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  • Frankenstein’s Monster Head Cake
Frankenstein’s Monster Head Cake

Frankenstein’s Monster Head Cake

Brought to you by: OcadoLife
    18 serving

Prep time:

Cook time:

Serves: 18

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.

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Ingredients

  • 3 280g madeira loaf cakes
  • 400g tub vanilla buttercream
  • 2 tsp lemon and lime marmalade
  • 1¾ tsp green food colouring
  • 175g Ready Rolled White Fondant Icing
  • 6 drops Black Food Colouring
  • 6 pieces liquorice

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.

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