Coffin Cakes Food

COFFIN CAKES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Make and bake brownie mix as directed on box for cakelike brownies, using water, oil and eggs. Cool completely in pan on cooling rack, about 1 hour. Freeze 10 minutes.
• Use foil to lift brownies out of pan and invert onto work surface. With 5x2 1/2-inch coffin-shaped cookie cutter, cut 8 coffins from brownies. (Rotate cookie cutter top to bottom and then bottom to top, making cutouts as close together as possible.) Cut each coffin in half horizontally with serrated knife. For each coffin, spread about 2 tablespoons frosting on bottom half of brownie. Arrange 8 bone sprinkles and 1 candy skull on frosting to look like skeleton inside coffin. Outline top of each coffin with white icing. Pipe RIP in center with icing. Place coffin tops, cut sides down and slightly off center, on coffin bottoms.
• Sprinkle cookie crumbs on serving platter to look like dirt. Place coffins on crumbs. Serve or refrigerate.

COFFIN PUMPKIN CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture alternately with buttermilk, beating well after each addition. , Line a greased 13x9-in. baking pan with waxed paper and grease the paper; spread batter into pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until smooth. Add confectioners' sugar and enough maple flavoring to achieve a spreading consistency. For filling, in a small bowl, beat 1 cup frosting with whipping cream until soft peaks form., Cut cake into a coffin shape (discard scraps or save for another use). Cut cake horizontally into 2 layers. Place bottom layer on a serving plate; spread with filling. Top with second layer., Set aside 1/4 cup frosting for decorating; frost cake with remaining frosting. Sprinkle with cookie crumbs. Pipe "RIP" onto cake with reserved frosting. decorate with remaining frosting as desired. Store in the refrigerator.