Description
Transform a classic red velvet sponge into a startlingly realistic anatomical brain! This spooky centerpiece uses a simple sculpting technique and edible candy clay to achieve a gruesome, professional look without the need for expensive molds. Perfectly balanced with a sweet strawberry glaze ‘blood,’ this dessert is a fun, theatrical showstopper that tastes as incredible as it looks. Ideal for Halloween parties, it is simple enough for home bakers yet impressive enough to delight guests of all ages.
Ingredients
1 box red velvet cake mix
1 cup vanilla frosting
12 oz white candy melts
1/4 cup corn syrup
Cornstarch for dusting
2 tbsp honey
2 tbsp strawberry jam
Instructions
Prepare the red velvet cake according to package instructions and let it cool completely.
Crumble the cake into a bowl and mix with the vanilla frosting until a moldable consistency is achieved.
Shape the cake mixture into a long, rounded brain shape on a serving platter.
In a microwave-safe bowl, melt the white candy melts and stir in the corn syrup until a pliable candy clay forms.
Knead the candy clay on a surface dusted with cornstarch.
Roll the clay into thin ropes and drape them over the cake in a brain-like, winding pattern.
Whisk the honey and strawberry jam together to create the blood glaze.
Generously brush or drizzle the jam glaze over the candy clay to create a gory, realistic effect.
Notes
Ensure the cake is completely cooled before frosting to prevent it from sliding. If the candy clay becomes too firm, microwave for 5-10 seconds to soften. Store the cake in a cool place to keep the candy clay structure firm.
- Prep Time: 30
- Cook Time: 35
- Category: Baking
- Method: Baking and Sculpting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 42g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg