The Walking Bread
There are so many ways to take down a walker, each of them
more delicious than the last. Let your guests embrace their violent
side with these delicious head candies...
© 2019 Rick Grains / Orion Books · Reproduced with permission. · Recipes are from The Walking Bread, published by Trapeze in hardback and eBook, priced £9.99/£5.99
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You Will Need
Preheat the oven to 350F/180C/160C fan assisted/gas mark 4.
Line a 12-hole muffin pan with paper muffin cases.
Put all the cake ingredients except the colour, milk and jam into a large bowl and beat with a handheld electric mixer or wooden spoon until light and fluffy.
Add enough milk to give a ‘dropping’ consistency.
Divide the mix between the paper cases, holding back about half for covering.
Make a small well in each mix, and add a tablespoon of the jam. Cover each with the remaining mix.
Bake for 10-15 minutes, or until well risen, golden brown and firm to the touch.
Allow to cool for a couple of minutes, then transfer the cupcakes to a wire rack to cool completely.
To make the buttercream: beat the butter in a large bowl until soft. Gently add half the icing sugar and beat until smooth.
Add the remaining icing sugar with a little milk, adding more as
necessary to make a light fluffy icing.
Add the pink food colouring little by little and mix until well combined.
Spread about a third of the butter icing over the cupcakes, then spoon the remaining icing into a piping bag fitted with a large, plain nozzle and pipe cranial swirls on top of each cake.
The arrow is created using a chocolate stick and fizzy sweets, held together with a little edible glue (or melted chocolate).
The knife is created using the sweet bar, sprayed black and silver (with a
chocolate drop for the rivet).
With a paintbrush, apply the black and red food colour to create the
Remember, nothing less than a head shot will do, so aim well.