Easy No Bake Mini Mummy Cakes
These adorable mini mummy cakes are an easy no bake Halloween treat idea that the kids will love to make for all of their friends. Perfect for a boo your neighbor treat or a Halloween party, you will love how simple and easy these are to make!
You know I love a simple treat idea that kids can make all on their own and I’ve got another fun one to share with you for Halloween today!
These would look so adorable on a platter next to the Purple People Eater cupcakes and the Harry Potter inspired Giant Spider cupcakes. These little mummy cakes made me realize you could totally use Ding Dongs to make the spider cupcakes too which would be even easier!
Ingredients
- White Fudge Ding Dongs
- White Cookie Frosting
- Candy Eyes
Possible substiutions:
You can absolutely use homemade vanilla frosting if you don’t want to use the store bought stuff or can’t find it.
I am rather partial to my buttercream frosting which would work for this with a little bit of extra milk added to make it a bit easier to pipe.
If you are partial to cupcakes or wanting a more budget friendly option, you can absolutely use the same process here on them instead of the Ding Dongs.
Other supplies needed:
- Scissors
- Cooling rack
- Parchment paper
- Serving platter
How to make this:
- Open Ding Dongs and lay on a cooling rack.
- Cut the tip off the frosting tube about ⅓ of the way down. Use a butter knife to gently flatten the tip of the frosting tube so it comes out in ribbons and not strings.
- Use the frosting to affix 2 eyes to each Ding Dong.
- Cover the top of each Ding Dong in long ribbons of frosting to get the mummy design. Let it drape down the sides as well to give it the tattered mummy look.
- Repeat with all the Ding Dongs and allow them to dry.
- Arrange on a serving platter and serve!
Top Tips
Keep your hands dry when adding the candy eyes otherwise you may smear the black paint of the eyeball. Tweezers can come in handy when applying small pieces like the candy eyes.
Work slowly and apply light even pressure on the frosting bag. It might be worth it to do a practice strip or two before starting on the mummies.
Note: If you are right handed, I would work on the mummy cakes from left to right on the cooling rack. If left handed, start on the right and make your way left. That way you don’t accidentally stick your hand in a decorated cake!
Top tips for cooking with kids
This is such a fun treat for kids to make but my number one advice is to let them make them however they want! They may not look quite as adorable as you could have made them but that’s not the point.
Plus, mummies will probably look a bit ragged after thousands of years in a tomb, right?
If working with multiple children at the same time, have multiple frosting bags and all of the Ding Dongs unwrapped and divided up before inviting them to start.
See here for more tips on cooking with kids!
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Equipment
- Serving platter
Ingredients
- 1 10 count White Fudge Ding Dongs
- 1 package Betty Crocker White Cookie Frosting
- 20 Wilton Candy Eyes
Instructions
- Open Ding Dongs and lay on a cooling rack.
- Cut the tip off the frosting tube about ⅓ of the way down. Use a butter knife to gently flatten the tip of the frosting tube so it comes out in ribbons and not strings.
- Use the frosting to affix 2 eyes to each Ding Dong.
- Cover the top of each Ding Dong in long ribbons of frosting to get the mummy design. Let it drape down the sides as well to give it the tattered mummy look.
- Repeat with all the Ding Dongs and allow them to dry.
- Arrange on a serving platter and serve!
