Takes the Cake: Erin makes a Monster's Day cake

Takes the Cake: Erin makes a Monster's Day cake

My baking friend and coworker, Erin Lippitz, put a fun spin on Mother's Day last weekend when she made this adorable "Monster's Day" cake for her mom and sister.

Erin's sister, Laura, texted her a photo of a similar cake, requesting that Erin try baking it.

Erin started with her favorite white cake recipe, baking it into two 8-inch round pans.

She cooled and stacked them, using some Crusting Buttercream Frosting as glue.

Blog PhotoShe then used red and yellow food coloring to turn the frosting orange and gave the cake a coating. She bought a special piping tip to make her frosting look like fur and used a specific method to make it work. (She encourages you to try whatever method works for you.)

She started at the bottom so the fur would look naturally overlapped, not upside down. She pulled her piping bag in an upward motion to make the fur and piped around the entire side of the cake. When she got to the top, she started at the outer edge and piped the frosting by pulling toward herself, and then moving toward the center of the cake in concentric circles. Got that? Again, she wanted it to overlap correctly.

"I wanted it to look like a real fur cake," Erin said.

Erin topped the cake with cake pops (read how she makes those here), made from more white cake, crusting frosting and white and orange white chocolate (she said she used Wilton's Candy Melts). She made the pupils by using a small circle cutter on black fondant, and attached them with a little white chocolate after the cake pops had hardened in the refrigerator. She also cut the monster's mouth out of black fondant and attached it gently with a little frosting. If the frosting on the cake is still wet, you can stick it to that.

Erin suggests keeping the cake pops in the fridge until you're ready to serve the cake. However, she does not recommend that you refrigerate the actual cake. She's afraid the frosting will get so crusty that the fur will flake away, and says it won't go stale because it's encased in frosting.

Photo by Laura Liska, Erin's sister.


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