This insanely fun brownie will definitely be a scream at your Halloween party! The brownie is first baked in the Wilton Skeleton Cake Pan, and then decorated using Decorator Preferred Fondant and tinted buttercream icing.
Make hair 1 day in advance. Knead in 1/4 teaspoon Gum-Tex into 1 oz. black fondant. Roll fondant into log, 1/8 in. dia. Cut 15 pieces of various lengths, approximately 3 in. to 4 in. long. Wrap 4 in. pieces around lollipop sticks. Let dry, about 10 to 15 minutes. Remove and let all pieces dry on cornstarch-dusted cake board overnight.
Bake brownie skeleton. Prepare batter following recipe. Bake and cool brownie according to skeleton pan package instructions. Unmold on foil-covered cake board, cut 1 in. larger than cake pan.
Shape person. Prepare buttercream icing following recipe directions. Tint portions copper (for skin tone shown) and black. Reserve remaining white. Use tip 2A, cut disposable decorating bag and white icing to pipe torso, legs and feet areas, and arms. Use tapered spatula to smooth and shape areas for more dimension as needed. Reserve remaining white icing.
Make pants. Use fondant roller with purple guide rings to roll out 5 oz. of black fondant 1/8 in. thick. Cut rectangle, 4 3/4 in. long x 4 1/2 in. wide, and then cut out slit in center to separate legs, 3 in. deep from bottom edge of fondant. Place fondant on brownie, and gently smooth with fingers as needed. Reserve remaining black fondant.
Make shoes. Use fondant roller with purple guide rings to roll out reserved black fondant 1/8 in. thick. Cut two rectangles, each 2 1/2 in. long x 1 1/2 in. wide. Place fondant on brownie, and gently smooth with fingers, rounding edges and trimming as needed.
Make straitjacket. Use fondant roller with purple guide rings to roll out 6 oz. white fondant 1/8 in. thick. Cut torso shape, 5 in. long x 4 1/2 in. wide at bottom and 2 1/4 in. wide at top. Place fondant on brownie, and gently smooth with fingers. Cut two rectangles, each 8 in. long x 2 in. wide, for arms. Use tip 2A to pipe arms on sides and overlapping on torso. Place fondant on piped arms, and gently smooth with fingers. Fold ends of arms over waist area and overlap. Reserve remaining white fondant.
Make straps. Knead 1/2 in. ball of white fondant into 1/8 in. ball of black fondant to make gray fondant. Tint 1 1/2 oz. white fondant light brown. Use fondant roller with purple guide rings to roll out light brown fondant 1/8 in. thick. Cut two strips, 7 in. long x 1/2 in. wide, and two strips, 1 1/2 in. long x 1/2 in. wide. Position 7 in. strips across the body for straps, and use damp brush to attach.
into a square buckle. Position on straps, and use damp brush to attach. Use narrow end of tip 4 to make holes in shorter pieces for strap ends. Use damp brush to attach inside buckle opening. Roll two gray logs, each 1/8 in. dia. x ½ in. long, for prongs and attach to hole in strap ends.
Decorate head. Use tip 2A, cut disposable decorating bag and copper icing to pipe head shape. Use tapered spatula to smooth head as needed. Use tip 3, cut disposable decorating bag and black icing to outline eyes and eyebrows, and to outline and fill in mouth. Use finger dipped in cornstarch to pat mouth smooth. Use tip 3 and white icing to pipe teeth. Insert fondant hair pieces into head.
Ever wonder what Dracula looked like as a child? This 3-D Halloween cake could be the answer! Sure to please your party guests, this creature of the night is baked using the Classic Wonder Mold and Mini Ball pans.