Monkey Cake Food

MONKEY CAKE

Steps:

• Preheat oven to 350°.
• Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or oven proof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
• In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes; mix in eggs.
• Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture.
• Fill prepared muffin cup three-quarters full.
• Transfer remaining batter to prepared baking bowl.
• Transfer to oven, side by side.
• Bake cupcake until a cake tester comes out clean, about 30 minutes.
• Let cool in tin on a wire rack.
• Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total).
• Let cool in bowl on a wire rack 30 minutes.
• Invert bowl to remove cake; let cool completely.
• Trim flat side of cake to be level.
• Trim away top of cupcake to be level.
• Cut cupcake in half vertically for the two monkey ears.
• Cut bowl cake in half horizontally to make 2 layers.
• Spread 3/4 cup chocolate buttercream on top of flat layer.
• Top with domed layer.
• Transfer to a cake plate.
• Spread a thick layer of chocolate buttercream over entire monkey head.
• Spread icing over cupcake ears.
• Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
• Fill a piping bag fitted with a large plain round tip with yellow icing.
• Pipe an oval near the front base of cake.
• Fill in with frosting, and smooth.
• Place 2 small pieces of licorice rope inside for nose.
• Add a long piece of rope for mouth.
• Place Junior Mints above oval for eyes.
• Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth.
• Decorated cake can be refrigerated up to 3 hours.

MONKEY BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

CHUNKY MONKEY CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with cooking spray.
• Peel 2 bananas and mash them up in a bowl. Add cake mix, water, eggs and oil. Beat on low speed of mixer until well combined, about 1 minute. Increase speed to high and beat until mixture is smooth, about 3 minutes.
• Chop remaining banana into 1/2-inch pieces. Using rubber spatula, fold bananas, chopped walnuts and chocolate chips into cake batter.
• Divide batter evenly between pans.
• Bake at 350 degrees for 30 minutes or until toothpick inserted in middle of cake comes out clean.
• Cool in pans about 10 minutes. Remove from pans and cool completely.
• Frost cake with your favourite chocolate frosting, putting icing between layers.

CUTE MONKEY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Place paper baking cup in each of 2 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Fill 2 muffin cups about two-thirds full of batter. Divide remaining batter between cake pans. Bake as directed on box for 8-inch rounds and cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• For easier handling, refrigerate or freeze cake 30 minutes to 1 hour or until firm.
• On serving plate, place 1 cake layer, rounded side down. Spread with 1 cup of the chocolate frosting. Top with second cake layer, rounded side up. Remove paper liners from cupcakes; trim rounded top off of each cupcake. Place cupcakes at top of cake for ears. Spread thin layer of chocolate frosting over cake and cupcakes to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
• In small bowl, place vanilla frosting. Tint with chocolate frosting adding 1/2 teaspoon at a time until desired color is reached for monkey face. Spread frosting in kidney shape in center of cake for monkey face. Spread frosting in center of cupcakes for inner ears. Spoon remaining chocolate frosting into decorating bag fitted with grass icing tip (#233 or #133); pipe "fur" on side of cake, on top of cake around face and on cupcakes. With decorating gel, draw mouth, nose and line in inner ears. Add candies for eyes.

MONKEY CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.
• Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.
• Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
• Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (such as Ateco #5). Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip (such as Ateco #233); pipe hair on top of head.
• Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. Pipe an oval near the front base of cake. Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.

YUMMY CHUNKY MONKEY CAKE

Steps:

• Preheat oven to 375 degrees F.
• Grease 9 inch square cake pan.
• Stir together flours, salt, baking soda, cinnamon, and baking powder.
• Beat together oil, sugar, and eggs and vanilla until pale and fluffy.
• Beat in bananas, and yogurt (mixture will look curdled).
• With mixer at low spead add flour mixture until just mixed.
• Toss the chocolate chips and walnuts in a tablespoon of flour to coat and then add to bater and fold in gently, do not overmix.
• Spread batter evenly into pan and bakeuntil cake is golden and a wooden pick inserted into center of cake comes out clean, 40-45 minutes.
• Cool cake on rack for 30 minutes and then turn cake out onto rack and cool completely, right side up.
• Cake can be store for 2-3 days at room temperature.
• This cake goes great with a dark chocolate frosting!