Making creepy halloween food is always fun and each year I like to add more to the party. This year, I’ve made a Frankenstein cake. It is it a bit time consuming and you’ll have to get used to working with fondant. But, the finished result will be a big hit at your party.
Ingredients & Tools*
1 Packaged Super Moist Cake Mix, your preference
(eggs, vegetable, water per cake mix directions)
1 can Vanilla Frosting
1 can Chocolate Frosting
1 lb Packaged Ready-to-use White Rolled Fondant
1/4 tsp Black Food Color Icing Gel
1/4 tsp Green Food Color Icing Gel
2 Cake Pans, preferably 6” pans with removable bottoms
Large Rolling Pin and Large Flat Work Surface
6” Cardboard Cake Circle, optional
1 Pastry Bag
Pastry Tip, I used Wilton #6 Tip, simple circle shape
Pastry Rings for Cutting Circles, 1 1/2” and 1/2” sizes
Bake two cake layers according to the package directions. Allow cakes to fully cool. Remove cakes from pans and trim the peaks off the top so that they are perfectly flat.
Spread a bit of white frosting on a 6” cardboard cake circle and place 1 cake layer on it to secure it in place. Spread a generous amount of frosting on top of the first layer. Add second layer and press it lightly into the frosting. Apply a thin coat of frosting to the top and sides of the cake. Make the layer as smooth as possible. Place cake in freezer for 20-30 minutes. Place about 2 tablespoons of white frosting in a small cup and add a drop or two of green food coloring. Mix together and cover with plastic.
Break off about a golfball size piece of fondant and about a 2 tablespoon piece of fondant and put them both in a sealable bag. Set aside. Add 1/4 teaspoon of green food coloring to the remaining fondant and work it until the color is fully blended. Dust your work surface with powdered sugar and roll out the fondant to a circle about 14” in diameter and 1/16” thick. Remove cake from freezer and place it on a flat surface. Lift the fondant and center it over the cake and let the sides cascade down. Slowly flatten the sides of the fondant against the cake, but don’t allow pleats to form. Continue to lift the pleats at the bottom as you slowly work your way around the cake. The fondant will loosen up and allow you to continue to press it into the sides as you open the pleats. Work slowly. Once you’ve reached the bottom, cut away the excess fondant and place it in a sealable bag.
Mix the golfball sized piece of fondant with the black food coloring until fully blended. Roll out a small piece of it to a 1/16” thickness and cut two 1/2” circles. Set aside. Roll out the remaining white fondant to a 1/16” thickness. Cut two 1 1/2” circles. Using a toothpick, dab a bit of green frosting to one side of a black circle and attach it to the white circle, a little off center. Repeat with the second black and white pieces. Dab more frosting to the back of a white circle and place the combination circle onto the cake. Secure with a toothpick in the center of the black piece. Repeat with the the second set. Roll out about a tablespoon of green fondant into a ball, flattened slightly on one side. Dab a bit of frosting on the flat side and place it between the two eyes on the cake. After the eyes have set for about 30 minutes, remove the toothpicks. Roll a tiny bit of white fondant into a ball and put it over the hole made by the toothpick.
To make the ears, roll out a bit of green fondant to a 1/16” thickness. Cut two 1 1/2” circles. Fold about 1/4 of the circle onto itself. Dab the creased section of the fold in a bit of green frosting and place it on one side of the cake with the folded piece facing forward. Secure it with a toothpick inserted into the fold. Repeat with the second ear.
To make the hair, fill a pasty bag with chocolate icing and use the #6 tip. Mark a point on top of the cake centered between the eyes but a bit towards the back of the cake. Make icing lines starting at that point, going outward in all directions over the top and down the sides of the cake. Stop the lines on the front of the cake above the eyes and create an arc as you get closer to the ears. Make the mouth by creating a squiggly line and add “grin” marks on each end. If you haven’t done so already, set the cake on a serving platter.
To make “bolts”, roll out the black fondant to form a log 1” in diameter. Cut two 1” pieces from it. Place on the cake just below the ears. Cut two 1/2” pieces and flatten them out so that they are about 1 1/2” in diameter and put on the ends of the first pieces.
*Many of the tools listed are available at craft stores that carry a cake decorating section or a dedicated cake decorating store. The Wilton website also offers a bit of additional instruction on working with fondant.
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