I love Halloween and the fall so much that I got married Friday night October 31, 2003 outside at my grandma's house in the country. The weather was a perfect 70 degrees which is practically unheard of for Pittsburgh. I also love to cook and bake, so I catered my own wedding, which actually helped to keep me calm. It was a beautiful wedding with candles and thousands of white lights all through the trees. It exceeded all of my dreams, and people still talk about it to this day.
Recipe courtesy of Amy Newell
Show: Emeril Live
Save Recipe Print
Bleeding Cemetery Cake
Total:
13 hr 45 min
Active:
40 min
Yield:
12 to 15 servings
Level:
Easy
Total:
13 hr 45 min
Active:
40 min
Yield:
12 to 15 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

In the bowl of an electric mixer, cream together butter and sugar on medium speed. Add the eggs and beat until creamy. Stir in the milk and vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add the flour mixture on low speed until incorporated. Scrape down the sides and beat on high speed until smooth. Pour into prepared pan and bake for 45 to 50 minutes or until set.

Remove from oven and let cool in the pan on a wire rack. Once cool, remove from pan, wrap in aluminum foil and freeze at least 6 hours. Put the frozen cake into a clean, deep 13 by 9-inch baking pan. Cover with crushed cookies and all but 1 cup of the strawberry puree. Cover with softened ice cream. Freeze at least 6 hours. To prepare cake top decorations: Break graham crackers along perforations to create rectangles. Use the gel to create headstones, by writing RIP for example. Lay flat to dry. Remove cake from freezer and from the pan, placing it on a serving platter. Allow to soften slightly so that the decorations can be inserted into the top. Stick the pretzels all around the edge to create the cemetery fence. Then put in the headstones and marshmallow ghosts. If the cake gets too soft during this process, place it into the freezer until it's hard enough to work with again. Store in the freezer once decorated. To serve, put about 1/4 cup of the strawberry puree into a zip top bag. Cut off the tip and squeeze over the cake. Puddle the remaining puree on the platter around the cake. Let the cake sit out about 20 minutes so that it starts to melt slightly and "bleed" before serving.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Mini Chocolate-Cherry Bundt Cakes

Recipe courtesy of Ree Drummond

Gina's Pimento Cheese Cakes

Recipe courtesy of The Neelys

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Fresh Peach Cake

Recipe courtesy of Ina Garten

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Hershey's Brownie Cemetery Cake

Recipe courtesy of Barbara Albright

Crab Cakes

Recipe courtesy of Ellie Krieger

Pound Cake

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.