Mummy Cake with Royal Icing Googly Eye – Cheap Halloween Party Dessert Food


  1. Make Fudge Sauce with this recipes
  2. Be sure milk and eggs are at room temperature and take butter out of fridge now too.
    place mini chips in a separate bowl with 3 tablespoon flour and mix to coat chips.
  3. Preheat oven to 350 degrees.
  4. Prepare 3 8″ round pans with parchment and a baking spray. Blend milk, eggs, and vanilla in a medium bowl. In large bowl with mixer add flour, sugar, baking powder and salt. Mix on low and add butter until blended. Pour half the milk mixture into the flour mixture and beat on medium for 2 minutes. Add the remaining milk mixture and mix for one minute. Separate batter evenly in the three cake pans. I stir in the chocolate chips into each cake pan, I prefer to hand mix them in. If they are in the mixer they tend to start to meld and break apart. You can hand mix them into the batter before separating it also. Each cake has about 3 cups of batter.
  5. Bake cakes for 25-35 minutes or until toothpick comes out nearly clean. Don’t over-bake as cake dries out easily. Keep an eye on it testing each minute after 25 minutes. Allow cakes to cool, then turn them out onto cooling racks to completely cool, wrap cakes in plastic wrap and place in freezer to chill. This makes it easier to decorate large cakes. You can freeze them for an hour, two or over night or longer if needed.
  6. Unwrap cakes when you remove them from the freezer and allow them to thaw for 15 minutes.
  7. Place first cake onto cake plate, )ideally on top of a swivel rounder for easy decorating). Pipe around the edge of cake creating a damn for fudge to stay onto cake and not drip out sides. Place ½ cup or so of fudge. Spread evenly with offset spatula. Place second layer of cake and repeat with frosting damn and fudge. Then place third layer of cake on top and crumb coat cake. Place in fridge so it firms up.
  8. Spread a nice even layer onto the cake of buttercream frosting. Place the rest of the frosting into a piping bag fitted with a #402 tip. Hold tip so the curve is toward the cake creating a ruffle type of edge. Go around the cake from bottom to top, creating the mummy cloth like look.
  9. Then decorate the top. I left space for the eyes and then piped over them once they were set in place. Melt the chocolate chips to dip the Oreos into and place them on wax paper to set up in the fridge for 5 minutes or until set. Place the Oreos on the cake. Then added royal icing eyes on top of the chocolate covered Oreos. Alternatively you can create the eyes with anything you have, m&m’s, frosting, any round cookie dipped in chocolate.

For the Googly Eye:

  1. Mix powdered sugar and meringue powder on low for 1 minute until it’s fully blended. Add water and extract and mix on low until it’s mixed well. Then turn mixer on medium and beat until the icing is stiff, 8-10 minutes.Add water to thin to the consistency you need. You can store royal icing at room temperature or in the refrigerator for a few weeks. Whip it if it becomes separated.
  2. Put the icing into piping bags or bottles fitted with coupler and round tip, I used a #2 for the white and a #1 for the black. When piping the eyes, if you pipe them out like the photo above and they don’t lay smooth. They make peeks like chocolate chips, you will need to add a few drops of water and mix well until you pipe out the icing smooth. Pipe the icing onto wax paper.
  3. Allow the icing to dry completely before peeling it off the paper or they will crack. I allow 12 hours for them to dry.  The icing should look smooth and shiny when piped on to the paper. Have both white and black icing ready to pipe as you don’t want the white to set up too long before piping the black or the black icing won’t recess into the white and look smooth.

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