Nightmare Before Christmas Sheet Cake | The Squeaky Mixer
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Nightmare Before Christmas Sheet Cake

If I’m being honest, the movie Nightmare Before Christmas FREAKED me out as a kid. I absolutely hated it. Growing up, and till this day Christmas has always been my favorite holiday so a movie that tortured and scared Santa was basically my Amityville Horror. Years later and I finally bucked up and rewatched the movie and actually love it now.

Nightmare Before Christmas Sheet Cake | The Squeaky Mixer

To make this Nightmare Before Christmas Designed Sheet Cake I used my Designed Sheet Cake Master Guide Recipe. In this Master Guide I take you through every step of the process for these cakes as well as prove the full recipe. I guarantee you that any questions you might have about this recipe wil be answered with my in depth Master Guide.

Coloring The Cake Batter

I use Americolor Food Gel anytime I need to color batter, icing, buttercream etc. It works amazing, a little goes a long way for bright, vibrant colors. A lot of people wondered how I actually create the design. Many thought that it was icing or colored candy melts. To make the designs we are simply coloring small amounts of the cake batter. You only need a small amount of each color but this all depends on the design that you are making so use your best judgement.

Nightmare Before Christmas Sheet Cake | The Squeaky Mixer

Piping The Design

This step is the most intimidating to many people. I promise that it is so much easier than you may think. To begin the design, start by using an edible marker to draw or trace your design onto parchment paper. If you don’t have an edible marker, you can use a pencil or pen BUT be sure to flip that parchment paper upside down so that the batter never comes in contact with the non edible marks.

Once you’ve created the design on the parchment paper, and have made and colored the batter, it is time to pipe your designs on the prepared parchment paper. Take your time with this step and be sure to trace your design as close as possible for the best end result.

Nightmare Before Christmas Sheet Cake | The Squeaky Mixer

Easier Than You Think

I think that this recipe looks more intimidating than it is. I have so much faith in all of you to create this on your own. I hope that this guide helps answer your questions or concerns and that you go into this recipe with excitement and confidence. You better HAVE YOUR CAKE AND EAT IT TOO.

@thesqueakymixer

This movie scared the living bejeezus out of me as a kid and now I’m making it into a Designed Sheet Cake, baby steps 🫶🏼😂 Find the full recipe AND Master Guide to these cakes on my website 🤎👻 Link in bio! #bakingtiktok #bakingtiktoks #recipe #bakingszn #yummy #pumpkin #halloween #halloweenrecipe #halloweenbaking #spoozyszn #thesqueakymixer #recipes #nightmarebeforechristmas

♬ original sound – The Squeaky Mixer

Nightmare Before Christmas Sheet Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 1 vote
Servings

8-10

servings
Cooking time

8

minutes
Total time

2

hours 
Cook Mode

Keep the screen of your device on.

Ingredients

  • 12 egg yolks

  • 1/2 cup sugar (for yolk batter)

  • 1/2 cup vegetable oil

  • 1/2 cup whole milk

  • 4 tsp. vanilla extract

  • 2 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1 tsp. white vinegar

  • 12 egg whites

  • 1/2 cup sugar (for egg whites)

  • food dye

  • Whipped Cream

  • 2 cup heavy whipping cream

  • 5 Tbsp. confectioners sugar

  • dash salt

  • 2 tsp. vanilla

Directions

  • Use an edible marker to trace and cut parchment paper to fit your pan perfectly. We are using a 13″ by 9″ cookie sheet. Once the parchment paper is fit to the cookie sheet, trace the design that you want onto the prepared parchment paper using an edible marker.
  • Preheat the oven to 375 degrees and grease a 13″ by 9″ cookie sheet with cooking spray and line with parchment paper. This makes three layers of sponge cake. You can also just use a standard size cookie sheet, note that using a standard size cookie sheet will only make two layers instead of three.
  • Separate the egg whites from egg yolks. We are using every part of the egg in this recipe so hang onto both. Place the egg whites in a large bowl and the egg yolks into an even larger bowl. Set the egg whites aside, we will need them later.
  • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla until smooth.
  • Sift the flour and cornstarch to the egg yolk mixture. Whisk until the batter is nice and smooth. The batter will be thick. Set aside.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the egg whites from earlier until frothy. Slowly add in the sugar and vinegar to the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important. Stiff peaks should be able to stand up straight when the whisk is lifted.
  • Add the egg whites to the egg yolk mixture. Gently fold in the egg whites. Be careful not to over mix the batter. Over mixing will deflate the egg whites and make the batter, thin and runny. Mix until the egg whites are evenly distributed and the batter has few streaks.
  • Use small bowls to dye each color that you will need to make your design. Scoop a bit of the batter at a time into these small bowls to make every color you need. Place each color into a piping bag.
  • Pipe the design with your desired colors. Do your best to trace the design that you created earlier with your piping bag. Between each layer of design, let the cookie sheet freeze for 15-20 minutes to firm up the designs. Freezing the cookie sheet will reduce the chances of the design smudging or spreading into other colors.
  • Once you have the the design finished, go ahead and freeze for an additional 15 minutes so it sets and is nice and firm.
  • Pipe the original, uncolored batter on top of the frozen design.
  • Bake for 8-9 minutes or until golden brown on the edges.
  • As soon as the cake comes out of the oven, flip the pan onto parchment paper. The design will be facing up. While the cake is still hot, peel off the parchment paper to reveal the beautiful design. Bake the remaining batter into the same size cookie sheet. The other layers do not need designs since they will be hidden in the layers. They will bake the same way, in a greased cookie sheet for 8-9 minutes. Let the cakes cool completely before assembling.
  • To make the Whipped Cream, in the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency. Fold in sprinkles, this is optional.
  • Once the cakes have cooled, layer the cakes with evenly spread whipped cream between each layer. Use the designed sheet cake as the top layer.
  • Feel free to trim the sides to clean it up a bit if you wish to give the cake a more complete look.
  • Enjoy!

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7 Comments

  1. Hi,
    If this is a double recipe of the roll cakes shouldn’t it be 1/8th cup of corn starch? I did this recipe and the egg mixture is really thick compared to when you make the roll cake recipe. Just curious?
    Thank you
    Julia

    1. Hi Julia! My Swiss Roll Cake recipe calls for 2 Tbsp. of corn starch (1/8th cup). The doubled recipes call for 1/4 cup of corn starch (4 Tbsp.). The egg yolk mixture is supposed to be very thick in the beginning until we fold in the stiff peaked egg whites 🙂 I hope this helps!