incorporate.
• Step 3 In a large bowl of a kitchen mixer, such as a Kitchen Aide fitted with a whisk attachment, add the butter and sugar and beat on medium unit smooth and fluffy, about 2-3 minutes.
• Step 4 Add the eggs, one at a time, mixing well to incorporate. Add the vanilla.
• Step 5 With the mixer on low, add the flour mixture and the milk, alternating. Mix well to blend.
• Step 6 Divide the batter and pour into the prepared muffin tins.
• Step 7 Bake for 25 minutes, or till a cake tester comes out clean.
• Step 8 Allow to cool slightly before removing from the tins and frosting.
• Step 1 In a the bowl of an electric mixer such as a Kitchen Aid, fitted with a whisk attachment, add the egg whites and the vanilla extract. Do not mix, let sit.
• Step 2 In a medium saucepan add the water, sugar and cream of tartar and place over medium-high heat and bring to a boil stirring once or twice. Boil for about 1-2 minutes to dissolve all the sugar. Remove from the heat.
• Step 3 Going back to the mixer, turn on to medium speed and beat the egg whites for about 1 minute, till frothy.
• Step 4 With the mixer still running, add the warm sugar mixture in a slow steady stream. Continue to beat constantly, on medium high-speed for about 5 minutes or until stiff peaks form and the frosting is creamy. Use frosting right away.

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.

MUMMY CUPCAKES

Steps:

• Cupcakes: Preheat oven to 350 degrees. Line 18 standard muffin tins with paper liners. With an electric mixer on medium speed, beat flour, cocoa, sugar, baking soda, baking powder, and salt to combine. Reduce speed to low. Add eggs, buttermilk, oil, vanilla, and the water; beat until smooth, scraping down sides of bowl as needed.
• Divide batter evenly among lined cups, filling each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months.
• Swiss Meringue Buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over (not in) a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
• Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until the mixture is fluffy, glossy, and completely cool, about 10 minutes.
• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Whisk in vanilla. Switch to the paddle attachment, and beat on low speed until air bubbles are eliminated and the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again.
• Spread each cupcake with a thin layer of buttercream. Add jelly beans dotted with melted chocolate for eyes and red gummy candy for mouth. Using a pastry bag fitted with a ribbon tip (such as #44), pipe crisscrossing bands of buttercream.