Tuesday, October 21, 2014

Victor & Emily's Wedding Cake (Corpse Bride)

Make a scaled-down version of
Victor & Emily's Wedding Cake
following this easy recipe.


 Corpse Bride Wedding Cake
*serves 10-12

Cake Ingredients:

1 (6-inch round) blue velvet cake, baked & cooled
1 (8-inch round) blue velvet cake, baked & cooled
1 (muffin-size) blue velvet cupcake, baked & cooled
16 ounces vanilla almond bark (or white chocolate chips)
1 silicon skull mold (I used an ice cube tray)

Bake cakes according to package or recipe directions. If you cannot find a blue cake mix, simply mix a white cake mix and add blue food coloring. Let the cakes cool completely. Slice the tops to level them out (see the above video to learn how to do this). 

Turn the 8" cake onto a serving plate or foil-covered cake board. Spread some frosting in the center. Now turn the 6" upside down on top of the 8" and place it in the center, using the frosting as a glue. Do the same for the muffin. Place a dollop on the 6" and place the leveled muffin upside down in the center (watch the above video for help with this step). Now frost the entire 3-level cake.

Place your almond bark in a microwave safe cup or bowl. Microwave for 60-90 seconds until melted. Stir well. Pour into the skull mold holes. Place in freezer for 10 minutes to set. Pop out the skulls and use a bit of frosting to glue them along each layer of cake. Glue 4-5 skulls on the top layer. 

Spoon some of the frosting into a gallon-size baggie. Using kitchen scissors, cut 1/4" off one corner. Squeeze a bone shape in between each candy skull. (To see how easy it is to make the bones with frosting, watch the above video.). That's it! You're done!!

Buttercream Frosting:


1/2 cup unsalted butter, softened to room temp
1 cup all-vegetable shortening
1 teaspoon vanilla extract
6 cups powdered sugar
4-6 tablespoons milk


Place butter, shortening and vanilla into mixing bowl. Mix with an electric mixer until creamy. Add powdered sugar, one cup at a time, mixing well after each addition. The frosting will be hard to mix and crumbly once all the sugar has been added. Now add in the milk and mix again until spreadable and creamy. Follow the above directions to see when to spread it on your cake.


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