Thursday, October 11, 2012

Halloween Coffin Cake

How to Make a Fondant Halloween Coffin Cake


This cake was actually done for our mortician friend, Brady, who had a birthday recently. . his wife's idea. Good thing he has a sense of humor! Anyway, this type of cake could be done for a fun Halloween cake as well. Here's what I did to make it.

Make the Cake
I have used a couple different cake recipes. The latest one is as follows . . and people seem to like it.
For a white cake:
1 box Duncan Hines white cake mix
1 cup cake flour
1 cup sugar
1 tsp. salt
1 cup sour cream
4 egg whites
1 tsp. vanilla
1 1/3 cup milk
* add 3/4 cup cocoa & 1/3 cup sugar for a chocolate cake . . or just use a chocolate cake box mix instead of white mix.
Mix ingredients until smooth. Bake at 350 degrees for approx. 23-28 minutes. Check with toothpick to see when it comes out clean. Freeze cakes.

Make the Buttercream Frosting
2 sticks softened butter
3 tsp vanilla
2 tsp almond
1 - 1 1/2 bags of C&H powdered sugar (do not use a generic or crystal brand . . it will be grainy in texture)
Heavy whipping cream
Mix butter and flavoring, then add powdered sugar and about 1/2 - 1 cup heavy whipping cream. Add milk if more moisture is needed. Note: the more powdered sugar you add, the thicker and easier it will hold it's shape when decorating. Can add more vanilla and almond to desired taste.

Make the Fondant

Fondant recipe:
  • 1 tbsp. unflavored gelatin
  • 1/4 cup cold water
  • 1 tsp. almond extract
  • 1/2 cup light corn syrup
  • 2 lbs. of powdered sugar
Sprinkle gelatin over water in a microwavable bowl. Let sit for 2 minutes. Put in microwave for 30
second. Mix in almond and corn syrup until it is a clear mixture. Put in microwave for a few more
seconds if it is not a clear or nearly clear mixture. Pour 3/4 of the 2 lb bag of powdered sugar into a
bowl with a hole in middle. Pour mixture into hole in the middle of the sugar and mix together with
a wooden spoon. After mixture becomes more solid, you can knead on a powdered surface and
knead the rest of the 2 lb. bag into mixture, until it is a pliable, non-sticky mass. Use shortening on
hands if necessary.
To color, knead food coloring into fondant mixture. Hint: Use gloves.

Roll out the fondant onto freezer paper . . one side should be wax and other paper-like. Roll fondant onto wax side, slightly greased with shortening. 

Carve the Cake into a Coffin!
Take frozen cakes out of freezer right before your ready to start the coffin . .  after making frosting and fondant. Cut 9" x 9" cake in half.

Spread buttercream frosting between halves of cakes.

Carve a coffin looking top out of the top cake with small, sharp knive.

Frost outside of "coffin" with buttercream frosting. This will help fondant sit on cake.
Decorate your Coffin Cake
Place freezer paper with fondant on top of "coffin" and carefully peal freezer paper off. 
Carefully mold fondant onto "coffin" .. it is best to wear plastic gloves while doing this so no fingerprints will be on fondant. 

Decorate the "coffin" with fondant "handles" and frosted writing on top. 

Decorate your Base Cake and Add the Coffin