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Coat your skull pan with cooking spray and pour in one prepared box mix. Be sure to bake your pan on a shiny cookie sheet in your oven. Once cooled, flip your cake out onto your display board and wrap lightly in plastic wrap. Place in the freezer for a couple of hours or overnight. This will make icing the cake much easier.
Apply a thin crumbcoat of icing, leaving the eye sockets uniced.
Use some black icing to smear across the sockets and down the sides of the cake a bit.
Place white icing in two separate bags fitted with the XL Rose Piping Tip and the #45 Flat Piping Tip.
Starting with the larger tip, pipe strips of icing across the cake covering up the edges of the black icing but leaving a gap for the eyes. Keep piping until the cake is mainly covered.
Switch to the bag with the smaller flat tip and add additional strips of buttercream to fill in any gaps and to add texture. Add some piped strips at the base of the cake to give the mummy a ragged feel.
Use two eyeballs from the novelty kit and insert them in the black icing (use the rest of these novelties for cupcakes!)
Voila! Easy Peasy! You can't go wrong with this delightful mummy cake for your Halloween party!