This Halloween Brain Cake is Spooktacular
Fall is in the air and that means that Halloween is just around the corner. Can you believe that there is a special cake just for Halloween? We’ll bet you didn’t know that bloody brains can make a pretty tasty cake. Neither did we until we saw this recipe.
At first glance this cake might look daunting, but it’s really not hard to pull off. You start with a boxed cake mix and cover the cake with marshmallow fondant for brains and cover it with a simple “bloody” glaze. Check out the recipe below.
Ingredients: 1 box of red velvet cake mix plus the ingredients on the box, 1 container of buttercream icing, 1 package of marshmallow fondant (or you can make your own), and ivory gel food coloring.
To make your own marshmallow fondant: You will need 16 ounces of white mini marshmallows, 2-5 tablespoons of water, 2 pounds (or 8 cups) of powdered sugar, 1/2 cups of solid vegetable shortening, and ivory gel food coloring.
For the “blood”: 1-2 teaspoons of red gel food coloring, 1/8 teaspoon of black gel food coloring, 1/4 cup of honey, 1/2-1 teaspoon of water, and 1/4 cup strawberry jam.
To make the red “blood”: Simply mix all ingredients together. If you want to make the red darker, you can add in some dark blue dye. The honey and jam is to make some shine on the brain.
To make the marshmallow fondant: If you plan to make your fondant, you need to prepare it the night before. Microwave the marshmallows and two tablespoons of water for about 30 seconds and stir until well combined. Continue to microwave in 30 second intervals, stirring after each interval, until the marshmallows are fully combined. Add 3/4 of the powdered sugar on top of the melted marshmallow mixture. Fold it into the mixture and then place the solid vegetable shortening into a bowl so you can dip your fingers in it as you work.
Grease your hands and your work surface generously, then turn the marshmallow mixture onto the greased surface. Knead the dough and add additional powdered sugar. Add water to the mixture 1/2 tablespoon at a time if the fondant is tearing easily. Continue to knead it until the fondant forms a firm, smooth ball that will stretch without tearing.
Allow the fondant to sit, double-wrapped over night. Coat it with a thin layer of solid vegetable shortening, wrap in plastic wrap, and place in a Ziploc bag. Squeeze out as much as as possible from the bag. When ready to use, knead until smooth then roll out to 1/8 inch thick.
To make the cake: Preheat the oven to the temperature on the box. Prepare a circular or dome shaped cake pan with nonstick spray. Prepare the cake mix according to the box directions. Pour the batter into the prepared cake pan and bake according to the directions on the box. Once done, remove the cake from the pan and allow it to cool completely, about 30 minutes to one hour.
If your cake doesn’t look like an oval dome, use a knife to trim it until it is brain shaped. Cover the cake evenly with a thin layer of buttercream icing and let it sit in the fridge for 30 minutes to let the icing set. Mix the fondant with the ivory gel food coloring to make it skin colored. Remove a small portion of the fondant and roll it into “worms.” When you’re ready to decorate the cake, squiggle the fondant worms randomly all over the cake making sure to maintain a dividing line through the center to create left and right “brains.” Continue until the entire cake is covered.
Next, use a pastry brush to brush the “blood” on the cake. If you want a bit more shine, add a bit more honey or red gel coloring to the mixture. Cover the cake until it is covered and looks the way you like. Then slice up and serve. Enjoy!
Be sure to share this recipe with your family and friends so they can cook up a scary treat this Halloween.