Frankenstein's Monster Cake

Ingredients:

Cake frosted with green buttercream
Decorating bag filled with chocolate fudge frosting
Wilton tips #47 (basket weave) and #3 (small round)
2 white candy melts
2 brown M&M's
1 green peanut M&M
1 mini Twix bar 

Directions:

My favorite part of this cake is the hair!

I used a tub of pre-made frosting (gasp!) because the consistency is perfect for this.
(I added some black food coloring to make it darker.)
Using tip #47, start piping in the middle of the cake and move outward -
going over the edge and down the side a little. 
Make sure the serrated side of the tip is up.
Continue all the way around the cake, making the hair longer in back. 
  
Attach the brown M&M's to the candy melts with a dab of frosting, then press on to the cake.
Attach your green peanut M&M to the cake right under the eyes.
Using tip #3, pipe on a squiggly mouth and a scar.
Cut the Twix bar in half, and press into the sides of the cake to make neck bolts.

Check Out her website for more great recipes.You can also see a tutorial of this cake. Click Here

Source: birdonacake.blogspot.com.au/

Pumpkin Pinata Cake

If you are looking for an easy Halloween Cake to make, this Pumpkin Pinata Cake is perfect for your celebrations. It’s also incredibly easy to make in your Bundt Cake Tin. As you can see from the pics it’s a simple process and you use a frosted ice cream cone for the stem. This will bring your table to life!

Ingredients:

2   

teaspoons cocoa powder

2   

boxes Betty Crocker™ SuperMoist™ lemon cake mix, Black and green food coloring, optional

2   

tubs Betty Crocker™ Rich & Creamy vanilla frosting, Fondant or modeling chocolate, optional

1   

cup water

1   

cake cone (ice cream cone)

1   

cup orange juice,  Betty Crocker™ red gel food color, optional

2   

teaspoons orange zest

1   

cup butter, melted

6   

large eggs

Betty Crocker™ Halloween fruit-flavored snacks

Directions:

• Preheat oven to 350°F for metal pans, 325°F for non-stick or dark pans.
• For each cake mix, beat together 1/2 cup orange juice, 1/2 cup water, 3 eggs, 1/2 cup melted butter, and 1 teaspoon orange zest together with the cake mix. Beat on low for 30 seconds. If you want an orange colored cake, add some orange food coloring, then continue to beat for 2 minutes on medium speed.
• Spray a bundt pan with non-stick cooking spray. Pour cake batter into pan and bake for 36-42 minutes until lightly golden brown or a toothpick poked into the center of the cake comes out clean.
• Allow cake to cool for 15 minutes. Hold your hand over the cake, turn the pan upside down and allow the cake to drop gently onto a cooling rack. Allow cake to cool completely, for about an hour. Wash the bundt pan and repeat, making a second bundt cake.
• Meanwhile, tint two tubs of Betty Crocker™ Vanilla Frosting using Betty Crocker™ Neon Orange gel food coloring. Add a few drops of Betty Crocker™ red gel food coloring for a deeper shade of pumpkin orange.
• Scoop out about 1/3 cup of the orange frosting and stir in the cocoa powder, making brown frosting. Frost the outside of the ice cream cone. Allow the frosting to dry.
• When the first cake is cool, make the cake level, by cutting off the puffed part of the cake.
• Place this bundt cake, top side down, on a small cardboard cake round. Frost around the outside and on top of the cake.
• Carefully set the cake on a cake stand or plate. Fill the center of the cake with a variety of candy like Betty Crocker™ Halloween Fruit Snack, candy corn, and gummy worms.
• Once the second cake is cooled, cut off the excess, and set it on top of the bottom cake. Fill the hole with a bit more candy. Fill the frosted ice cream cone with candy, and place it into the hold in the top bundt cake.
• Frost the top portion of the cake. Use a metal spatula to draw the frosting up from the bottom of the cake to the top near the stem, creating the lines in the pumpkin.
• If desired, decorate your pumpkin cake using fondant or modeling chocolate. Cut jack-o-lantern features and leaves out using cookie cutters or a knife. Add decorations to cake.
• This cake is best served within a day. Store left overs in an airtight container at room temperature.
• Cut into this adorably cute pumpkin cake to reveal candy hiding inside.

STEP BY STEP 

This adorable cake is both a trick and a treat! Carve this pumpkin to reveal the candy surprise inside.

THIS CAKE LOOKS MAJORLY IMPRESSIVE BUT IT’S EASIER TO MAKE THAN YOU THINK! WITH JUST A COUPLE OF BUNDT CAKES STACKED TOGETHER AND SOME CLEVER DECORATION, YOU CAN MAKE YOUR OWN CUTE PUMPKIN PIÑATA CAKE! 

Source: tablespoon.com

Mile-High White Chocolate Hummingbird Cake

Hummingbird Cake remains the most-requested Southern Living recipe of all time. The origin of the name is unknown, but its signature ingredients—mashed banana, pineapple, coconut and pecans—assure its continued popularity. Eight layers and a spoon-licking white chocolate-cream cheese frosting make this updated version more spectacular than the original. But it's easy as can be because of convenience products such as cake mix, instant pudding mix, and canned pineapple.

Ingredients:

• 1 (8-oz.) can crushed pineapple in juice
• 2 (18.25-oz.) packages white cake mix (we tested with Duncan Hines)
• 2 (3.4-oz) packages vanilla instant pudding mix
• 6 large eggs 
• 2 1/2 cups milk, divided 
• 2 cups canola oil 
• 4 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons ground cinnamon
• 1 (4-oz.) white chocolate baking bar, finely chopped (we tested with Ghirardelli)
• 1 cup flaked sweetened coconut
• 2 cups chopped pecans, toasted 
• 2 cups chopped banana (about 3 medium)
• White Chocolate Cream Cheese Frosting
• Garnish: toasted pecans

Directions:

1. Preheat oven to 350°.
2. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture.
3. Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold in pineapple, white chocolate, and next 3 ingredients. Pour batter into 4 greased and floured 9-inch round cake pans.
4. Bake at 350° for 34 to 36 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
5. Using a serrated knife, slice cake layers in half horizontally to make 8 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup White Chocolate Cream Cheese Frosting. Repeat procedure 6 times. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover; chill in refrigerator overnight. Garnish, if desired. Store in refrigerator. 
6. Cover cake in an airtight container and freeze up to 1 month in advance. Thaw in refrigerator overnight before serving.

Note:

  To prepare a 4-layer White Chocolate Hummingbird Cake instead, use half of all ingredients in both cake and frosting recipes. Follow cake recipe as directed in Steps 1 through 4, except use only 2 greased and floured 9-inch round cake pans. In Step 5, slice the 2 cake layers in half horizontally to make 4 layers. Follow White Chocolate Cream Cheese Frosting recipe as directed except microwave white chocolate morsels in Step 1 for only 1 1/2 minutes. Assemble cake as directed. Both the 8- and 4-layer versions of this delicious cake slice best after they have chilled overnight.

Oxmoor House
MARCH 2008