Instructions
Prepare and assemble the cake:
Bake your favorite cake according to the recipe instructions.
Let the cake cool completely.
Level the cake layers if needed and assemble them with your preferred filling.
Apply a crumb coat of frosting to the assembled cake and chill it in the refrigerator until the frosting sets.
Cover the cake in green buttercream:
Spread green buttercream frosting over the entire cake, ensuring it's smooth and evenly coated.
Prepare the black candy coating cake drip:
Melt cocoa dark candy coating according to the package instructions.
Mix in some black oil-based candy food color until you achieve the desired shade of black.
Transfer the mixture into a tipless piping bag and let it come to room temperature.
Pipe the cake drips and top coating:
Pipe drips of the black candy coating along the edge of the cake.
Pipe enough chocolate to cover the top of the cake.
Use an angled spatula to spread and smooth the coating evenly over the top of the cake.
Mold fondant pieces:
Shape two bolts using fondant.
Once molded and dried, create a paint mixture using silver luster dust and grain alcohol. Paint the bolts with this mixture and let them dry.
Place the dried bolts onto the cake.
Make fondant eyes:
Roll out white fondant and cut out the largest circle for the eye.
Roll out yellow fondant and cut out a medium-sized circle.
Attach the yellow circle onto the white circle using a small amount of water.
Place the eyes onto the side of the cake.
Attach a black candy wafer onto each eye for the pupil and add a small piece of white fondant for a reflective accent.
Pipe facial features:
Using green buttercream, pipe a large pulled dot for the nose, pulling it up between the eyes.
Pipe one large unibrow overlapping the eyes.
With black buttercream in a piping bag fitted with a tip #4, pipe two dimple cheeks and connect them with a squiggly smile.
Pipe a scar onto the cake to finish the facial features.
Your Frankenstein Cake is now ready to be served and enjoyed!
