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.)
Broken Bones Graveyard Cake
Spooky meringue bones top red velvet cake.
Ingredients
- 2 large egg whites
- ⅔ cup sugar
- ⅛ teaspoon cream of tarter
- 1 two-layer red velvet cake
- Chocolate Cream Cheese Frosting
Instructions
- 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.
- Transfer meringue to a piping bag fitted with a #12 plain tip, then pipe 3 ½- 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.
- Coat one cake layer with ½ 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.
Notes
Place those bones atop this cake just prior to serving and listen to the compliments!
Nutrition
Calories: 199kcalCarbohydrates: 37gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 305mgPotassium: 126mgSugar: 24gCalcium: 54mgIron: 1.6mg
Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.
Spooky & Fun Halloween Recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe by Tara Bench. Originally published inLHJ October 2009. Photography Hallie Burton. Prop Styling Lynsey Freyers. Food Styling Joyce Sangirardi.
