Apple Mummy Cakes

Ingredients:

Cake

• 2 cups of flour
• 1.5 tsp apple pie spice
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 165 g unsalted butter, melted
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 3/4 cup sour cream
• 3 large eggs
• 1.5 tsp vanilla extract
• 1 apple, grated

Glaze

• 2 cups chilled heavy cream
• 3/4 cup sour cream
• 2/3 cup powdered sugar
• 1/4 tsp vanilla extract
• Candy eyes, for decoration

Preparation:

1. Bake the cake:

   
   Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking dish with foil, leaving an overhang on both sides; spray with cooking spray. In a medium bowl, whisk together the flour, apple pie spice, baking powder, baking soda, and salt. In a large bowl, beat the melted butter with the white and brown sugars, sour cream, eggs, and vanilla extract until smooth.
   
2. Using a silicone spatula, fold the grated apple and dry ingredients into the butter mixture until smooth. Pour into the prepared pan and bake until springy when gently pressed, 25-30 minutes. Transfer the pan and cake to a wire rack and let cool completely.

3. Prepare the glaze:

   
   In a large bowl, combine the heavy cream, sour cream, sugar, and vanilla extract and beat with a mixer on medium speed until thickened, about 1 minute. Increase the speed to medium-high and beat until stiff peaks form, about 3 more minutes.
   
4. Transfer the frosting to a large pastry bag fitted with a flat tip. Remove the cake from the pan by pulling the foil overhang. Cut the cake into rectangles and transfer to a serving plate. Pipe the frosting in a zigzag pattern to resemble mummy bandages. Attach candy eyes to the frosting.