It was Halloween on Friday! I know that in Poland we don't really celebrate this holiday but, even though, it's still an occassion to make something scary... and sweet! I made a bet with Bakesaurus that I can bake something scarier-looking than him (he still believes that he is the scariest dinosaur ever and that his ancestors were better than T-Rex). You can find the results below.

I really enjoy writing a blog. I've always wanted to make a cake like that but, unfortunately, I've never had a possibility to do so. For the last 2 years I worked at a bakery but the organization of work is different from what I have assumed. Despite the fact that I usually had the opportunity to incorporate my ideas into the bakery's production schedule, I never had the opportunity to make such a cake. Simply, because it would be too hard to sell it by pieces :) And being a blogger is actually demanding from me being creative and taking challenges! I found the inspiration for this cake on Pinterest but made it from my own recipes for yellow cake and vanilla buttercream. This cake is for the fans of very sweet but classic flavours. I recommend it also to those who would like to try themselves at baking and decorating cakes. Because of its monster look you don't need to worry about being perfect. Monsters are imperfect, aren't they?!

Halloween Monster Cake

22 cm diameter pan


1 cup (226g) unsalted butter at room temp.

1,5 cup sugar

2 tsp vanilla extract

3 eggs

2,5 cup flour

1,5 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk

Ingredients for frosting:

1,5 cup milk

1 1/4 cup sugar

7,5 tbsp flour

1 tbsp vanilla extract

1,5 cup (340g) unsalted butter at room temp.


200g white chocolate chips

1/4 cup dark chocolate chips

orange food colouring

5 cake pops sticks


1. Bake the cake and cake for cake pops. Preheat the oven to 180oC and line the pan with baking paper. Cream sugar and butter until light and fluffy. Not for too long or else it will break, and we don't want that! Add eggs, one at a time, beating the batter after each addition. Add vanilla. In a separate bowl combine flour, baking powder, baking soda and salt. Add dry ingredients to the butter mixture alternatively with milk. Remember to start and finish with the dry! Line 3 cupcake moulds with paper liners and fill with part of the batter. Pour the rest into the prepared pan. Bake muffins for 18-20 minutes and the cake for about 55-60. Remove the muffins from the oven, let them cool and crush in a bowl in order to make crumbs for cake pops. After the cake is done, remove it from the oven, let it cool, even out cutting the domed part and then cut in half horizontally.

2. Prepare the frosting. In a heavy-bottomed saucepan place milk, sugar and sifted flour and immediately stir. Cook over a medium heat for about 8 minutes until visibly thick (it will have consistency of a pudding). Pour the mixture into a bowl and mix with a mixer for about 8 minutes, until it reaches room temperature. Gradually start adding butter, beating after each addition. Add vanilla. If the cream is not thick enough, refrigerate for a while. Transfer 1 heaped tablespoon to a small bowl and colour the rest of the cream using orange food colouring.

3. Prepare cake pops eyes. To a bowl with cake crumbs add 2 tablespoons of the cream and stir until it looks really moist and you can easily glue parts together. Roll out 5-6 balls (no need to make them even, it's a monster, it's eyes may be of a different size!) and refrigerate for 10 minutes. Melt the white chocolate using a water bath (find out how in recipe for cupcakes with cranberries), pour 2-3 tablespoons into a small bowl and colour the rest orange. Remove the cake balls from the fridge and prepare 5-6 cake pops sticks. Dip the stick delicately in the orange chocolate and then stick it into the cake ball, and after that stick the whole ball in the orange chocolate. Set aside in a cup so that it sets without touching anything. After it sets dip a bit of the cake pop in white chocolate to make an eye. Melt the dark chocolate and using a small round tip make black dots on the white part. And we have our eyes!

4. Fill and decorate the cake. Cover one part of the cake with about half of the buttercream (maybe a tiny bit more) and cover with the other part of the cake. Cover the whole cake in thin layer of cream and chill in the fridge for about 20 minutes. Remove from the fridge and decorate with thin strips made using a small round tip or grass-making tip. If you don't have such tips and a piping bag, just use a zip-lock bag - pour the buttercream in, cut the edge and make strips. It works just fine too! :) From the melted dark chocolate make a smile, and from the white buttercream create teeth. Stick cake pops eyes in the cake and you can be terrified!! BOOOOOOOO!


P.S. If you have any questions concerning the cake, you need more tips or you need me to show you something, just ask a question on Bakesaurus' Facebook page. We're there as well! :)

Karolina & Bakesaurus

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