1 24 oz box of fondant (Wilton brand is found at many markets, and also at Michaels)
Stand mixer with dough hook and pasta attachment
Black food coloring
Green food coloring
Gnocchi roller or gauze/cheesecloth and a rolling pin
Sugar-Free Applesauce Spice Cake Recipe:
Preheat oven to 350. Spray 2 8” cake pans with oil, line with parchment, spray again and set aside.
Put cake flour, salt, cinnamon, pumpkin pie spice and ginger in a bowl and stir.
Into a separate large mixing bowl place the softened butter and applesauce. Cream together with your hand or stand mixer until smooth. Next, add the Splenda, and blend until incorporated. Add the eggs, vanilla next and lastly, add the baking soda and white vinegar, mixing briefly to incorporate.
Add ⅓ of the flour mixture to the wet ingredients and mix until incorporated; then add 1c. buttermilk, then ⅓ flour mixture, the last cup of buttermilk, and the remainder of the dry ingredients. Divide the mixture evenly amongst the 3 pans, and bake for 35 minutes , or until the middle of the cakes spring back when tapped in the center.
Remove from oven, place on wire racks for 15 minutes, then remove from the pans and cool thoroughly. Finish by frosting with Sugar-Free Cream Cheese Frosting.
If making cupcakes, bake at 350 for 15 minutes until centers are domed and a toothpick comes out clean when inserted in middle. Cool on racks, frost, and refrigerate until ready to serve.
Sugar-Free Cream Cheese Frosting
Into a large bowl place the cream cheese and 1 cup of the whipping cream.
Using your stand or hand mixer, beat until light and fluffy. Add in Vanilla, lemon juice and a pinch of salt.
Then add the remaining cup of whipping cream and mix until soft peaks form.
Add in the Splenda, and whip until peaks are a little firmer Refrigerate until ready to use, and frost your favorite cake!
The Mummy Treatment!
For this special Halloween treatment of the cake, keep in mind there is no reasonable substitute for fondant, so plan on peeling it off for any who won’t or can’t have sugar.
Knead fondant on countertop dusted with cornstarch, or in your stand mixer with the dough hook until soft and pliable – about 3-5 minutes.
Pinch off a small amount (the size of a ping pong ball), place in a zip lock bag and add 6-8 drop of black to it. Close bag and knead until color incorporated and set aside.
Take another pinch the size of a small walnut, add 2-3 drops of green, mix and set aside.
Wash hands and countertop and dry thoroughly.
Divide remaining fondant into 4 pieces, dust lightly with cornstarch, and run through the “zero” setting of your pasta machine, repeat on “1”, and finish on “2.”
Lay out sheets of fondant on countertop and with gentle pressure push your gnocchi board repeatedly on the fondant in one direction, and then perpendicular to that to mimic the texture of cloth. If you don’t have a gnocchi board, lay some cheesecloth or guaze on your fondant, and roll over it with moderate pressure with a rolling pin. Remove cloth. Alternately, leave it smoothe! It will still look amazing.
Cut lengths of “fondant guaze” to about 1” width and start to alternate covering your frosted cake in all directions. Trim pieces at the bottom and use to fill in gaps. Reserve one length of fondant for the finish.
Now, take you black fondant, run it through you pasta machine a few times until smooth and color is even.
Cut out a piece about 2x7 inches and place on top of your cake.
Roll out the green fondant and cut into about 2” circles.
Cut the black scraps into 1” circles.
Create the effects you want with the eyes.
Take the remaining white fondant, texture it, cut it and drape over most of the black and a little onto the eyes, so it looks as though they are peering through the mummy guaze.
You can stop here, or brush lightly with clear or white luster dust for a special effect. Pipe a little frosting at the base of the cake to “seal” it until ready to serve!