By The Power of Skull Cake! – A Spooky Tutorial by Wicked Hailey

Happy October!

I know I’m in the middle of promoting a Book Release and everything, but let’s not forget the true meaning of October: HALLOWEEN!! I don’t know about you, but this month officially kicks off my Holiday Season. This year, with my book just coming out, writing Holiday articles, and planning a lot of  life changes with Husband (a blog for another time!), I am almost inclined to ignore Halloween completely. But I just can’t let that happen. So here’s a recipe for 3-D Skull cake for your Halloween or Day of the Dead Celebration, courtesy of one kick-ass lady:  Photographer Hailey of Wicked Hailey Photography (TX).

Skull Cake Supplies – by Wicked Hailey

“The first one I made I made a traditional chocolate cake and dusted with powdered sugar (recipe below). I made a 2nd one today and documented it much more. My husband loves Funfetti or Rainbow Party cake mix from the box (~ EYE ROLL~) so I made this one for him. I hate all store bought icing so I made a Royal Icing (recipe below). This not only glued the parts of the skull together, but also makes a hard shell for the cake. Also, the wine is a necessary supply! Enjoy!” – Wicked  Hailey

Piping

EQUIPMENT:

Electric Mixer

Large Bowl

 3-D Skull Cake Pan by Wilton $28.35

Glass of Wine 🙂

Box of your favorite cake mix and all ingredients if you’re going the instant route, otherwise:

Oven and baking sheet (for cake stability while baking)

TRADITIONAL CHOCOLATE CAKE:

1 3/4 cups all-purpose flour, plus more for the pan
2 cups sugar
3/4 cups good cocoa powder (Scharfen Berger’s unsweetened cocoa is my preference normally)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup milk
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup coffee!

Preheat oven to 350 for 10 minutes. In large bowl, mix dry ingredients together well; in a separate bowl beat all wet ingredients together. Pour wet into the dry and blend all together well with violent strength or with an electric mixer until your batter is thoroughly mixed.

Skulls, chilling out

Lightly grease your pan with spray or a thin layer of oil (it’s non-stick but this helps)  and place onto baking sheet (because the pans need a solid base in the oven.) Carefully fill with batter. The cakes cook for 30 minutes at 350.  Let cool completely before icing.
ROYAL ICING:

Food coloring of choice (if you want colors other than white)

3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners’ sugar
10 tablespoons warm water

Beat all together, gradually adding water until your icing is the desired consistency. Split and dye with your favorite colors you’d like to use for the skull decorating. Fill plastic Ziplock with cut corner or icing bags for piping and details, or just ice with plastic or silicone spatula. Display and scare your friends!

BWAHAHHAHA I TASTE CREEPY!

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