The Walking Dead Chocolate Zombie Cake

I'm a big fan of The Walking Dead show on AMC and felt inspired this year. I am not a professional cake maker, but I do enjoy making these Halloween cakes. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

cooking spray

all purpose flour, for dusting

8 ounce jar of apricot jam

powdered sugar, for dusting

4 ounces unsalted butter, at room temerature

2 cups powdered sugar (250 grams)

1 tsp vanilla extract

2 tbsp whole milk

pinch of salt

2 pounds marzipan paste, vanilla

3 tbsp glucose syrup

8 tbsp powdered sugar

Wilton Green Gel Food Color

Wilton Red Gel Food Color

Wilton Yellow Gel Food Color

Wilton Blue Gel Food Color

vanilla extract, for painting face

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CHOCOLATE CAKE (MAKES 2 LAYERS)

2½ cups all purpose flour (315 grams)

2 cups granulated sugar (400 grams)

1½ tsp baking powder

1 tsp baking soda

1 tsp salt

3 large eggs, at room temperature

¾ cup vegetable oil½ cup sour cream

2 tsp vanilla extract

1 cup unsweetened cocoa powder (100 grams)

1½ cups hot water

Start by making the first 2 layers of the cake. Preheat the oven to 350F and coat two 9-inch round cake pans with cooking spray. At this point you have 2 options. Either dust with flour or insert a round piece of parchment paper.

Combine the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer on low speed.

In a medium bowl, combine the eggs, vegetable oil, sour cream, and vanilla extract. Mix well.

Add the mixture to the dry ingredients. Mix until smooth.

In another bowl, combine the cocoa powder with the hot water. Mix well.

Add the cocoa mixture and mix until thoroughly combined.

Divide the batter between the 2 prepared cake pans.

Bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Repeat steps 1-8 until you have 6 chocolate cake layers.

I used a styrofoam head to take measurements for the size of my cake.

To make the buttercream, beat the butter until soft. Then add the sugar, vanilla extract, and salt. Whisk until light and fluffy. Add the milk and whisk until light and fluffy. Place in the fridge until ready to use.

In a small pot over low heat, melt the apricot jam.

Place your first layer down and apply a thin layer of the melted jam. Then apply a thin layer of the buttercream over the jam. Add your next chocolate cake layer and repeat with a layer of jam and a layer of buttercream. You want 5 layers each with jam and buttercream. Top with the final 6th cake layer.

At this point, I took out my measurements from step 9, cut them out, and used them as a reference point for cutting the main frame of the head.

I used a serrated knife to gently cut and shape the head. (I froze the cake at this point.)

I began shaping the ears first. Then I used a melon baller to make the eyes. I gently used my hands to shape the eyes.

I used a melon baller to make the indents in his forehead. I took a small piece of cake I cut off and stuck it on for his nose. The cake itself is very workable. Finally I shaved off a small layer for his mouth.

Make and final touches need and freeze the cake.

Combine all the ingredients for the marzipan paste and knead until a workable dough is forms.

I placed three pieces of parchment paper that were 11 x 17 on a clean surface. I heavily dusted the parchment papers with powdered sugar and began to roll the marzipan dough into a large enough piece that would fit over the cake head. I took the cake out of the freezer and placed the back of the head on the lower part of the rolled marzipan dough. Then I used the parchment paper to quickly lift the dough over the cake head. I then flipped the cake right side up and proceeded to press the dough into the cake.

Press the marzipan dough into the cake.

Add details to the face, such as shaping the ears, making cuts and wrinkles lines on the face, etc.

Add 3-dimensional details with the remaining marzipan, such as the teeth and eyes.

Create colors by mixing the gel food colors with a little vanilla extract and paint onto to the marzipan.