A mummy cake has been on my cake to-do list for a couple years now. Every year I’d see a cute mummy decoration at Target, or an adorable mummy costume, and I’d start to daydream.
Unfortunately, I have more cake ideas than there are hours in the day (even with me doing Chelsweets full-time now). Slowly I’ve been working my way through my Halloween cake ideas, and this year I finally got to make a mummy cake!
Staying true to my style, I wanted this cake to be made primarily with buttercream, and it needed to be the cute!! I’m happy to report that I believe I accomplished both of these goals 🙂
The Mummy Cake Entrails
While the word entrails might be too literal, it’s time to talk about the inside of this mummy cake! You can’t blame me for being in the Halloween spirit.
There’s a good story behind the alternating funfetti and oreo cake layers in this mummy cake. I’m making a wedding cake for a good friend this Fall, and I made these cake layers to allow the couple to taste test the flavors they picked for their wedding cake.
Did I mention their wedding is in Chicago, and I live in NYC? To make the process easier, I’m planning to make the cake layers and buttercream ahead of time, here in my kitchen. I have a commercial kitchen aid, which makes the process of making a wedding cake a lot easier.
However, I have to fly out a week before their wedding! Serendipitously, their wedding is one week after the Chicago marathon! I signed up to run it before I knew their wedding date. What all of this means is that I’ll have to make and freeze their cake layers 1 1/2 weeks before their wedding.
I let these cake layers sit in my freezer for 2 weeks, to confirm that the taste and texture would not be affected. I’m happy to share that they tasted just as wonderful as if they were fresh out of the oven!
Long story short, never be afraid to make your cake layers ahead of time if you need to! I know it seems creepy, but I promise it doesn’t change the taste of them. It just makes your life easier 🙂
Making This Mummy Cute
I’ve said it before and I’ll say it again, so much a facial expression comes from the eyes! It’s funny, because technically a mummy shouldn’t have eyes…but we’re going to ignore that for the time being.
It’s a bit of extra work, but I love to make my own eyes using a bit of premade fondant. My main tip when doing this is to dust your counter or cutting board with cornstarch. It will prevent the fondant from sticking.
I love using circle cutters in a variety of sizes to make the outline of the eye, the iris, and the pupil. They make it so easy to cut perfect circles, to create these cute, cartoonish eyes.
To give the eyes a bit more life, I painted the iris with a mixture of gel food coloring and vodka. If you don’t want to use vodka or don’t have any clear liquor on hand, you can also mix the food coloring with a clear extract (like lemon and almond).
I keep a pack of paint brushes in my kitchen solely for baking projects! This way I know they stay clean, and that they’re always ready for my next project.
If you don’t have these tools on hand, or don’t have time to make the eyeballs yourself, you can always use big sprinkle eyeballs like these. They’re not as big as the ones I made, but they’ll work in a pinch!
The Mummy’s Wrapping
Now for the finishing touch, the mummy’s wrapping. The key to creating this look is having a wide, flat frosting tip! I found that a Wilton 789 frosting tip was perfect for this look.
This tip uses a TON of frosting, so be sure you place this tip in a large frosting bag. The recipe for this mummy cake makes 1 1/2 batches of my American buttercream, which should be the perfect amount for this decoration.
As you pipe frosting onto the cake, be sure to go around the mummy’s eyes, and pipe in a variety of directions. Keep piping until the cake is fully wrapped 🙂
How to Make this Mummy Look Older
Once you’ve piped finished piping, your cake is really starting to look like a mummy!
The only thing is that its wrappings are bright white, and look brand new! He’s supposed to have been sitting around for thousands of years, and his wrapping should reflect this. Where’s the dirt, the dust, the decay?!
I chilled the cake in the freezer for 15 minutes, then gently brushed some cocoa powder on to the edges of the firm buttercream.
The gave my mummy an aged look, and made it look a bit more authentic. Or as authentic as a cartoon mummy can get!
Tips for Making this Mummy Cake:
- Use a large, flat frosting tip (like an Ateco 789) to make the mummy’s wrapping
- Color a 1/4 cup of frosting green or black, and spread that around the area you plan to add the mummy’s eyes. It will help them really pop out from under the mummy’s wrappings!
- Use a large, soft paint brush to add cocoa to the chilled cake. This will allow you to gently spread it along the edge of the frosting without smudging the frosting.
- Add some fondant (I had some leftover black fondant from making the eyes) or toy spiders around the cake, to take it to the next level
- Feel free to get creative with the cake flavor! This cake would be even more spooky with my black velvet cake recipe inside.
Let Me Know What You Think!
If you make this mummy cake, I’d love to hear how it goes! Please leave a rating, and let me know your thoughts by sharing a comment 🙂
Or if you share your creations on social media, be sure to tag me @chelsweets!
- 3 cup all-purpose flour (390 grams)
- 3 cups granulated sugar (600 grams)
- 2 1/2 tsp baking powder (10 grams)
- 1 tsp salt (6 grams)
- 1 cup unsalted butter, room temperature (226 grams) - 2 sticks
- 2 tsp. vanilla extract (8 grams)
- 1 1/2 tsp almond extract (6 grams)
- 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
- 1 1/2 cups buttermilk, room temperature (345 grams)
- 1/8 cup vegetable oil (28 grams)
- 1/3 cup of rainbow jimmies or long strand sprinkles (130 grams)
- 1/3 cup chopped oreos
Vanilla Buttercream Frosting
- 3 cups unsalted butter, room temperature (678 grams)
- 11 cups powdered sugar (1375 grams)
- 1 tsp salt (6 grams)
- 1/3 cup heavy cream (or whipping cream) (75 grams)
- 1 1/2 Tbsp vanilla extract (18 grams)
- large piping bag
- Wilton 789
- White and black fondant
- Cocoa powder
- Kitchen paint brush
- 2/3 cup additional rainbow sprinkles (for filling)
- 1/3 cup additional crushed oreos (for filling)
- Green and purple gel coloring
- Vodka or clear extract
Funfetti and Oreo Cake Layers:
- Preheat oven to 350°F. Line four 7 inch pans with parchment rounds, and grease with non-stick cooking spray.
- Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.
- Add in vanilla extract, almond extract, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over-mixed).
- Divide the batter evenly between two bowls. Gently fold 1/3 cup rainbow sprinkles into the batter in one bowl with a rubber spatula, and 1/3 cup crushed oreos into the other.
- Divide batter evenly between the prepared cake pans.
- Bake for 34-36 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
- Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
- Use a serrated knife to level the tops of the layers.
Vanilla Buttercream Frosting:
- While the cake layers bake and cool, make the vanilla buttercream frosting.
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
- Once fully mixed, add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Cover with plastic wrap and set aside.
To Assemble The Cake:
- Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. Start with one of the rainbow sprinkle cake layer, and alternate with oreo cake layers.
- Add an even layer of buttercream between each cake layer, and add rainbow sprinkles on top of the buttercream on the sprinkle cake layers. Add crushed oreos onto the oreo cake layer.
- Apply a thin coat of frosting around the the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Make fondant eyes using black and white fondant, and circle cutters. Mix together a squirt of purple gel food coloring and a 1/2 tsp vodka or clear extract in a small container. Repeat in a separate container with the green gel food coloring. Use these to paint the iris of each eye.
- Cut a small mouth using the black fondant.
- Add fondant eyes to the cake with a smear of buttercream (I used a bit of green buttercream from another baking project).
- Place the remaining buttercream into a piping bag fit with a Wilton 789 (wide, flat tip), and pipe strips of frosting on the cake, and around the eyes. Continue until the cake is covered.
- Press the mouth into the frosting below the eyes.
- Chill the cake in the freezer for 15 minutes, then use a clean, dry paint brush to brush a bit of cocoa powder around the edges of the frosting "wrappings", to make them look aged.
- If desired, add a few spiders around the mummy, then cut in and enjoy!
One batch of cake batter makes about 1900 grams, so when I'm making a cake with four layer, I add 475 grams of batter into each pan.
Once the layers have fully cooled, I sometimes like to trim the caramelized bits from the sides of the layers using a serrated knife.
These cake layers can be made in advance!! Learn more about how far in advance they can be made, and how to properly wrap them in my post on how to make cake layers ahead of time.
Since this frosting will be used to decorate a cake, it is important to mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
You can also stir the frosting in a bowl with a rubber spatula, pushing it from side to side, to get rid of any air bubbles.This will make it easier to get super smooth sides on your cake!
The frosting recipe above is 1.5 batches of my American buttercream, which is the amount I usually make for 7 or 8 inch cakes. This makes enough buttercream to add a generous amount between the cake layers, and to have leftover buttercream for any special decorations. If you have extra buttercream you don't use, it can be stored in an airtight container for up to a month in the fridge.
Amount Per Serving Calories 749 Total Fat 36g Saturated Fat 20g Trans Fat 0g Unsaturated Fat 14g Cholesterol 86mg Sodium 314mg Carbohydrates 104g Net Carbohydrates 0g Fiber 1g Sugar 87g Sugar Alcohols 0g Protein 4g