Frankenstein’s Monster Head Cake
By OcadoLife
Published on 17 October 2022
There’s no need to be scared of cake decorating! Food stylist and Fantasy Cakes author Angela Romeo’s Frankenstein’s Monster Head Cake is a fun party centrepiece that’s super-easy to assemble – leaving you time to whip up other ghoulish treats, such as her Zombie Punch and Death by Chocolate Pots. Or, for a spooktacular showstopper, try the Haunted Gingerbread House.Time and servings
25 minsTotal time
18Servings
25 minsPrep time
Ingredients
- 3 280g madeira loaf cakes
- 400 g of tub vanilla buttercream
- 2 tsp of lemon and lime marmalade
- 1.75 tsp of green food colouring
- 6 pieces of liquorice
- 175 g of ready rolled white fondant icing
- 6 drops of black food colouring
Method
Step 1
Line up the 3 cakes on a large plate, tray or cake board with the long sides facing each other. Sandwich them together with 75g of buttercream and the marmalade, split and spread evenly.Step 2
Measure 150g buttercream into a bowl; smooth over the cake using a pallet knife. Scrape off the excess; discard. This is the crumb coat. Chill the cake uncovered for 15 mins.Step 3
Meanwhile, stir 1½ tsp green food colouring into the remaining unused buttercream. When the cake is chilled, smooth over the green icing as before (reserving a spoonful).Step 4
Roll out the black and white fondant icing on baking paper to roughly 3mm thick. For the eyes: cut out 2 large white crescents, plus 2 black circles for pupils and stick on with a little buttercream. For the brow and mouth, cut out 2 black strips and roll into long, thin ‘snakes’. Place them on in a menacing expression. Cut out 2 smaller strips; position at each end of the mouth. Repeat to make 2 stitched-up scars.Step 5
For the nose: knead the white fondant trimmings with the leftover green food colouring. Roll and cut flat pieces, or model a 3D nose. Stick on using the remaining green icing.Step 6
Re-roll the black trimmings and use a sharp knife to cut out a long, jagged piece for the hair. Position over the top and side of the cake and press in place. Push 3 liquorice pieces bundled together into each side of the cake for the bolts. Store in an airtight container for 2 days.