Maleficent has been keeping a little secret in the dungeon of The Villains Lair... and his name is Oogie Boogie! Before she embarks on her journey with the others to Morva, she needs to collect a few items - one being something only Oogie can offer.
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CAST
Maleficent - Alejandra Martinez
Oogie Boogie - Mr. Oogie Boogie
Santa - Wayne Ruffley
Lock - Justin Murdock
Shock - Kathy Castellucci
Barrel - Matthew Buckner
'Oogie's Boogie'
Music and Lyrics by
Layne Stein and Tony Wakim
Featuring the voice talents of
Tony Wakim • Emoni Wilkins • Layne Stein
Screenplay
Tony Wakim
Concepted/ Produced/ Directed and Edited by
Tony Wakim Layne Stein
Makeup
Rick Underwood
costumes/Props
Tony Wakim / Rick Underwood
Maleficent Horns
Makeup and Creative Arts- LLC
Production Assistant /Grip
Shawn Ryan
Set
Jamess Stryganek
/ Tony Wakim / Layne Stein
Lighting
Eli Jacobson
--------------------------------------------Oogie Boogie Cupcakes-----------------------------------------------------------
Recipe courtesy of Jillian Hopke, Vanessa Greeley, Justin McCarty 2021 Tasting Element Recipes Ep. 304
Peppery Gingersnap Cake
2 cups cake flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 large egg
1/4 cup molasses
2/4 cup milk
Ginger Cinnamon Swiss Meringue Buttercream recipe to follow
Preheat the oven to 350 degrees F. Grease and flour three 8” baking pans. In a medium bowl whisk together flour, baking soda and salt. Set aside.
In a large bowl, cream together butter and brown sugar until light. Blend in spices and egg, followed by molasses. Add flour mixture, alternating with the milk. Mix until well blended and no streaks of flour remain.
Scoop the batter into three 8” greased baking pans. Bake for 20 minutes or until baked through center. Remove from pans and allow to cool on wire racks.
To assemble cake, spread first layer with the ginger cinnamon buttercream and 1⁄2 cup apple filling. Stack next cake piece and repeat with buttercream and apple. Place third layer on the top upside-down and ice cake with the remainder of the buttercream.
Ginger Cinnamon Swiss Meringue Buttercream:
3⁄4 cup pasteurized egg whites
6 cups confectioners’ sugar
1⁄2 teaspoon salt
3 cups unsalted butter
1 tablespoon vanilla bean paste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
In a stand mixer with paddle attachment combine egg whites and confectioners’ sugar. Mix on slow speed until fully moistened and no dry areas remain. Turn to medium speed and whip for five minutes. Reduce to slow speed adding the butter a couple tablespoons at a time. Once all butter is incorporated, mix on medium speed for 10 minutes. Add vanilla bean paste, cinnamon and ginger, mix for two min to combine.