Beyond the Tomb Mummy Cake
Beyond the Tomb Mummy Cake

Beyond the Tomb Mummy Cake

Search results for Beyond the Tomb Mummy Cake
Beyond the Tomb Mummy Cake
Beyond the Tomb Mummy Cake

Ingredients

What you need
1 cup water
1½ cups caster sugar
150g butter
1/3 cup CADBURY BOURNVILLE Cocoa
½ teaspoon bicarbonate soda
2 eggs, lightly beaten
1 teaspoon vanilla
1½ cups SR flour
1 cup icing sugar mixture
½ cup CADBURY BOURNVILLE Cocoa, extra
90g butter, extra, softened
½ teaspoon vanilla, extra
1½ - 2 tablespoons milk
2 decorative icing eyes
Pure icing sugar, sifted for rolling
500g ready to roll icing (fondant)

Beyond the Tomb Mummy Cake

Search results for Beyond the Tomb Mummy Cake
35 minutes
Medium
8 – 10 Servings

Ingredients

What you need
1 cup water
1½ cups caster sugar
150g butter
1/3 cup CADBURY BOURNVILLE Cocoa
½ teaspoon bicarbonate soda
2 eggs, lightly beaten
1 teaspoon vanilla
1½ cups SR flour
1 cup icing sugar mixture
½ cup CADBURY BOURNVILLE Cocoa, extra
90g butter, extra, softened
½ teaspoon vanilla, extra
1½ - 2 tablespoons milk
2 decorative icing eyes
Pure icing sugar, sifted for rolling
500g ready to roll icing (fondant)
A themed CADBURY cake should be at the centre of all Halloween celebrations.

Method

1. COMBINE water, sugar, butter, cocoa and bicarbonate soda in a saucepan and warm, but do not boil, stirring until the sugar has dissolved and the butter has melted. Transfer mixture to a bowl and cool for 30 minutes. Beat in the eggs and vanilla. Stir in the flour and mix well. Pour into a greased and base-lined 20cm round cake pan
2. BAKE in a moderate oven 180°C for 50 minutes or until cooked. Cool for 10 minutes before turning onto a wire rack to cool completely. Store in an airtight container until required.
3. SIFT the icing mixture and cocoa into a bowl then mix in the butter, vanilla and enough milk to form a soft icing. Spread on the cooled cake. Place on the eyes and allow to firm.
4. SPRINKLE the bench with a little pure icing sugar and knead the icing/fondant until smooth. Dust the surface again and roll out the icing until 3mm in thickness. Cut 2cm thick strips of various lengths from the icing/fondant then place randomly over the cake to look like a mummies bandages. Allow the icing to firm for 2-3 hours before slicing. Store in an airtight container until required.