Severed Fondant Heads

Here is a dessert that is sure to creep out the guests at your next party. Follow these easy step-by-step instructions to make your own.

Start with a baked 9×13″ sheet cake (any flavor works – try red velvet so they look cool when you cut into them). Cut the cake into 8 rectangles, and begin to make your head shapes. Round the edges so that the fondant will lay smoothly.

Use cake scraps to add a nose, and thinly frost the cakes with buttercream frosting.

Dye fondant a peach color, using a tiny drop of brown food coloring. One pound of fondant should cover all 8 faces easily. Roll out fondant thinly, on a powdered sugar covered surface, and cover cake faces. Trim extra fondant, being careful around the edges.

Paint faces on the cakes using a small paintbrush and food coloring. Add hair by piping different colored buttercream onto the cake.

Bring 1 cup water, 1 cup corn syrup, and 2 cups sugar to boil. Continue cooking until it reaches 300F on a candy thermometer. Pour into a foiled lined and buttered sheet pan. Once hard, break into shards of “glass.”

Add a drop of red food coloring to some corn syrup to make “blood.” Now the fun part! Stab your cake faces with the shards of candy glass and add some corn syrup blood. You can use a pastry bag, or just drizzle the blood on.

Move your faces to a serving platter, and serve up severed heads to your guests!