~Red Velvet Mummy Cake~

Red Velvet Mummy Cake

What was the sound down the hallway? Do I hear shuffling of feet and the crackling of old bones? No you say? Well you are probably right because if any old bones were crackling they were probably mine… lol! What I really want to say is… HAPPY HALLOWEEN everyone! My fav month is here, my fav holiday is just around the corner and can you tell that I am as happy as a Arizonan can be because the +100 days of summer are finally gone… WHOO HOOO!!

So to celebrate my fav holiday I decided to make my most ambitious cake ever… A Red Velvet Mummy Cake. I got the idea, and I know it is not the most original idea ever but I never said I was Einstein, back in July when my friend Lauren asked me what I was planning for the website for the holidays. I thought up a few good ideas for Thanksgiving and Christmas but I wanted something special for Halloween, because as you know I LOVE Halloween! But I didn’t want just a plain old round cake so I decided to do my first sculpted cake. Smart huh? Well again I ain’t no Einstein or Duff Goldman, I also love and miss Ace of Cakes…. waaahhhhh, either so I broke out some paper and a good old sharp pencil and started drafting my template because I was determined that this cake was going to turn out no matter what and guess what.. it did! In fact I think it turned out pretty darn good for my first attempt at a sculpted cake.

Red Velvet Mummy Cake Collage

In fact this cake was a first for me in many ways. My first sculpted cake, my first time making fondant and my first time making red velvet cake. I must say that I personally don’t like red velvet cake but my mom does and she said this cake ROCKED taste wise so I felt good passing the recipe along to you. I included some pictures of my progress with the cake, please forgive the collage picture the lighting was not stellar but I wanted to include it anyways, so you can see how the cake looked cut out but unfrosted, with the scratch coat and fondant started and how I covered the bottom of the feet, top of the hands and top of the head. I have also included a Adobe download of the template I used for you so if you decide to get creative this Halloween, and trust me if I can make this cake so can you, get creative and make a Red Velvet Mummy Cake!

Click here for a free template to make your own Red Velvet Mummy Cake!

Red Velvet Mummy Cake

Red Velvet Mummy Cake

A totally edible moist Red Velvet Mummy that the kids and adults will eat up!

Ingredients

    For the Red Velvet Cake (You will need to make two 9 x 13 cakes so x2)
  • 2 C. A-P Flour
  • 1 tsp. Baking soda
  • 1 tsp. Baking powder
  • 1 tsp. Salt
  • 2 Tbsp. Unsweetened cocoa powder
  • 2 C. Sugar
  • 1 C. Canola oil
  • 2 Eggs
  • 1 C. Buttermilk
  • 2 tsp. Vanilla extract
  • 1-2 oz. Red food coloring
  • 1 tsp. White distilled vinegar
  • 1/2 C. Hot coffee
  • For the Buttercream Frosting (One batch only)
  • 1 C. Salted butter, room temperature
  • 3 tsp. Vanilla extract
  • 4 C. Powdered sugar
  • 2 Tbsp. Milk
  • For the Marshmallow Fondant (One batch only)
  • 16 oz. Bag mini marshmallows
  • 2 Lbs. Powdered Sugar
  • 4-5 Tbsp. Water
  • Crisco for greasing

Instructions

  1. Preheat your oven to 325°F, 300°F if using a convection oven.
  2. Line the bottom of a 9 x 13 inch pan with parchment paper.
  3. In a medium bowl sift together the flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  4. In stand mixer, with the paddle attachment, cream together the sugar and vegetable oil.
  5. Add in the eggs, one at a time, buttermilk, vanilla and red food coloring until combined.
  6. Add in the coffee and the white vinegar.
  7. Turn the mixer to low and slowly add in the dry ingredients, a little at time, mixing after each addition until the batter is just combined.
  8. Slowly pour the batter into your prepared pan, do this slowly so the parchment paper does not shift, and tap the bubbles out of the cake.
  9. Bake the cake for 35-45 minutes, or until a toothpick comes out clean. Do not over bake the cake as it will continue to cook as it cools.
  10. Let the cake cool on a cooling rack until the pan is warm to the touch.
  11. Slide a knife or an offset spatula around the inside of the pan to loosen the cake from the pan.
  12. Flip the cake out onto a parchment lined cookie sheet, peel off the parchment paper and let the cake totally cool.
  13. When the cake is cooled place the templates over the cake and cut out each piece of the cake.
  14. Slowly remove the scrap pieces of cake from around the cake template pieces.
  15. Then slowly lift the template cake pieces up, you might need a spatula to help with the larger pieces, and place them onto your final serving platter. Now if you want to you can freeze the cake for a few days if you have made it ahead of time like I did.
  16. On the day you plan to frost the cake make the buttercream frosting, I recommend using the salted butter.
  17. In a stand mixer, with the paddle attachment, whip the butter, on medium-high speed for 3-4 minutes, until it is light and fluffy.
  18. Turn the mixer to slow and slowly add in the powdered sugar, one cup at a time, allowing the powdered sugar to be incorporated before adding more. When you have added two cups add in the vanilla extract then add in the last two cups of powdered sugar.
  19. Now add in the milk, this amount will vary depending on how thick your frosting is, but be sure to add in enough milk to loosen up the frosting until it drops in large clumps off of a spatula.
  20. Remove the frozen cake from the freezer and frost the top and sides of your mummy with a thin coating of frosting, this will lock in the crumbs, you don't have to be perfect with this because mummies are not perfect. Return the cake to the freezer and let the crumb coat freeze.
  21. While the crumb coat is freezing make your fondant.
  22. In a large microwave safe bowl, I used a 8 C. Pyrex measuring cup, combine the mini marshmallows and 2 Tbsp of water.
  23. Put the bowl in the microwave for 30 seconds, when the beeper goes off open the microwave and stir the mini marshmallows, then back to the microwave for another 30 seconds more, continue microwaving for 30 seconds until the mini marshmallows are totally melted.
  24. In a stand mixer, with the dough hook attachment, in the largest bowl you have add in 1 lb. of powdered sugar, make a well in the center and pour in the melted marshmallows.
  25. Turn the mixer on slow and with a small thin silicone spatula slowly feed the powdered sugar into the marshmallows, if the mixture firms up to much add in some water.
  26. Slowly add in the rest of the powdered sugar, and water when needed, until you have a full 2 lbs. of powdered sugar mixed into the fondant.
  27. Take the Crisco and liberally grease your countertop, or use a nonstick silicone mat, and your hands.
  28. Turn the fondant out onto the countertop and knead the fondant until it is smooth, I kneaded for about 8-10 minutes taking breaks for my wrists, regreasing your hands and the countertop when needed.
  29. If you fondant is tearing just add some Crisco to it, the Crisco makes the fondant very supple, but the tears do not matter that much because the tears will work with the look of the mummy cake.
  30. Now after you have the fondant ready, working with half of the ball of fondant at a time, roll the fondant out till it is 1/4 inch thick. Use a nonstick rolling pan if you have it or grease up your rolling pin liberally with Crisco like I did.
  31. Cut the big sheet of fondant into strips, the strips do not have to be symmetrical, with a pizza cutter.
  32. Take your cake out of the freezer and start adding the fondant onto the cake in strips, be sure to overlap the strips to cover all of the scratch coat.
  33. After you have the whole cake covered in fondant decorate it however you like, I used petal dust mixed with Vodka to add coloring to mine.
  34. Now here is something you can not forget. DO NOT refrigerate the cake, fondant melts in the fridge, so cover the cake with foil and serve it no later then the next day.
  35. I would not suggest saving the leftover cake unless you peel off the fondant then you can put it in the fridge in an airtight container.

Notes

For the red food coloring I used super red soft gel paste from Americolor. This gel paste is pretty tasteless and it will not leave a chemical taste in the cake. I suggest you get two bottles and save the left over gel for Christmas and Valentines Day cakes.

I suggest using a USA 9 x 13 inch pan for baking your cake. I have never had cakes come as flat and level strait out of the pan as they do with USA pans, and even better these pans are made in the USA!

I used pewter gray and true black petal dusts to decorate my mummy.

Red Velvet Cake adapted from Diva's Can Cook

Buttercream Frosting adapted from The Kitchen Magpie

Marshamallow Fondant adapted from TeksGlutes

http://truebluebaking.com/2013/10/13/red-velvet-mummy-cake/

Well that’s it for this week. I am off to study for my midterms so wish me luck. I hope everyone has a great rest of their week and please drop back by after you make your Red Velvet Mummy Cake and let me know how it turned out, I love reading your comments!

Until next time everyone… Enjoy!

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This recipe featured at Confessions Of A Plate Addict "30+ {More} Fun Halloween Ideas".
This recipe featured at Confessions Of A Plate Addict “30+ {More} Fun Halloween Ideas”.
This recipe featured at Silver Pennies "Silver Pennies Sundays".
This recipe featured at Silver Pennies “Silver Pennies Sundays”.
This recipe featured at The Shady Porch "Rock 'N Share".
This recipe featured at The Shady Porch “Rock ‘N Share”.
This recipe featured at Crystal & Co. "23 Easy Halloween Food Ideas".
This recipe featured at Crystal & Co. “23 Easy Halloween Food Ideas”.
This recipe featured at Sew Can Do "Craftastic Monday Link Party".
This recipe featured at Sew Can Do “Craftastic Monday Link Party”.
This recipe featured at The Tasty Fork "20+ Halloween Recipes".
This recipe featured at The Tasty Fork “20+ Halloween Recipes”.

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