I was asked to created a Halloween birthday cake that when you cut into the cake it flows out strawberry puree or something red and liquidy to look like blood. It's a really cool idea but I'm not entirely sure how to make a cake like this.

It's not going to be huge, probably just two 8" round layers so I was thinking to make a well in each layer so that I could fill it with the filling but I'm not sure how that will hold up... especially covered in fondant and decorated with gumpaste skeletons and tomb stones.

Anyone ever made a cake like this or have any ideas for me?

Not sure myself, but this CC er did it with a Fish cake. Try pm-ing her and see if they can give you any tips.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1686133

Bwahahahahahaha! That is beyond awesome!

Good luck with your rendition, I look forward to seeing pics.

I'm thinking you would have to make a well and line it with something (buttercream? fondant?) so the liquid wouldn't soak into the cake.

I did cupcakes once with lemon curd I colored green since it was for a ghost busters theme and I wanted the slime look in it.

Maybe you could color some lemon curd red?

Only problem I see to get enough to really ooze may cause sliding issues for your layers.

@Texas Sugar: That was my immediate thought too, especially after the cake settles.

I'm thinking the well idea could work but I do like the idea of lining it somehow so that filling doesn't soak in. Maybe I could use ganache since it seems like it would firm up better than BC.

Could you hollow out the bottom layer of the cake and then line with fondant? So basically make a small bowl inside the cake and then cover up with the 2nd cake layer?

Not sure what would happen after it gets cut and the filling starts to ooze out, but thats probably how I would try approaching it

http://www.365halloween.com/bleedy-cake
Everything I found says basically:
Once you have a hollow you're happy with, frost the inside with buttercream icing. Do a thorough job, so the cake is totally sealed.

I did something similar on a True Blood cake. I made a hollow anatomical heart of gumpaste and filled it with cherry pie filling (cherries strained out) thinned down with water. The heart was on top of the cake, so when it was cut the heart shattered and "blood" oozed out. It was pretty cool, but I would recommend working on the consistency of the pie filling as mine didn't flow the way I wanted. I was afraid to add too much water in case it started to break down the gumpaste. I like the idea of sealing the inside with buttercream, that might have worked for my heart too. As it was I filled the heart right before serving and it was not a problem. The longer the pie filling sat on the fondant, it started to break down the fondant (MMF) and make it gooey, but actually it was really good and people liked it. I agree with other posters, fill a hollow in the cake with buttercream or fondant then fill with the blood.

I would add cornsyrup to the strawberry filling and it will ooze great hehe

Dang, but I LOVE this site!

Bloody heart it is! (I'll be making an anniversary cake for my niece and her husband who got married 11 years ago on Halloween.)

I saw these done in cupcakes...used a strawberry puree and added red piping gel.

What about using a pan like Wilton's Fanci Fill? It already has the hollow.

Thanks for all the advice everyone. I'm making this cake on Friday for a party on Saturday. Here's to hoping it turns out!

Oh my gosh!!! I love this idea!!!! post pic please