Best 5 Monster Cake Recipes

MONSTER COOKIE CAKE

Steps:

• Heat oven to 325°F. Spray bottom and sides of 9-inch springform pan with cooking spray.
• In large bowl, mix cookie mix, vegetable oil, water, egg, peanut butter and oats with spoon until mixture comes together. Stir in 1/2 cup candies, the chocolate chips and peanuts. Press into pan.
• Bake 26 to 30 minutes or until golden brown. Cool 10 minutes; release side of pan. Cool completely, about 1 hour.
• When ready to serve, fit small decorating bag with 1/2-inch star piping tip; fill with frosting. Pipe 12 rosettes around top outer edge of cake; garnish with 1 tablespoon candies. Store in airtight container at room temperature.

HALLOWEEN MONSTER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake, bottom side up, on large platter or foil-covered cookie sheet. Remove 2 tablespoons of white frosting from container; set aside. Remove one-third of the frosting (about 1/2 cup) to small bowl. Tint black; set aside. Tint remaining frosting neon green. Frost sides and top of cake with neon green frosting.
• Using picture as a guide, use decorating icing with a round tip to outline hair. Add licorice pieces for eyebrows. Use reserved white frosting to form eyes. Use icing to outline remaining facial features. Spread black frosting within the outlines to fill in the hair. Store loosely covered.

HALLOWEEN MONSTER OF A CAKE

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.

MATCHA MONSTER BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously grease a 10- to 12-cup bundt pan with the butter, then dust it with flour, tapping out any excess.
• Whisk together the flour, sugar, baking soda and salt in a large mixing bowl; set aside.
• Heat the coffee, coconut oil, cocoa powder, semisweet chocolate and 1/3 cup of the coconut milk in a small saucepan over medium heat, stirring frequently, until the chocolate is melted and makes a smooth sauce, 4 to 5 minutes. Fold the chocolate mixture into the flour mixture until smooth and combined. Fold in the vanilla and eggs until smooth.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack set inside a baking sheet to cool completely, 1 to 2 hours.
• Meanwhile, make the ganache: Put the white chocolate in a heatsafe bowl; set aside.
• Sift the matcha into a saucepan and whisk in 1/4 cup of the coconut milk. Keep whisking until no lumps remain. Whisk in the remaining coconut milk. Set over medium heat and cook, stirring often, until the mixture just begins to boil. Pour it over the white chocolate, let it sit for a few seconds, then stir it all together until the chocolate melts. Let the ganache cool slightly, stirring often, until no longer hot to the touch and thickened but still pourable.
• Pour 1 cup of the ganache over the cake and refrigerate until hardened, about 10 minutes. Pour the remaining ganache over the cake and refrigerate until hardened, about 10 minutes. Scrape the ganache at the bottom of the baking sheet back into the bowl and pour it over top once more. Let it harden, about 10 minutes.
• Decorate the cake with candy eyeballs, then slice and serve.

MONSTER CAKE

Steps:

• My favorite part of this cake is the hair! I used a tub of pre-made frosting (gasp!) because the consistency is perfect for this. (I added some black food coloring to make it darker.) Using tip #47, start piping in the middle of the cake and move outward - going over the edge and down the side a little. Make sure the serrated side of the tip is up. Continue all the way around the cake, making the hair longer in back. Attach the brown M&M's to the candy melts with a dab of frosting, then press on to the cake. Attach your green peanut M&M to the cake right under the eyes. Using tip #3, pipe on a squiggly mouth and a scar. Cut the Twix bar in half, and press into the sides of the cake to make neck bolts.