Need A Cake To Bleed When Cut!!!!

Decorating By szakacs Updated 17 Mar 2011 , 6:02am by snowboarder

szakacs Posted 13 Mar 2011 , 8:09pm
post #1 of 19

I was wondering if ANYONE can please help or point me in the right direction.
My friend is having a birthday Saturday and wants a "Dexter" style cake. He wants a cake that when he cuts into it it will bleed a little how do I make this happen. I will be covering a "body part shaped" cake in fondant. the whole cake doesn't have to bleed just the first slice. OR I was even thinking of just having my friend take a knife and make a cut in the side of the cake before slicing it, and having the (blood) come out from there, like when Dexter takes his blood slide samples from his victims( for those of you who watch the show.)
I hope this makes sense any feed back will help.

Thank you to all who take the time to provide any feedback icon_smile.gif

18 replies
MaryAnnPriest Posted 13 Mar 2011 , 8:16pm
post #2 of 19

I wish I could help you on this. I can't think of anything that is food safe. If I do think of something I'll post. I'd love to see what other people come up with.

mmmmmmmmcake1954 Posted 13 Mar 2011 , 8:24pm
post #3 of 19

I am really not sure if this will work - just a thought! wrap some fondant or something that is edible around a straw to make a tube, block one end, fill with a dark coloured raspberry coloured edible gel, block the other end and insert into the cake where the first cut would be made before torting? decorating. HTH

mmmmmmmmcake1954 Posted 13 Mar 2011 , 8:25pm
post #4 of 19

icon_rolleyes.gif Sorry forgot to say to remove the straw before filling!

VentureSister Posted 13 Mar 2011 , 8:45pm
post #5 of 19

There was another older thread that wanted the same effect for a Trublood themed cake (I think).

Diva315 Posted 13 Mar 2011 , 8:51pm
post #6 of 19

How about inserting strawberry jam or strawberry glaze (http://litehousefoods.stores.yahoo.net/stgl.html) into a section of the cake and having your friend cut from that section? I'm not a pro at decorating, but I'm thinking you can cut a well into the section of the cake you want to cut from and fill it will jam or glaze the cover it, it could work. I'm sure you could thin it out if it is too thick. Good luck and please post a pic when you make it. icon_biggrin.gif

ChunkkeeMunkkee Posted 13 Mar 2011 , 8:52pm
post #7 of 19

my head is going in one thousand directions with this. Y not make a filling that has a little runnier consistency than the average clear gel stuff that goes w/strawberries or cherry pie filling. Maybe you can dam one section of the cake to hold the "blood" filling and designate that area as "first cut zone". You might need to put a layer of buttercream under that filling so it doens't soak into the cake. Perhaps color that buttercream to match color of cake. Hope I make sense. I can see it in my head. Some things are so hard to translate from concept to comment. * sigh *

VentureSister Posted 13 Mar 2011 , 8:52pm
post #8 of 19

Here is a thread that has some discussion on how to do it.

bakencake Posted 13 Mar 2011 , 8:55pm
post #9 of 19

I did it and it worked!!! this is how. Since my cake was just 4 inches high, its a box cake i will post pic if i can, and didnt have to stack I will show how i did it. I baked 2 square cakes, one to put on top of other. I put bottom layer on board, scooped out about 3 inch chunk of cake in the middle, then iced the whole cake along with the hole with. I then put a mixture of corn syrup and red food coloring, which when mixed together it looked like blood, and poured it in the iced hole. if you dont ice the hole the syrup will just soak in the cake but when iced the syrup just sits there. then put the top layer on the cake and ice as usual. when you cut into it it will bleed. hope i explained it correct.
http://bakencake.com/wp-content/uploads/2010/10/IMG_0528.jpg

bakencake Posted 13 Mar 2011 , 8:58pm
post #10 of 19

while i was typing i notice several people wrote replies. chunkymonkey's reply was pretty much the way i did it

cakeyouverymuch Posted 13 Mar 2011 , 8:59pm
post #11 of 19

The paint tube on this cake was made of candy clay and covered in fondant. It was hollow and before I put the top on I filled it with white buttercream. The kids who eventually ate the cake were able to pull the top off and squeeze out the "white paint". How does this help you? Well, you could make a sort of pillow out of fondant, fill it with "blood" and seal it on all sides. I'd use a corn syrup and red food color mix for the blood the way they do on movie sets. Hollow out a space between the layers of your cake and put the chilled "blood bag" in that space. I'd chill it so its not too flexible while you decorate the cake over and around it. Once the cake sits for awhile the "blood bag" will come to room temperature and when its cut it should "bleed" quite nicely. HTH

http://cakecentral.com/gallery/1959548

I'd be really interested to know if this works for you (if you use the idea) and would love to see a photo of the "bleed".

scp1127 Posted 14 Mar 2011 , 2:08pm
post #12 of 19

Georgetown Cupcakes melted marshmallows and added food coloring. She used it as a filling for her halloween cupcakes. The filling did not re-solidify.

szakacs Posted 15 Mar 2011 , 10:19pm
post #13 of 19

Thank you everyone for all the great suggestions!!!, I am going to try my best and hopefully I will get the ooze effect, Heres to my fingers crossed that I get a good cake made for Saturday

chefjess819 Posted 15 Mar 2011 , 10:41pm
post #14 of 19

i tried to have my voodoo cake "bleed". strawberry gel didn't work. i piped a lot into the little canals i made in the cake. didnt bleed at all. just smeared on the knife when cutting. maybe a fondant pouch inserted into a hole in the cake...that way you get more of a pouring effect....

nursingnellie Posted 16 Mar 2011 , 6:13am
post #15 of 19

No new ideas, just wanted to say how AWESOME that cake sounds - what a great idea, aybe I'll do one like it for my dh birthday this year. icon_smile.gif

As for the blood itself, definitely go with corn syrup + food color - it's how we make stage blood and use it for everything from special effects to makeup jobs. Works like a charm, looks awesome, tastes good too!

I can't wait to see this cake!

cake_architect Posted 16 Mar 2011 , 6:43am
post #16 of 19

i definitely think a fondant pouch is the way to go! i LOOOVEEEEEEE dexter so i'm super excited to see this cake icon_biggrin.gif maybe lay the pouch against the cake, embedded in the buttercream, so that its flush when you put the fondant over it. then when you make the slit with the scalpel (in that area) the blood will fill the slit and slightly drip, just like on the show. hth!

corpsequeen Posted 17 Mar 2011 , 12:07am
post #17 of 19

I would think a raspberry or strawberry filling (thinned so it can flow easier) would work? As someone else said carve a bit down into the bottom layer, I would say about half inch from the whole cake but still leaving a ridge/dam around the edges. Frost with a crusting buttercream (on both sides of the layers) so the thinned filling doesn't soak into the cake. And put a hefty amount of filling in so it can ooze. That way the whole cake would bleed AND taste good! I don't know abou you guys but I really wouldn't want to eat a piece of cake covered in corn syrup blood, just because it's edible doesn't mean it tastes good! Give it some trial runs on small cakes if you have time!

Edit:typo

bakencake Posted 17 Mar 2011 , 12:30am
post #18 of 19
Quote:
Originally Posted by corpsequeen

I would think a raspberry or strawberry filling (thinned so it can flow easier) would work? As someone else said carve a bit down into the bottom layer, I would say about half inch from the whole cake but still leaving a ridge/dam around the edges. Frost with a crusting buttercream (on both sides of the layers) so the thinned filling does soak into the cake. And put a hefty amount of filling in so it can ooze. That way the whole cake would bleed AND taste good! I don't know abou you guys but I really wouldn't want to eat a piece of cake covered in corn syrup blood, just because it's edible doesn't mean it tastes good! Give it some trial runs on small cakes if you have time!




exactly!!!!

snowboarder Posted 17 Mar 2011 , 6:02am
post #19 of 19
Quote:
Originally Posted by bakencake

scooped out about 3 inch chunk of cake in the middle, then iced the whole cake along with the hole
http://bakencake.com/wp-content/uploads/2010/10/IMG_0528.jpg




This is what I did and it worked great. I uploaded the test cake I did in my photos. I made pomegranate syrup for the blood. I baked the bottom layer thicker than the top and cut a hole in the middle of that layer. Iced it very well with SMBC and then filled it with the pom syrup. I also iced the bottom side of the top cake layer with SMBC and placed it on the bottom cake layer with the icing side down. Iced and deco as usual. No leaking, oozing or soaking into the cake. Since this was a test cake, I just used the rest of my SMBC to ice the cake. But the combo of chocolate and pomegranate is great together and this would've been even more delicious covered with ganache.

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