Mummy mallow cake recipe

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  • Serves 16
  • 1 hr to prepare and 40 mins to cook
  • 682 calories / serving
  • Freezable
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This terrifying marshmallow mummy cake is a real Halloween showstopper that's sure to impress your guests. Vanilla-flavoured sponge sandwiched with a gory cherry jam and creamy coconut filling – with just a few simple decorations this Halloween bake really comes to life. Give this brilliant Halloween party idea a go! Before starting, it's worth noting that you will need some cocktail sticks and a 30cm (12in) round cake board for this recipe.

  1. Preheat oven to gas 4, 180°C, fan 160°C. Lightly oil and line 3 x 18cm (7in) tins with nonstick baking paper. In a large bowl, beat the butter, sugar and vanilla paste with an electric mixer until very light and fluffy, about 2-3 minutes.
  2. Add the eggs, a little at a time, beating well between each addition. Stir in 1 tbsp of the flour if the mixture begins to curdle. Fold in the rest of the flour, baking powder and boiling water in stages, mixing until the batter is smooth. Pour into the prepared cake tins and smooth the top to level the cakes. If you want to be precise it will be about 495g (15 1/2oz) of mix per tin.
  3. Cook for 30-40 minutes, until risen and golden and springy to touch. A skewer inserted should come out clean. Cool in the tins for 5 mins, then carefully remove onto a wire rack and leave to cool completely. Once cool trim off to neaten, you want them all to be even and flat on both sides, or your cake will be wonky.
  4. To make the icing, put soft cheese, butter and icing sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, for 5 to 7 minutes. If you don't have an electric mixer, you can use electric beaters instead and mix for the same amount of time.
  5. To assemble, dot a little icing on to a cake 30cm (12in) round cake board and put your first layer (cake) down, pressing to stick. Spread half of the jam on top, leaving a border around the edge. Sprinkle on some coconut, then top with the second layer of cake, repeat again, then place the final layer on top.
  6. Roughly ice the cake using a pallet knife. Don’t be too neat, you want to create a rough, slightly paddled effect for this cake, you will need quite a thick layer all over.
  7. To create the mummy face start by building up a white marshmallow round in the middle of the top of the cake. Create eyes using 2 yellow and black liquorice allsorts and secure with cocktail sticks, push the sticks down through the marshmallows through the top of the cake. Use the black allsorts to make eyebrows. Create a mouth using the striped black and white sweets.  
  8. Unroll the icing sheet and cut into thin strips. Layer over the face to look like a mummy. These strips are just layered over the top of the cake, leaving the sides clear. Use the black skulls to decorate the sides of the cake all over.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. 

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

See more Halloween recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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  • Ingredients

  • For the filling

  • 6 tbsp Tesco Finest morello cherry jam
  • 2 heaped tbsp desiccated coconut
  • For the sponge

  • 275g (9oz) unsalted butter, softened
  • 375g (12oz) caster sugar
  • 2 tsp vanilla bean paste
  • 6 medium eggs, beaten
  • 425g (14oz) plain flour, sifted
  • 3 tsp baking powder
  • 5 tbsp hot water
  • For the icing

  • 200g (1lb) icing sugar
  • 125g (4oz) soft unsalted butter
  • 125g (4oz) soft cheese
  • To decorate

  • 200g (7oz) ready rolled royal icing
  • 200g (7oz) marshmallows
  • 2 x 190g bags liquorice allsorts
  • 1 x tub pirate sprinkles
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  • Energy 2868kj 682kcal 34%
  • Fat 28.4g 41%
  • Saturates 16.4g 82%
  • Sugars 81.3g 90%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 105.6g Protein 6.8g Fibre 1.2g

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