Monster Cake Recipe!
A delicious six inch vanilla cake sandwiched with strawberry jam and vanilla buttercream, decorated to look like a fun and non spooky monster for Halloween
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Servings: 12 slices
Ingredients
Cake Ingredients
- 5-6 medium eggs (weighed in shells)
- 318* g unsalted butter/baking spread (room temperature)
- 318* g caster sugar
- 318* g self raising flour
- 1 tsp vanilla extract
Filling/Buttercream
- 150 g strawberry jam (or other flavour)
- 400 g unsalted butter (room temperature)
- 800 g icing sugar
- 1-2 tsp vanilla extract
Decoration
- orange food colouring
- purple food colouring
- green food colouring
- edible eyes
Instructions
Cake
- Preheat the oven to 170ºc/150ºc fan and line two deep 6" cake tins with parchment paper
- Weigh your eggs in their shells. You are aiming for 300g - a little over and a little under is fine. I used six medium eggs that weighed 318g total, so I then matched my butter, sugar and flour to match
- Beat the unsalted butter and caster sugar together until light and fluffy
- Add the flour, eggs and vanilla and mix until combined
- Split between the two lined tins
- Bake for 40-45+ minutes until baked through - you can check with a skewer
- Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.
Buttercream
- Beat the unsalted butter on it's own for 10 minutes - you want it to lighten in colour and soften
- Add the icing sugar and vanilla extract and beat together
- (Add 1-3tbsp of boiling water ONLY if the frosting is very firm and stiff)
Assembly
- Split each cake into two so you have four layers in total
- Pipe a small amount of buttercream onto a board and secure the first sponge
- Pipe a couple of tablespoons of frosting onto the cake and create a slight dam of buttercream around the edge - fill the middle with some jam
- Repeat with all of the layers, stacking them upwards as you go.
- Use a little more buttercream to create a crumb coat. I find a metal scraper and/or angled spatula to achieve this.
- Chill the cake in the fridge for 10-15 minutes for now
- Split the rest of the buttercream into three bowls, and colour each one. One orange, one purple, one green
- Pipe the colour onto the cake using a hair/grass/233 piping tip. As I only have one tip, I did all of my orange first, in random blobs. Then my green, then purple
- Secure some edible eyes on randomly - feel free to decorate more or less. Add a mouth/ears if you wish.
Notes
- Find everything I recommend to use for this recipe here
- This cake will last for 4-5 days at room temperature
- The cake can freeze for 3+ months
- See blog post for more info on the egg weighing method and tips and tricks