This is a zombie cake I made based on a zombie/walker from AMC's The Walking Dead. I modeled it after one of Greg Nicotero's walker cameos. It is all cake, covered in fondant and hand painted.
I used 4 box cake mixes, altered using this WASC recipe:
White Almond Sour Cream (WASC) Cake
1 box mix
1 cup sugar
1 cup flour
1/8 tsp salt
1 cup sour cream
1 cup water
3 large eggs
1 tbsp flavoring extract
Pre-heat oven to 300.
Thoroughly mix dry ingredients in large bowl. In large mixer bowl combine wet ingredients. Put 1/2 of the dry mixture into the mixer bowl with the wet ingredients and mix on medium until all ingredients in bowl are wet (will still be a little lumpy.) I use the whisk beater on the mixer. Then add in the rest of the dry mix and mix on medium-high until well mixed and no lumps, about 2 minutes, scraping the sides of the bowl once or twice. Pour into prepared pans. I like to brush my pans with a mixture of equal parts shortening, canola oil and flour.
Bake at 300 for 20-30 minutes, depending on the size of the cake, then turn the oven up to 325 and bake for an equal amount of time.
I made two 9"x13" cakes and four 8" round cakes.
I used homemade marshmallow fondant using Elizabeth Marek's recipe, which can be found here:
Step 1: Stacking the Cakes
Once you have all the cakes baked and leveled, it's time to begin stacking.
First, cut both 9"x13" cakes length-wise, the round off the corners of 3 of the pieces. Then stack them on a foil-covered cake board, alternating with icing in between the layers. With the 4th piece that didn't get the corners rounded, cut off about a 3" section and set aside. Next, stack the larger piece on top of the 3 layers that were just stacked.
Next, begin stacking the round layers on top of this, slightly off-center. Stack 3 of the 8" rounds. Take the 4th 8" round and cut it in half and apply it to one side of the stacked cakes as shown, using a small portion taken from the 3" section you cut from the long cake, using icing, to give added support. This side will be the back of the cake.
Now, cut a wooden cake dowel about 1.5" shorter than your stacked cakes and sharpen one end with a pencil sharpener and then smooth the edges using fine grit sandpaper. Next, push the dowel down through the top of the stacked cakes and into the cardboard cake board. This will add extra support and help keep everything together.