Create a wonderful birthday cake memory with this fun monster cake from our iconic Women’s Weekly Children’s Birthday Cake Book. We’ve used a packet of butter cake mix for ease, and a luscious chocolate Vienna Cream frosting. And, of course, lots of lollies and liquorice!
Ingredients
Method
Make cake according to directions on packet, pour into greased 28cm x 18cm (11in x 7in) lamington tin, bake in a moderate oven (180°C) 30 minutes or until cooked when tested. Turn on to wire rack to cool.
CHOCOLATE VIENNA CREAM ICING Have butter and milk at room temperature, place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar and cocoa powder, beating constantly, add milk gradually, then gradually beat in the remaining icing sugar and cocoa powder; mixture should be smooth and easy to spread with a spatula.
Cover top and sides of cooled cake evenly with chocolate Vienna Cream.
Decorate monster cake with liquorice, musk sticks, hundreds and thousands and assorted sweets, as shown.
Which lollies do I need to decorate Mister Monster cake?
We used Kool Mints and Smarties for eyes; chocolate liquorice bullets for the eyebrows, and oblong marshmallows cut to a pointed shape represent the teeth.
What is Vienna Cream icing?
Vienna Cream frosting is a smooth, rich buttercream made by creaming butter and icing sugar together, and adding milk. This technique results in a silky, slightly glossy texture that’s easy to spread and pipe. It’s a popular choice for cakes and cupcakes.
Tips for making Vienna Cream icing
- Pure icing sugar or icing sugar mixture can be used in Vienna Cream. Sift icing sugar through a fine sieve for best results.
- Make Vienna Cream on the day it is to be used. Keep it covered during use as crust will develop if it is left uncovered. Do not refrigerate cream as this will cause the butter to harden and it may separate.
- For best results Vienna Cream should be applied to a cake on the day it is to be served. You can apply it the day before serving but, if you do, the cream will become slightly darker and crusty in appearance.
- When applying Vienna Cream, make sure it covers the cake around the base near the board to form a seal and help keep the cake fresh. Use a small spatula when applying Vienna Cream as this will give a smooth surface to the cake.
- Cream will spread easily but, if you want a particularly smooth surface, dip the spatula in hot water, dry quickly, use hot to spread the cream.
