Monster Cake

By Wilton

ITEM # 3553869P176

Monster Cake

By Wilton

ITEM # 3553869P176
Print Description

Crafting Time:
1-2 Hours
Skill Level:
Intermediate

DESCRIPTION +

SUPPLIES & TOOLS:

  • Wilton® food-crafting supplies
    • 6"x2" Decorator Preferred™ Square Pan
    • 10"x16" Cooling Grid
    • White Ready-To-Use Decorator Icing — 4.5 lb. Tub
    • 10"x14" Cake Board
    • Decorator Preferred™ Fondant: White (48 oz. used), Black (18 oz. used)
    • Icing Colors: Leaf Green*, Lemon Yellow*, Brown*
    • 13" Angled Spatula
    • Roll-N-Cut Mat
    • 20" Fondant Roller
    • 20" Fondant Roller Guide Rings (orange used)
    • Fondant Trimmer
    • Fondant Smoother
    • 5-Pc. Decorator Brush Set
    • Round Double Cut-Outs Set (straight edge C and D used)
    • Cake Decorating Tip 2
    • Fine Tip Primary FoodWriter™ Colors Edible Color Markers (black used)
  • Favorite cake recipe or mix (9 cups batter used)
  • Knife
  • Plastic ruler
  • Uncooked spaghetti noodle

 

*Combine Moss Green with Lemon Yellow and Brown for green shown.

 

DIRECTIONS:

  1. Make layered cake. Prepare batter following recipe directions. Bake three 6" cake layers and allow to cool. Level, fill and stack layers on cut-to-fit cake board for 3-layer cake, 6" high.
  2. Cover cake in fondant. Tint 46 oz. white fondant green. Reserve remaining white fondant. Use spatula and decorator icing to ice cake lightly. Use fondant roller with orange guide rings to roll out fondant 1/8" thick. Cover cake with fondant. Reserve remaining green fondant.
  3. Make fondant hair. Use fondant roller with orange guide rings to roll out 18 oz. black fondant 1/8" thick. Use fondant trimmer to cut square, 10". Center square on top of cake with 2" overhang on all sides. Use fondant trimmer to cut various sized triangles on edges. Use damp brush to attach to top of cake. Reserve remaining black fondant.
  4. Make eyebrow, nose and cheeks. For eyebrow, use 1 ¼" ball of reserved green fondant to roll a log, 5" long x 3/8" thick. For nose, use 3/4" ball green fondant to shape into cone, 3/4" tall. Round tip of nose. For cheeks, use fondant roller with orange guide rings to roll out 1/2" ball of fondant 1/8" thick. Use wide end of tip 2 to cut two circles.
  5. Make eyes. For eyeballs, use 20" fondant roller with orange guide rings to roll out reserved white fondant 1/8" thick. Use straight edge of “C” round cut-out to cut circle. Use fondant trimmer to cut circle in half, and then trim another 1/8" off from straight cut. For pupils, use fondant roller with orange guide rings to roll out reserved black fondant 1/8" thick. Use straight edge of “D” round cut-out to cut circle. Use fondant trimmer to cut circle in half. Reserve remaining black fondant. Use damp brush to attach pupils to eyeballs.
  6. Make neck bolts. Use 1" ball of reserved black fondant to roll two logs, each 1/2" long x 3/8" dia. Use fondant roller with orange guide rings to roll out remaining black fondant 1/8" thick. Use wide end of tip 2 to cut two circles. Use damp brush to attach circles to ends of log bolts. Insert piece of uncooked spaghetti, 1 ½" long, into each bolt, leaving 1" extending.
  7. Decorate cake. Use damp brush to attach all facial features to cake. Insert bolts into sides of cake. Use black edible color marker to draw mouth and scar.     

REVIEWS

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Learn how to make a monster cake online at JOANN! This festive DIY Halloween cake project features simple steps and supplies for making a monster cake.