Halloween Bloody Brain Cake
I am definitely a big Halloween fan and since I took up cake decorating this year I knew I had to do something special to celebrate. I was browsing Pinterest for idea (like usual) and stumbled across a brain cake which really caught my attention for some reason. So gory! (But pretty simple for a beginner like myself)
I decided to use red velvet cake and after doing quite a bit of research I decided to use Paula Deen’s Grandmother’s recipe. I chose this one mainly because it uses butter instead of oil, which I felt was a more health-conscious choice, and also would make the cake a little sturdier for carving. I can’t say that I’ve eaten enough red velvet cake to properly critique it, but it did certainly pass the taste test with everyone who tried the cake. It was plenty moist and held up well!
I filled and covered it with Toba Garrett’s cream cheese buttercream, which was delicious. Each of her recipes that I’ve tried so far has been fantastic. This particular cream cheese buttercream was not a crusting recipe, which was fine, because I kept the cake refrigerated anyway.
I used marshmallow fondant to cover the brain and do most of the decorations, and this was my first time using it. It was a bit messy to make but I have no regrets whatsoever! If I can perfect the process I would gladly use MMF over store bought any day – I actually like the taste of it. I am one of those that picks off store bought fondant from cake (yuck!).
The “blood” is raspberry dessert syrup, which worked perfectly. I was initially going to use jam or preserves and I’m glad I spotted this first.
I used 2 8” rounds and carved them with an electric knife to get my brain shape. The eyes are cake balls covered in candy melts that I made from the red velvet scraps I had leftover. Those were also delicious!