Mummy Cool

The cake base was made from white cake with raspberry buttercream layers and an outside coating of vanilla buttercream. The cake was baked in 2 9" x 9" pans and cut in half vertically and horizontally to create 2 cakes of 4 layers of cake, and 3 layers of buttercream. One cake was stacked on top of the other, and they were then covered with a white fondant base. White fondant was also use in the "mummy wrappings" by rolling out the fondant and cutting it into strips. These strips were applied to the base of white fondant using a "glue" of glucose and water. Black food powder was mixed with grain alcohol and applied in between the seams of the strips of wrapping. Black food powder was also mixed with white food gel paste and alcohol to make a gray color, and was then applied to the wrappings to create the shadow effect. The buttons were made from fondant. The black button was colored using black food powder, the "I heart Egypt" letting was made from royal icing, and the pink heart was made using fondant that was colored using pink gel paste and applied with royal icing. The pink button was made out of fondant, which was colored using pink gel paste, and the "Who's the mummy?" lettering was applied using a tiny paint brush and white gel paste. Both buttons were applied to the cake using corn syrup.
The "Mummy Cool" cake took one day to make and assemble, and two more days to decorate.
This cake was moist and delicious, and refreshing due to the raspberry filling. We took this cake to our friend's office for him to share with his office-mates and they devoured it!