COFFIN CAKE RECIPES

Steps:

• Bake the cake in the 9 X 13 inch pan. I know this doesn't help my friends using the metric system but a similar sized rectangular pan works. Let it cool.
• Line the same pan that you baked the cake in with wax paper, melt down some chocolate candy melts and pour them into the pan to a depth of about a half an inch. Don't let the chocolate flow under the wax paper. Make sure the chocolate is spread evenly across the pan. Let this cool in the refrigerator.
• Once the chocolate is cool pull it out and release it from the pan. Now is the time to decide how you want the coffin to look. Using the ruler and a large knife create lines in which to cut to create the top.
• This is how I think I did it, I'd check the measurements to see how they looked before I cut. The top (9 inch side): Make a notch with a knife at 2.5 inches then measure another 4 inches and put another notch. The bottom (9 inch side): Make a notch with a knife at 3 inches then add another 3 inches and make another notch. The sides (13 inch side): Make a notch on both sides 5 inches from the top. Using the notches cut the four corners off, and do whatever you wish with them.
• Take the top of the coffin and lay it on top of the cake. Cut the cake to match the top. Use the corners however you want.
• Frost the top of the cake green. If you don't have green, you can use white frosting and mix in green until you are happy with the color.
• Take the chocolate frosting and mix in the black food coloring. Mix until you are happy with the color. Frost the top of the coffin (the chocolate part. Just the top and sides of the chocolate top. Then frost the sides of the cake. I find it best to have the cake cold before this. I also frost in two layers. The first layer holds all the crumbles. I then wipe off the knife and frost with a second layer.
• Sprinkle the top of the cake with the green edible glitter.
• Sculpt the finger bones, skull and leg bone with marzipan. I filled the skull's eyes with red gel. Put the finger bones on top of the cake then carefully lay the top on the fingers. Curl the fingers around the top.
• I added candles to the sides, edible glitter on the pan and piping on the top.

Steps:

• Using the photo as a guide, cut the 1 pound frozen pound cake into a coffin shape by cutting off diagonal slices from each corner. Starting 1/2 inch in from the edges of cake, using a small paring knife, carefully cut out a 2-inch-deep hollow in the middle of the cake, leaving a 1/2-inch wall of cake around the edges of the coffin. Place on a serving plate. Spoon chocolate frosting into a large, microwave-safe bowl; tint frosting black with food coloring. Microwave on high 10 to 15 seconds, stirring once, just until frosting reaches a thin glaze consistency. Carefully spread glaze over coffin cake to cover the sides and inside the hollow in a thin, even layer. Refrigerate to harden glaze. With paring knife, carve the second, smaller pound cake into a mummy shape that will fit inside the hollow of the coffin cake. Place mummy cake on a wire rack set over waxed paper. Spoon half of the vanilla frosting into a microwave-safe bowl; microwave on high 10 to 15 seconds, until pourable. Pour glaze over mummy cake to cover, and refrigerate to harden glaze. Place remaining vanilla frosting into a disposable pastry bag fitted with a flat tip. Pipe frosting "bandages" over mummy cake, as shown in photo. Refrigerate to harden frosting. Spread raspberry jam in hollow of coffin cake. Carefully place mummy cake on top of the jam layer. Mound chocolate cookie crumbs around base of cake on serving plate. Decorate with candy-bone sprinkles, toy insects, and whatever else spooks you!