Name: Apple Spice Cake Mummies
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: About 16 cake mummies
Ingredients: Cooking spray; 2 cups all-purpose flour; 1 1/2 teaspoons apple pie spice; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1 1/2 sticks (12 tablespoons) unsalted butter, melted; 3/4 cup granulated sugar; 3/4 cup packed light brown sugar; 3/4 cup sour cream; 3 large eggs; 1 1/2 teaspoons pure vanilla extract; 1 apple, grated; 2 cups cold heavy cream; 3/4 cup sour cream; 2/3 cup confectioners' sugar; 1/4 teaspoon pure vanilla extract; Candy eyeballs, for decorating

Directions

Special equipment:

a large piping bag and a flat piping tip

Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides; coat with cooking spray.
Whisk the flour, pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, both sugars, sour cream, eggs and vanilla in a large bowl until smooth. Stir the grated apple and the flour mixture into the butter mixture with a rubber spatula until combined.
Spread the batter in the prepared pan and bake until the top springs back when gently pressed, 25 to 30 minutes. Transfer the pan to a rack and let cool completely.
Make the frosting: Combine the heavy cream, sour cream, confectioners' sugar and vanilla in a large bowl and beat with a mixer on medium speed until thickened, about 1 minute. Increase the speed to medium high and beat until stiff peaks form, about 3 more minutes.
Transfer the frosting to a large piping bag fitted with a flat tip. Lift the cake out of the pan using the foil overhang. Cut into rectangles and transfer to a platter. Pipe the frosting on top in a zigzag pattern to look like bandages. Add candy eyeballs.

Photograph by Ralph Smith

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Apple Spice Cake Mummies

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