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Mummy Mallow Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 104 reviews
  • Author: Villerius
  • Prep Time: 1 hr
  • Cook Time: 40 mins
  • Total Time: 1 hr 40 mins
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

A festive and fun Mummy Mallow Cake perfect for Halloween celebrations. This layered sponge cake is filled with morello cherry jam and desiccated coconut, frosted with a creamy cheese icing, and decorated with marshmallows, liquorice allsorts, and pirate sprinkles to create a mummy-themed design. Moist, flavorful, and visually delightful, this cake serves 16 and is ideal for parties and special occasions.

Ingredients

Scale

For the filling

  • 6 tbsp Tesco Finest morello cherry jam
  • 2 heaped tbsp desiccated coconut

For the sponge

  • 275g unsalted butter, softened
  • 375g caster sugar
  • 2 tsp vanilla bean paste
  • 6 medium eggs, beaten
  • 425g plain flour, sifted
  • 3 tsp baking powder
  • 5 tbsp hot water

For the icing

  • 200g icing sugar
  • 125g soft unsalted butter
  • 125g soft cheese

To decorate

  • 200g ready rolled royal icing
  • 200g marshmallows
  • 2 x 190g bags liquorice allsorts
  • 1 x tub pirate sprinkles

Instructions

  1. Prepare the oven and tins: Preheat your oven to gas mark 4 (180°C, fan 160°C). Lightly grease and line three 18cm (7 inch) cake tins with nonstick baking paper to prevent sticking.
  2. Make the sponge batter: In a large bowl, cream together the softened butter, caster sugar, and vanilla bean paste using an electric mixer until very light and fluffy, about 2-3 minutes. Gradually add the beaten eggs a little at a time, beating well between each addition; stir in 1 tbsp of flour if the mixture starts to curdle. Fold in the remaining flour, baking powder, and hot water in stages, mixing until the batter is smooth and lump-free.
  3. Divide and bake the sponges: Pour the batter evenly into the prepared tins, approximately 495g (15 1/2 oz) of mixture per tin. Smooth the tops and bake for 30-40 minutes until the cakes have risen, turned golden, and are springy to the touch. Test doneness with a skewer; it should come out clean.
  4. Cool and trim: Remove the cakes from the oven and let them cool in their tins for 5 minutes before transferring to a wire rack to cool completely. Once cooled, trim the tops and edges so all layers are even and flat, ensuring a balanced cake when stacked.
  5. Prepare the icing: In a mixing bowl fitted with a paddle attachment, combine the soft cheese, soft unsalted butter, and icing sugar. Beat on medium-high speed for 5 to 7 minutes until the icing is pale, fluffy, and smooth. Electric beaters can be used as an alternative.
  6. Assemble the cake layers: Place a small dab of icing on a 30cm (12in) round cake board to secure the first cake layer. Spread half the morello cherry jam evenly over this layer, leaving a border around the edges, then sprinkle with desiccated coconut. Add the second cake layer and repeat the jam and coconut layer before topping with the final cake layer.
  7. Ice the cake: Apply a thick, roughly spread layer of icing all over the cake using a palette knife to create a lightly padded texture effect. This rustic icing finish complements the Halloween theme.
  8. Create the mummy face decoration: Build a white marshmallow mound in the center of the cake top. Use yellow and black liquorice allsorts for the eyes, securing them with cocktail sticks pushed through the marshmallows into the cake. Form eyebrows with black allsorts and fashion a mouth from striped black and white sweets.
  9. Apply royal icing strips: Unroll the ready rolled royal icing and cut it into thin strips. Layer these strips over the mummy face to simulate bandages, leaving the sides of the cake undecorated.
  10. Add final decorations: Decorate the cake sides with black skulls from the liquorice allsorts and scatter pirate sprinkles around for an extra spooky touch.
  11. Freezing and defrosting: Bake and cool the cake layers but hold off on decorating or icing if freezing. Wrap well in clingfilm and foil, freeze for up to 3 months, and defrost wrapped at room temperature. Add icing and decorations after full defrosting.

Notes

  • Ensure all cake layers are trimmed evenly for a balanced finish and stable stacking.
  • Use cocktail sticks carefully to safely secure decorations without piercing too deeply.
  • The icing should be applied thickly but with a rustic, rough finish suitable for a Halloween mummy look.
  • For best results, allow cakes to cool completely before assembling and decorating.
  • This cake is best enjoyed fresh but can be frozen before decoration for later use.
  • Consider chilling the completed cake slightly before slicing to maintain shape.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 682 kcal
  • Sugar: 81 g
  • Sodium: 0.4 g
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 105.6 g
  • Fiber: 1.2 g
  • Protein: 6.8 g
  • Cholesterol: 105 mg

Find it online: https://evelynseats.com/mummy-mallow-cake-recipe/