“Friday the 13th” Camp Crystal Cake
Friday the 13th traditionally gets a bad rap, but for horror fans, it’s just another excuse to celebrate our favorite machete-wielding maniac.
Learn how to make this easy “Friday the 13th” Camp Crystal Cake with a yummy campfire treat inspired Toasted Marshmallow Filling. Don’t be intimidated by the hockey mask design on the cake – it’s the easiest part of the recipe! If you can trace a picture, you can make this cake…and as always, both the recipe and the template have been provided for you below!
Friday the 13th Camp Crystal Cake
What You Need:
- 2 T of melted butter or margarine
- 1/3 C of flour
- One egg white
- 2 T of sugar
- 4 large eggs
- 3/4 C sugar
- 1 C flour
- 1 t baking powder
- 1 T water
- 1 t of vanilla extract
- Blue gel food coloring (or color of choice)
Toasted Marshmallow Frosting
- 1 C mini-marshmallows
- 1 C powdered sugar
- 1 C butter, softened
- 1/2 t vanilla extract (or one whole teaspoon if omitting vanilla bean paste)
- 1/2 t vanilla bean paste (optional)
- 7 oz of marshmallow cream
- Pastry bags fitted with small decorating tips
- Black and red gel food coloring
- 11x17 jelly roll pan (or rimmed baking sheet)
- Parchment paper
- Nonstick cooking spray
- Jason Voorhees hockey mask template
What To Do:
First, place your printed template onto your baking sheet, and top with parchment paper. Spray your parchment paper with nonstick cooking spray.
Prepare your decorating paste by whisking all ingredients together in a bowl. Then separate into different containers and add gel food coloring. Place the decorating paste into your pastry bags. If the paste seems really soft, place it in the refrigerator for a few minutes to help it firm up.
Then, begin tracing your template by first piping the red and black details of the hockey masks. If you mess up, don’t worry! Just wipe it away and start over. When finished piping, place it in the freezer to harden for about 10-15 minutes. Then, trace the white portion of the hockey masks, and return to the freezer for another 10-15 minutes while you prepare your cake batter.
Next, preheat your oven to 375°F. In a small bowl, mix together the flour and baking powder.
In a separate bowl, or in the bowl of a stand mixer, start beating the eggs, adding the sugar while beating. Beat the mixture for about 2-3 minutes, until the eggs are foamy and light yellow in color; then add in your vanilla and continue to beat until combined. Then gradually fold in the flour mixture with a spoon, just until combined, followed by folding in your tablespoon of water. Then use gel food coloring to color the batter, and fold until uniform in color.
Remove your tray from the freezer, and carefully remove the template from beneath the parchment. Pour the batter over your design, and spread evenly with a spatula.
Place your cake into the oven, and bake for about 10 minutes. Watch closely, and don’t overbake! You don’t want your cake to crack while rolling it up.
While your cake is baking, lay a sheet of parchment paper on your counter, and lightly dust with powdered sugar. As soon as your cake is out of the oven, loosen the edges with a knife or spatula, and flip the cake out onto the parchment. Remove the parchment paper the cake was baked on, then flip onto another sheet of parchment and roll the cake up with the paper. Allow to fully cool at room temperature.
While your cake is cooling, prepare the frosting. First, set your oven to “broil”. Then line a baking sheet with foil or parchment paper, and spray with nonstick spray. Place marshmallows on the baking sheet and broil until golden brown and melty (this only takes about two minutes). Remove pan from oven, and flip marshmallows over. Return to oven and broil other side until brown. Remove from oven and set aside to cool slightly.
In a bowl, beat together butter and powdered sugar for one minute. Add the vanilla and vanilla bean paste and continue and beat for a few more minutes. Add in the marshmallow creme and toasted marshmallows and mix on low until combined.
Once the cake has completely cooled, carefully unroll, and spread with your filling of choice. Then roll the cake up again, and you’re done!