Monster Cake Food
MONSTER 'CAKE'
Check out the video to see how our Monster 'Cake' is done. No specially shaped monster cake pan is required to make this Halloween showstopper; it's' just cupcakes in disguise! We're sorry for the trick, but enjoy the treat.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield Makes 24 servings.
Number Of Ingredients 11
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into paper-lined cups. Cool completely.
- Beat cream cheese, butter, vanilla and food coloring in medium bowl with mixer until well blended. Gradually add sugar, beating well after each addition.
- Arrange cupcakes on platter or tray as shown in diagram to resemble a monter's head; spread with frosting. Use decorating gel to outline the eyes, mouth, scars and hairline on cupcakes. Fill in hair with cookie crumbs. Place 1 marshmallow half in center of each eye; place remaining marshmallow halves in mouth for teeth. Keep refrigerated.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.5282 g, Sugar 0 g, Protein 2 g
HALLOWEEN MONSTER OF A CAKE
I made this for Halloween Night and my guests were so impressed. My dad couldn't stop raving about it, he thought I bought it from a bakery or Cake Boss! The pistachio filling is soooo good. I serve with Blue Bunny Pistachio Almond ice cream, yum! Please read directions throughly before starting the tips will help. Recipe from Phyllis Hoffman "Celebrate" Halloween Edition
Provided by Amber C.
Categories Dessert
Time 2h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 23
Steps:
- Cake:.
- Preheat oven to 350.
- Spray 4, 8-9" round cake pans with nonstick spray and flour.
- Line bottom of pans with parchment paper, spray parchment; set aside.
- Prepare devil's food cake mix according to package directions (I listed the ing. for Betty Crocker cake mix, not sure if all brands use the same ing.)Divide between 2 pans and bake according to package directions.
- Cool COMPLETELY.
- Prepare white cake mix according to package directions, add green food coloring.
- Divide batter between 2 remaining pans and bake according to package directions.
- Cool COMPLETELY.
- *Tips* I cut off the rounded tops of cakes to even them out and then put in freezer so when I frost the crumbles will not get in frosting. Put a sheet of wax paper on cake stand or plate then put cake layers on, when you are done just pull out the wax paper and your plate will be clean. Put the top of cakes facing down so you have a nice flat area to spread filling and frost top layer.
- Spread Pistachio filling evenly between layers (about 1 1/8-1/4c each).
- Spread Chocolate Ganache Icing evenly over top and sides of cake, if icing sets up on cake before you can blend it all put cake in oven on WARM setting for a bit to soften then blend top and sides well.
- Garnish with chopped pistachios.
- Pistachio Filling:.
- In a lg bowl, combine pudding mix, cream, sour cream, milk and powdered sugar.
- Beat at med speed with an electric mixer until stiff peaks form, refrigerate at least one hour or until ready to use.
- Chocolate Ganache Icing:.
- In a lg bowl, place chocolate; in a lg saucepan combine cream, butter, liquer and vanilla.
- Bring to a boil over med-high heat; pour over chocolate whisking until chocolate is melted and smooth.
- Refrigerate for 45 min to an hour until spreading consistency is reached.
Nutrition Facts : Calories 1322.7, Fat 90.1, SaturatedFat 40.7, Cholesterol 237.9, Sodium 980.8, Carbohydrate 122.3, Fiber 5.2, Sugar 88.5, Protein 15.2
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