I love Halloween. So instead of taking on a GBBO challenge this weekend, I created a gruesome, severed zombie head cake for a family Halloween party. This centerpiece pulls several baking techniques, including:
- sponge making,
- poured sugar work,
- cake decorating, and
Here’s the finished piece, front and back:
I broke up creating this piece over a few days since I couldn’t work on it until evening. The first items I made were the shards of glass, the lenses of the eyes and the zombie’s teeth. These were all made out of poured sugar.
The next day, I made the profiterole brains and guts with a simple pate a choux recipe.
The day before the party, I made the head and base sponge using my red velvet cake recipe and crumb coated them with my cream cheese frosting.
The day of the party, I made the creme patisserie filling for the brains and guts, the glaze for the blood, cake balls to make the bulk of the eye and rolled out the fondant.
If you want to get the step-by-step and recipes for the red velvet cake, profiteroles and glaze, and poured sugar glass, sign up for the But First, Dessert email list.