Broken Bones Graveyard Cake

If you’re having a classy, spiders-and-witches Halloween party this year, how great would this cake be as the centerpiece of the dessert table?!?!

The meringue bones are easy to prepare. It just takes one or two before you are a pro at piping the simple shape. Then make your favorite red-velvet (for a bloody red inside) or chocolate cake. (You know how I feel about cake mix.)

5 from 2 votes

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Broken Bones Graveyard Cake

Work Time

30 mins

Total Time

2 hrs

 

Spooky meringue bones top red velvet cake.

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, halloween

Yield: 12 cupcakes

Calories: 199 kcal

Ingredients

• 2 large egg whites
• 2/3 cup sugar
• 1/8 tsp cream of tarter
• 1 two-layer red velvet cake
• Chocolate Cream Cheese Frosting

Instructions

1. Heat oven to 250ºF with two racks centered. Line two baking sheets with parchment paper. Combine egg whites, sugar and cream of tarter in a heat-proof bowl. Place over a pot of simmering water and whisk gently until sugar is dissolved, about 3 min. Remove from heat. With an electric mixer, whisk on medium-high until a stiff meringue forms, about 10 min.
2. Transfer meringue to a piping bag fitted with a #12 plain tip, then pipe 3 1/2- to 4-inch-long bone shapes on baking sheets. Bake 20 min. Turn oven off and let meringues dry in oven for 30 min more. Let bones cool before carefully removing from parchment paper.
3. Coat one cake layer with 1/2 cup frosting and top with second layer. Frost entire cake and refrigerate to set, 30 min or overnight. Decorate with whole and broken bones before serving.

Recipe Notes

Place those bones atop this cake just prior to serving and listen to the compliments!

Nutrition Facts

Broken Bones Graveyard Cake

Amount Per Serving

Calories 199 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Sodium 305mg 13%

Potassium 126mg 4%

Total Carbohydrates 37g 12%

Sugars 24g

Protein 2g 4%

Calcium 5.4%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe by Tara Bench
Originally published in Ladies’ Home Journal October 2009
Photography Hallie Burton
Prop Styling Lynsey Freyers
Food Styling Joyce Sangirardi