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Little monster cake
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Prep Time:
40 minutes
Cook Time:
120 minutes
Total Time:
160 minutes
Create a decadent monster cake with shortcut cake mixes for a simple and stress-free baking experience.
Ingredients:
  • 4 x 440g packets golden butter cake mix (with icing sachet)
  • 85g packet lime jelly crystals
  • 4 large vanilla marshmallow puffs
  • 5 blue lollipops
  • 3 pink Lifesavers fruit tingles
  • 3 green and white swirly lollipops
  • 9 candy eyeball lollies (see notes)
  • 1 white lollipop
  • 10 milk bottle lollies
  • 4cm piece strawberry sour strap
  • 12cm piece licorice strap
  • 500g unsalted butter, softened
  • 562.50 gm icing sugar mixture (see notes)
  • 41.20 gm milk
  • Green and blue food colouring gel
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease an 8 cup-capacity metal pudding steamer and three 6.5cm-deep, 18cm round (base) springform cake pans. Line the base of the pudding steamer with baking paper, and also line the base and sides of the round cake pans with baking paper.
  • Set aside the icing sachets from the cake mixes. Follow the instructions on the package to prepare 3 cake mixes. Divide the mixture evenly among the round pans and bake for 45 minutes or until a skewer poked into the center of the cakes comes out clean. Let the cakes sit in the pans for 10 minutes, then flip them onto wire racks lined with parchment paper. Repeat the same steps with the remaining cake mix and prepared pudding steamer, baking for 50 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cakes to cool completely.
  • Prepare the jelly according to the instructions on the packet. Chill in the refrigerator until the jelly is fully set, approximately 4 hours.
  • Prepare Buttercream icing: With an electric mixer, whip butter for 8 to 10 minutes until it is light and fluffy. Slowly incorporate the reserved icing sachets and icing sugar, and beat until thoroughly mixed. Pour in the milk and beat until it is fully incorporated. Set aside 2 tablespoons of plain buttercream. Transfer ¼ of the remaining buttercream into a separate bowl and add green food coloring gel to tint. Use blue food coloring gel to tint the rest of the icing blue.
  • Trim and discard peaks from 2 marshmallows. Press 1 blue lollipop through the center of the uncut side of each marshmallow. Using a little plain buttercream, attach 1 fruit tingle to the center of each green lollipop and hold to secure. Next, attach candy eyeballs to fruit tingles and white and blue lollipops to form eyes, using the picture as a guide. Hold to secure.
  • Level the tops of 18cm cakes using a serrated knife, if needed. Cut a 9cm round from the center of two 18cm cakes and discard the centers. Place one complete cake on a serving plate and spread a thin layer of green buttercream on top. Add a cut cake on top and repeat with another layer of green buttercream. Finish with the last cut cake and another layer of green buttercream. Break the jelly into small pieces using a spoon and place it in the center of the cake. Trim the base of the pudding-shaped cake to be flat and place it cut-side down on top of the cake. Cover the entire cake with a thin layer of blue icing. Fill a piping bag with the rest of the blue icing and use a 'grass' nozzle to pipe long strands of icing for the hair. Repeat the process with the remaining green icing to create patches of hair on the cake.
  • Create teeth by trimming milk bottles and a tongue by trimming sour strap. Cut an 8cm piece of licorice strap to form the top row of the mouth, and a 4cm piece for the bottom row. Use plain buttercream to attach the teeth and tongue to the mouth on the cake. Insert marshmallow and lollipop eyes. Press remaining marshmallows on the sides for ears. Serve right away or refrigerate for later.

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