Yield: 8-10 Servings
Skill Level: Beginner
Prep Time: 35 Minutes
All you will need is:
1-½ cups Self-Rising Flour
1-½ cup Caster Sugar
150 grams Butter (chopped)
⅓ cup Hershey’s Premium Cocoa
1 teaspoon Vanilla
2 Eggs (lightly beaten)
½ teaspoon Baking Soda
1 cup Water
1 cup Icing Sugar Mixture
½ cup Hershey’s Premium Cocoa (extra)
90 grams Butter (extra and softened)
½ teaspoon Vanilla Extract (extra)
1-½ – 2 tablespoons Milk
2 Decorative Eyes
Pure Icing Sugar (sifted for dusting)
500 grams Fondant
All you need to do is:
Combine water, sugar, butter, cocoa and baking soda in a saucepan and warm constantly stirring until the sugar is dissolved and the butter has melted.
Transfer the mixture to a bowl and let cool for about 25 minutes. Now beat the eggs and vanilla and stir in the flour and mix well.
Pour the batter in a lined and greased round cake pan.
Bake in the oven at 180⁰C for about 45 minutes or until a wooden picks comes out clean. Let it cool for about 20 minutes on a wire rack.
Now sift the icing mixture and cocoa in a bowl and add in the butter, vanilla and milk to form a soft icing. Spread on the cake and place the eyes on it. Let it cool down until set.
Dust the bench with some icing sugar and knead the fondant until smooth. Dust the surface again and roll out the fondant until 5mm thin.
Now cut 2cm thick strips of different lengths and then put them on the cake to look like the bandages on a mummy’s body.
Allow the fondant to firm for about 3-4 hours before slicing into the cake.
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