How do I put edible 'blood' inside a cake??

Question

It's going to be white chocolate ganache heavily tinted with red, but I'd just like suggestions on what to fill it in before I insert it into the cake.

My current thought is to make a chocolate oval-shaped shell out of melted chocolate and then use an injector to fill it up once it's inside the cake.

Any other ideas? I haven't tried this before!

Answer 1

is the blood for a drizzle or a more solid, here's some choices:


1. Karo syrup (light corn syrup), black-cherry Kool-aid powder and smooth
peanut butter

2. 4 parts liquid glucose, 1 part water, chinese red food colouring

3. Ruby orange juice, with the bit strained out (sprays nicely)

4. Corn syrup, red food dye, a little blue & green food dye.


MB2 Blood Formula

Flour Base:

7.5cc to 10cc plain all purpose flour per cup (250cc) of water. (7.5cc =
1/2 level tablespoon , 10cc = 2 level teaspoons) Mix flour into water
completely (no lumps) before heating. Bring to boil then simmer for 1/2
hour. Stir frequently.

Let cool before adding food color. Stir in any surface scum. Makes a
good base for stage blood. Slightly slimy. Fairly low surface tension.
Soaks and spreads well.

Answer 2

i think the best way to put something in the middle of a cake is to use an injector. fill the injector up completely, in various places through out the cake inject the filling. in the very center when you inject it, fill the injector completely and empty the entire thing right in the middle.
never done this before either, but good luck

Answer 3

You got the right idea. Try injecting it.