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Mini Mummy Cake

Halloween is almost here so it's time to get a spooky in the kitchen! I've teamed up with Bluprint to bring you a few fun projects. First up is this Mini Mummy Cake! And because you don't have to ice this cake, it's super quick and easy enough for anyone to create!!!

What you need:

1. Cut the cake

Once you have your 1-inch sheet cake baked, use your 3-inch biscuit cutter to cut out three circles of cake. Use buttercream to stack the cakes on top of each other. You can add more or less than three layers, but be careful not to stack your cake so high that it topples over.

2. Make your wraps

Roll out the white modeling chocolate or fondant (your choice!) to about ⅛-inch thick. Cut ½-inch wide strips. Use your shell tool to add texture to your mummy’s wrappings: fray the edges and scratch up the bandages to make them look worn.

3. Roll your eyes

Now roll a separate piece of white chocolate or fondant to about ¼-inch thick. Cover the top with plastic wrap and use the small round cutter to cut out the eyes. The plastic wrap helps to round the edges of your cut and make the mummy’s eyes more 3D. Use a black edible marker to color in the pupils.

4. Wrap it up

Top the mummy with white buttercream icing so it looks a bit like vanilla soft serve ice cream. Then wrap your strips of modeling chocolate or fondant around the cake, fastening each wrap in place with dabs of buttercream. Don’t be frustrated if your mummy doesn’t look perfect. After all — mummies are often a bit of a mess. Leave a few loose ends and imperfections.

When your mummy is all wrapped up, secure the eyeballs with more buttercream.

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