I’ve sadi this before and I’ll say it again, this movie scared me so much as a kid. I refused to watch it after seeing a few scenes. I’ve also always been one of “those” Christmas people. I start listening to the music early, decorate early, and just overall get WAY too excited over that time of year. So a movie that tortured Santa had no business in my life.
Fortunately I’ve done some growing up since then and have actually come to love Nightmare Before Christmas. So pairing that movie with my love of baking was bound to happen. These cakes are so much fun to make and I hope that this recipe brings joy to so many of you this spooky season.
Full Master Guide To Designed Sheet Cakes
Drawing Your Design
This step is where I get most questions. I use an edible marker that you can find on Amazon, here. You can trace the design you want onto parchment paper using one of these edible markers. So you don’t have to be Picasso to make this cake. You can trace the design from an iPad or tablet, or just print out the design you want then trace it from the piece of paper. Whatever works best for you!
If you don’t have edible markers, you can use a pencil or marker but be sure to flip the parchment paper over so that the cake batter does not come in contact with your drawing.
Whipping Egg Whites To Stiff Peaks
This is a super important step. The stiff egg whites are going to be the bulk of what makes this cake batter fluffy and thick enough to be able to pipe designs without the batter being to thin and just spreading. As long as they’ve reached stiff peaks, you’re a-okay. This step should be done at a medium to high speed and should only take 5-6 minutes.
When it comes time to fold in the egg whites, don’t be intimidated, you’ve come this far in the recipe, you got this! Add the egg whites to the original egg yolk batter. Gently fold in the egg whites until they are evenly distributed in to the batter. It’s okay if there are still a few streaks in the batter. In fact, it’s better to under mix the batter and keep that fluffy, thick texture. Over mixing will cause the egg whites to deflate and make the batter thin and runny.