Halloween Bloody Skull Cakes

These cakes will add a major creep factor to your dessert table - and they’re bloody easy to make!

Makes 6 skulls

Note: I used this Nordicware skull pan, but you can make these in a regular old muffin tin and rename them bloody cakes.

Cake

1 box red velvet cake mix
- 3 eggs room temperature
- ⅓ cup vegetable oil
- 1 cup water

If using skull bake pan, be sure you flour the inside very, very well to preserve detail. I user Baker’s Joy spray. Use can also use melted butter and flour. Do not use Pam spray unless you are desperate and have no over options. If using muffin tin, don’t use muffin liners. That will ruin the effect.
Mix up cake and bake following instructions on box.
Allow cakes to cool for 15 mins inside pan. Pop out, and let cool completely on wire rack.

Cream Cheese Glaze

Combine all ingredients with hand mixer or in stand mixer until smooth.
Spoon about half into glass bowl or glass measuring cup
Heat in 10-second increments in microwave, stirring in between, until smooth
Slowly pour over half of skull cakes/muffins (cakes should be completely cool, laid out on wire cooling racks, with aluminum or paper spread underneath to catch drippings). Carefully spread around with a spoon or your fingers, until you get the dripping, creepy effect you want. You’ll get messy hands, but it’s worth it.
Repeat with the remainder of the glaze and cakes. Put in fridge for a few moments to allow to set.