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I’ve really been loving working with wafer paper lately, wafer flowers in particular, and while I was working on some flowers and planning out some tutorials, the idea for this mummy cake popped in my head. I sketched it out and couldn’t wait to get started. And now, I’m super excited to share it with you. I’ve got a few Halloween tutorials lined up to share in the coming weeks and this Halloween mummy cake tutorial is definitely one of my favorites. Not only is it super cute, and perfect for any Halloween gathering, but it’s super easy to make, you only need a few supplies and it is not at all time consuming as it may look.
Supplies:
3 tier cake (I used 6×5, 8×5 and 10×5 tiers), stacked and covered in white/off-white fondant
Fondant: bright green, white and black (alternatively, modeling chocolate will work here too) – I used Satin Ice
Circle cutters: 1 1/2″ (38mm), 1″ (25mm), 5/8″ (16mm)
Piping tip #3 OR piping tip #4
Plastic Wrap/clingfilm
Light brown petal dust ( I used Spanish Moss)
Dusting brush
Small brush for piping gel
Making mummy eyes
I opted to go with more of a cartoonish look for my mummy eyes. Super creepy eyes would also be fun here. To make the eyes, you need a few different size round cutters, as well as black, white and green fondant. Plastic wrap is also needed. This helps to make the eyes have more rounded edges and more of a puffed look.
1. Roll the white fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the largest, 1 1/2″ cutter over the plastic wrap. Set aside.
2. Roll the green fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the medium sized, 1″ cutter over the plastic wrap.
3. Brush the back of the green circles with a small amount of piping gel. Place the green circles onto the white rounds. I placed mine on randomly.
4. Roll the black fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the smallest, 5/8″ cutter over the plastic wrap.
5. Brush the back of the black circles with a small amount of piping gel. Place circles onto the green rounds. Again, I placed mine sort of randomly.
6. Thinly roll out some white paste. Use a piping tip size 3 or 4 to cut out 2-3 small circles for each eye. One of the circles goes on the black round, or pupil, and the others are placed the randomly on the green part. Use just a tiny amount of piping gel to attach.
7. With a dusting brush, lightly dust brown petal dust over the white parts of the eye. Add very little at a time. You want just a little bit of color.
Now, the black background for the eyes needs to be placed on the cake before attaching the eyes. To do this, cut out a section of fondant in the center of the middle tier, that is just a little bit bigger than the size of the eyes. Roll out some black fondant the same thickness as the fondant on your cake, and place into the hole. Cut off any overhanging black fondant. The idea here is to make the black fondant flush with the cake, rather than adding an additional layer of fondant on top. Adding an additional layer makes it look a bit too bulky and the black will show more through the wafer paper more once they’re attached.
Brush the back of the eyes with piping gel and place them onto the black fondant.
Wafer Paper Strips
I’ll admit, I thought this part of the cake was going to take me a while. But once the strips are cut and dusted, it takes no time to put them on the cake. Cut the strips on the long side of the wafer paper with a pair of scissors, cutting them from 1/2″ to 1″. I didn’t measure my strips at all so no need to be exact, nor do they need to be perfectly straight. No worries if the wafer rips, or is damaged in any way – use it! I used 15-20 wafer sheets for my strips, but this amount will vary from person to person.
Assembling the mummy cake
With a dusting brush, on the rough side of the wafer paper, lightly dust random areas of the strips with the light brown petal dust. Make sure to keep a variety from strip to strip. You don’t want them to all look the same. I kept my dusting pretty light, but if you’re wanting more of an aged, deeper, darker and dirty mummy, use a darker shade of brown petal dust (or 2) to dust on the strips as well.
I tried to hide most of the ends of the wafer strips, so it has more of a wrapped look, and doesn’t look so segmented. Tuck the ends of the strips as you place them onto the cake. You can definitely keep some of the ends revealed as I did in some areas. Also note that you do not have to cover every inch of the fondant. A few areas peeking through is no big deal. It still blends in and looks cohesive.
Once all the strips are on the cake, go back with your dusting brush and add some more color to the strips if you would like. Also, dust over the exposed fondant so that it blends in more with the wafer paper.
Some notes on serving
Wafer paper is edible, but people don’t generally want to eat it. It’s also a bit of a pain to try to cut through. Before serving this cake, I recommend removing the wafer as you slice and serve it. Also, because wafer paper is easily effected by humidity and water, I would not refrigerate this cake once it’s done. Add the wafer just before delivering the cake if it is for a client or friend.
I hope you guys love this super cute mummy tutorial like I do! Let me know if you have any questions in the comments below or on social. If you make this cake, tag me on Instagram – I would LOVE to see it!
Enjoy!
Ash xx
For more autumn themed tutorials, check out these posts:
Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial
Floral Piped Royal Icing Cake Tutorial
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