KitKat Scary Coffins
Ingredients
Instructions
Preheat oven to 350
Line an 18x13 baking sheet with parchment paper, ensuring the parchment paper also covers the sides.
Sift dry ingredients together.
Using a stand mixer with whisk attachment, beat eggs for 2 minutes until foamy. Slowly add the sugar and continue to beat for 15 minutes until the mixture triples in volume.
Remove bowl from mixer and add half of the flour, fold into mixture until well combined. Repeat with the remaining flour.
Add butter and mix until combined and cake remains airy. Do not overmix.
Bake for 10 minutes. To check the cake is done, a toothpick will come out clean when inserted.
Remove from oven and allow to cool completely.
When cake has cooled, whip butter in stand mixer using the whisk or paddle attachment.
Add salt, whipping cream and vanilla. Continue to whip for 5 minutes or until fully incorporated and the mixture becomes fluffy.
Using a slow speed, gradually add the icing sugar, once fully mixed, increase to a high speed and whip for 2 minutes.
To assemble your coffin cake, cut 5 coffin shapes using a 4” cutter and place them onto serving plate. These are the coffin bases.
Place the 4” coffin cutter onto the cake and place the 3” cutter inside the larger one, leaving an equal space all around. Push down firmly on both together which will cut out the lid and sides of your coffin cake. Gently transfer both cutters (with the cake inside) onto the first coffin base and gently remove the inner cutter with the cake still inside. Remove the larger cutter leaving the thin cake outline to form the sides of the coffin. Remove the coffin lid shape from the larger cutter and set aside. Repeat for the other four coffin bases.
Pipe the interior of the coffins with the butter cream and place a mini KitKat bar on top of each. Gently place the lid at an angle leaning against the coffin base. Alternatively you can conceal the KitKat figure under the lid.
Create a spooky cemetery on the serving plate by spreading cookie crumbs around the coffins for a dirt floor.
Tips
Easier Cutting
Make cake a day ahead for easier cutting
Put a lid on it
Remove inner “lid” before side of coffin, very carefully
Planning your layout
Before cutting, mark where you’re cutting by gently pressing cutters on cake without cutting
Perfect Butter Cream
If your butter cream is too stiff, add more whipping cream. If it is too loose, add additional icing sugar.
What you need
Ingredients
How to prepare
Instructions
Preheat oven to 350
Line an 18x13 baking sheet with parchment paper, ensuring the parchment paper also covers the sides.
Sift dry ingredients together.
Using a stand mixer with whisk attachment, beat eggs for 2 minutes until foamy. Slowly add the sugar and continue to beat for 15 minutes until the mixture triples in volume.
Remove bowl from mixer and add half of the flour, fold into mixture until well combined. Repeat with the remaining flour.
Add butter and mix until combined and cake remains airy. Do not overmix.
Bake for 10 minutes. To check the cake is done, a toothpick will come out clean when inserted.
Remove from oven and allow to cool completely.
When cake has cooled, whip butter in stand mixer using the whisk or paddle attachment.
Add salt, whipping cream and vanilla. Continue to whip for 5 minutes or until fully incorporated and the mixture becomes fluffy.
Using a slow speed, gradually add the icing sugar, once fully mixed, increase to a high speed and whip for 2 minutes.
To assemble your coffin cake, cut 5 coffin shapes using a 4” cutter and place them onto serving plate. These are the coffin bases.
Place the 4” coffin cutter onto the cake and place the 3” cutter inside the larger one, leaving an equal space all around. Push down firmly on both together which will cut out the lid and sides of your coffin cake. Gently transfer both cutters (with the cake inside) onto the first coffin base and gently remove the inner cutter with the cake still inside. Remove the larger cutter leaving the thin cake outline to form the sides of the coffin. Remove the coffin lid shape from the larger cutter and set aside. Repeat for the other four coffin bases.
Pipe the interior of the coffins with the butter cream and place a mini KitKat bar on top of each. Gently place the lid at an angle leaning against the coffin base. Alternatively you can conceal the KitKat figure under the lid.
Create a spooky cemetery on the serving plate by spreading cookie crumbs around the coffins for a dirt floor.
Tips
Easier Cutting
Make cake a day ahead for easier cutting
Put a lid on it
Remove inner “lid” before side of coffin, very carefully
Planning your layout
Before cutting, mark where you’re cutting by gently pressing cutters on cake without cutting
Perfect Butter Cream
If your butter cream is too stiff, add more whipping cream. If it is too loose, add additional icing sugar.
