???? Let’s Bake a Monster!
Move over, basic cakes—it’s time to go big, bold, and a little bizarre. A monster-themed cake is perfect for kids’ birthdays, Halloween, or just when you’re in the mood for something fun and over-the-top. Using bright colors, crazy textures, and a few clever tricks, you’ll whip up a cake that looks like it’s straight out of a cartoon (in the best way possible). Whether you’re new to cake decorating or an icing pro, this guide is designed to help you through the entire process.
???? Ingredients You’ll Need To Make Monster Cake Design
Here’s your full list of ingredients to prep before the decorating begins:
- 4 x 8in (20cm) round vanilla sponge cakes
- 1 x 7in (18cm) vanilla sponge cake
- 2lb 3oz (1kg) vanilla buttercream frosting
- Cornstarch, for dusting
- 10oz (300g) bright blue fondant, strengthened
- Orange food coloring paste
- 9oz (250g) white candy melts
- 6 x 1oz (30g) cake pops
- 3½oz (100g) orange candy melts
- 1¾oz (50g) black fondant
- 1¾oz (50g) white fondant
- 3½oz (100g) green fondant, strengthened
????️ Equipment Checklist
Make sure you’ve got these tools on hand to make decorating a breeze:
- 12in (30cm) cake board
- Palette knife
- 12in (30cm) round cake drum
- Fondant roller and smoother
- Sharp knife
- Large star piping tip (such as Wilton No. 48)
- Large piping bag
- 9 cake-pop sticks
- Styrofoam block (optional, for holding pops upright)
- 1¼in (3cm) circular cutter
- 3¼ft (1m) green satin ribbon, ½in (1cm) wide
- Craft glue
????♂️ Step-by-Step Monster Cake Design
1. To construct the layers, place 20 cm sponge cakes on the cake board. Using a palette knife, cover the top with a layer of frosting, then place the second cake on it. Continue until you have stacked all four 8in (20cm) cakes. Apply a layer of frosting to the top of the stack and position the smaller cake on it. Crumb coat the entire cake with frosting and set aside overnight.
2. To cover the cake drum, dust a surface with cornstarch and roll out the bright blue fondant in a circle large enough to cover the cake drum— it should be about 1⁄8in (3mm) thick. Brush the drum with water and then carefully smooth the fondant over the surface. Polish with the fondant smoother and cut off any excess using a sharp knife. Allow to dry overnight.
3. Move the cake to the covered drum. Color the remaining buttercream frosting using the orange food coloring paste. Attach a star tip to the end of the piping bag and fill it with the orange buttercream. Starting at the base, pipe the “fur” by pressing the bag, releasing the pressure, and pulling the frosting outward to get a nice point. Pipe moving upward to the top edge until the cake is covered. Continue piping over the top, paying particular attention to the edges, which should appear rounded. Set aside.
4. For the eyeballs, melt the white candy melts. Put the cake-pop sticks into the cake pops and dip into the candy, coating evenly. Stand them up in a piece of Styrofoam or an overturned colander until they harden.
5. Melt the orange candy melts and dip the cake pops into the liquid so that they are half covered to form the appearance of eyelids. Stand them upright again until they are dry and hard.
6. Dust a surface with cornstarch and roll out the black fondant to 1⁄8in (3mm) thick. Cut out six circles with the circular cutter and affix one on each cake pop under the lid.
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7. Re-roll the remaining black fondant to about 1⁄8in (3mm) thick. Use a sharp knife to cut out and shape a mouth, about 4in (10cm) long and 11⁄2in (4cm) wide. Set aside.
8. Dust the surface again with cornstarch and roll out a bit of the white fondant to about
⁄in (3mm) thick. Using a sharp knife, cut 3–5 triangles for the teeth. Brush the backs of the teeth with a little water and attach them onto the mouth.
9. To make the toes, roll four cherry-sized balls and two slightly larger balls from the strengthened green fondant. Strengthen the remaining white fondant, and roll it into six pea-sized balls. Shape these balls into curved, pointed claws. Brush the wider ends with a little water and affix to the toes. Let it dry, ideally overnight.
10. To make the nose, roll a golf-ball-sized sphere of the green fondant and insert a cake-pop stick halfway into the ball. Set aside. For the hands, roll the remaining green fondant into two walnut-sized balls and flatten slightly with the fondant roller. Cut out the fingers using a sharp knife. Moisten one end of two cake-pop sticks with a little water and insert them into the wrist of each hand. Set aside to harden, ideally overnight.
11. Moisten the back of the mouth with water and gently position it on the cake. To fix the nose, moisten the stick attached to the nose and insert it into the cake. Insert the cake pop eyes into the top of the cake. Attach the green ribbon around the base of the cake drum, using a little craft glue.
❓FAQs
Can I use store-bought cake and frosting?
Yes! Store-bought options can save time—just make sure your cake is firm enough for decorating.
What does “strengthened fondant” mean?
It’s fondant mixed with a little tylose powder or CMC to make it stiffer and easier to sculpt.
How far in advance can I make this cake?
You can bake the sponge and prep decorations 1–2 days ahead. Assemble and decorate the day before or morning of the event.
???? Wrapping Things Up: Let Your Monster Cake Roar!
There’s nothing more satisfying than seeing your creation come to life (and devoured by happy party guests). This monster-themed cake is a guaranteed crowd-pleaser—equal parts whimsical, spooky, and sweet. Once you add your signature step-by-step tutorial, this post will be a go-to guide for cake lovers everywhere.