Halloween Monster Cake Recipes

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.

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.