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Monster Cake for Halloween

Monster-Cake-Full
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Monster-Cake-Full

Ingredients

  • 1 prepared chocolate cake
  • Green food coloring (if desired)
  • Buttercream frosting
  • Fondant icing
  • Chocolate ganache

Directions

  1. Prepare the Chocolate Cake
  2. Allow the cake to cool completely.
  3. Prepare buttercream frosting
  4. Reserve ¼ C. of the buttercream frosting for the eyes.
  5. Dye remaining frosting with green food coloring to desired shade; reserve 1 tsp. of frosting for the nose.
  6. When cake is cool, frost with approximately 1/3 of the green buttercream in a thin layer over the entire cake; refrigerate for 30 minutes.
  7. Remove cake from refrigerator and frost with remaining green buttercream on the sides only; refrigerate for 15 minutes.
  8. Prepare chocolate ganache
  9. Remove cake from refrigerator and use reserved white buttercream to apply two eyes (an open-ended piping bag will work best for this).
  10. Take the ganache and put it in a squeeze bottle. Slowly squeeze out ganache on the edge of the cake, moving around the perimeter, allowing the ganache to drip down the sides (avoiding the area with the eyes).
  11. Place a small amount of ganache in a piping bag with a writing tip (#2, 3, or 4) and dot the eyes with ganache.
  12. Use the same tip/ganache to create a zig-zag mouth
  13. Use 1 tsp. reserved green frosting to apply a nose (using a clean piping bag with a #24 tip or use an offset spatula).

Monster Cake for Halloween

Monster-Cake-Full

Ingredients

  • 1 prepared chocolate cake
  • Green food coloring (if desired)
  • Buttercream frosting
  • Fondant icing
  • Chocolate ganache

Directions

  1. Prepare the Chocolate Cake
  2. Allow the cake to cool completely.
  3. Prepare buttercream frosting
  4. Reserve ¼ C. of the buttercream frosting for the eyes.
  5. Dye remaining frosting with green food coloring to desired shade; reserve 1 tsp. of frosting for the nose.
  6. When cake is cool, frost with approximately 1/3 of the green buttercream in a thin layer over the entire cake; refrigerate for 30 minutes.
  7. Remove cake from refrigerator and frost with remaining green buttercream on the sides only; refrigerate for 15 minutes.
  8. Prepare chocolate ganache
  9. Remove cake from refrigerator and use reserved white buttercream to apply two eyes (an open-ended piping bag will work best for this).
  10. Take the ganache and put it in a squeeze bottle. Slowly squeeze out ganache on the edge of the cake, moving around the perimeter, allowing the ganache to drip down the sides (avoiding the area with the eyes).
  11. Place a small amount of ganache in a piping bag with a writing tip (#2, 3, or 4) and dot the eyes with ganache.
  12. Use the same tip/ganache to create a zig-zag mouth
  13. Use 1 tsp. reserved green frosting to apply a nose (using a clean piping bag with a #24 tip or use an offset spatula).

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