Zombie Brain Cake Recipe from The Market
posted by: Guest Blogger
Emily, a baker at The Market on Larimer Square was so inspired by Denver’s annual Zombie Crawl that she whipped up a Zombie Brain Cake, a fun new cake filled with strawberries and red sauce or “blood” and decorated with blood red frosting and piped brain details.
Zombie Brain Cake at The Market
1 Box Red Velvet Cake Mix
1 Cup Butter, room temp
16 oz. Cream Cheese, room temp
6 Cups Powdered Sugar, sifted
1 tsp Vanilla
Red Food coloring, about 3 Tablespoons
1 ½ cups strawberries, stemmed and sliced
1 teaspoon lemon juice
½ Cup sugar
1/8 Cup corn starch
Prepare Red Velvet Cake mix as directed and pour into a 9” Bundt pan. Bake until a toothpick inserted comes out clean.
While the cake bakes, prepare strawberry filling. In a small saucepan combine strawberries and lemon juice and heat on medium heat until juice starts to form. Add the sugar and cornstarch and stir continually until the mixture bubbles thickly and no longer looks cloudy.
While the cake and strawberry sauce cool, prepare the cream cheese frosting. In a stand mixer fitted with a paddle attachment, beat cream cheese and butter until smooth. Add powdered sugar and continue to mix. Add Vanilla. Divide the frosting into two separate bowls and add a few drops of red food coloring to half to make the light pink frosting. Add 2-3 Tablespoons of red dye to the other half to make the dark red color.
Once your Bundt cake has cooled, fill the hole with strawberry sauce. You might have some leftover. Frost the outside of the cake with the dark red frosting, covering completely. Use a piping bag fitted with a rounded tip (such as a 2A) to pipe the details of the brain using the pink frosting.
The recipe simply utilized things we already make in the kitchen here at the Market to make a special cake for Halloween.