Monster Cake

My daughter is an October baby through and through. She always asks for a Halloween themed birthday cake. Never mind that she is also very girly. Come October she is ready to be a little creepy. As long as it is still cute.

She also loves to have a hand in decorating her own cake.  So one of our birthday activities this year was to decorate her monster cake which we designed together. It was easy enough for a 10 year old to do it and it may be our favorite Halloween themed cakes yet.


I found the plastic monster face parts in the Halloween themed section. They were part of a pack of monster themed stick in parts for pumpkins. They remind me of Mr. Potato Head. They were about $3 and they came with about 11 pieces. My daughter got to design her own face.

We found some huge bone shaped candles in the Halloween decorating section and we used those as the horns and 2 of the candles. They were something awesome to see them flaming on the cake.

For the frosting we just alternated green and white vanilla frosting using fluted frosting tips. She did all the green stripes.

We used a vanilla  cake mix with a homemade raspberry filling. Recipe below.

Easy Directions.

1 white cake mix made according to package directions

3 small vanilla frosting canisters or make your own but make at least 5 cups.

Raspberry filling

2 Cups of fresh raspberries
1/4 Cup of sugar
just under 1/4 cup of cold water
1 TB cornstarch
1 TB lemon juice


Filling Directions:
In saucepan heat 2/3 cup of raspberries, sugar, water, cornstarch and lemon juice. Cook and stir until thickened. Mashing berries as you stir. 


Remove from heat and gently fold in remaining berries. Chill for at least one hour.

CAKE DIRECTIONS:

We baked 2 - 9 inch round cakes in a spring release form. (Made them so easy to remove from the pan.)
 

Wrap each cake in saran wrap and place on plate or cookie sheet in the freezer for a couple hours. We wanted our cake defrosted by the time we at it so we only partially froze the cake. Freezing the cake makes it easier to frost.

Remove cakes from freezer and unwrap. Level off the top of the cake you are using for the bottom.

Add chilled raspberry filling on top of bottom layer. Add top layer.

Apply a thin layer of vanilla frosting to cake. This is called the crumb coat. It seals all those nasty stray crumbs in. 

Using two different fluted cake decorating tips, create alternating lines of green and white.

Add the face and bone horns and candles.

DONE