Halloween Monster Cake

Ingredients & Tools
Instructions

Instructions

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Bake cake. Prepare cake batter following recipe instructions. Bake two 6 in.cake layers and cool completely.
Tint icing. While the cake layers cool, tint icing. Combine Violet and Burgundy food coloring for purple shown.
Divide icing into four 1 cup portions: tint light teal, orange, black and purple. Fit 3 piping bags with the tip 233, and fill one of each with teal, orange and purple icings. Fit 1 piping bag with tip 2 and fill with white icing. Set aside.
Prepare cake. Trim layers to 2 ½ in. high. Fill and stack layers for 5 in. high cake. Crumb coat the cake and chill for 30 min.
Prepare parchment strips. Cut three strips of parchment 18-20 in. long x 1 in wide. Wrap the strips around the cake evenly, one inch apart.
Decorate cake sides. Carefully ice the open spots on the cake sides with black icing leaving the top uniced. Smooth the icing with the spatula, and over a piece of parchment or a baking sheet, sprinkle the black sprinkles over the stripes to coat all the exposed black icing. Reserve remaining black icing.
Carefully peel off the parchment strips, revealing the uniced strips. Using even pressure, pipe tip 233 pull-out fur starting with purple icing on the bottom, orange in the middle, and the teal on the top strip going over the top of the cake.
Decorate cookie eyes. Use a spatula to carefully split apart 5 sandwich cookies. Use black icing to pipe a penny sized dot on the cream side of the cookie and dip into the black sugar (save plain leftover cookie pieces for another use).
Use a brush to remove any sugar that may stick to the cream of the cookie. Melt the 2 oz of black Candy Melts candy in a microwave safe bowl. Dip an end of the treat stick in the melted candy and attach to the back of the cookie “eyeball”.
Place cookies on parchment paper and chill for 5 minutes. Insert into the top of the cake.
Decorate mouth. Fill one piping bag with remaining black icing. Use black icing and tip 4 to pipe a mouth onto the orange stripe. Use white icing and tip 2 to pipe fangs.