What you need:
For the cake:
- 1 cup milk, at room temperature
- 6 large egg whites, at room temperature
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 12 Tbsp. unsalted butter, at room tempreature
- 6 Tbsp. rainbow sprinkles
For the vanilla buttercream frosting:
- 3 Tbsp. heavy cream
- 1 1/2 tsp. vanilla extract
- Pinch of salt
- 3 3/4 sticks (30 Tbsp.) unsalted butter, at room temperature
- 3 3/4 cups powdered sugar
- Brown food coloring
For the decoration:
- 1 box prepared white fondant
- Black food coloring
- Yellow food coloring
- Red food coloring
Directions:
- For the cake: whisk together milk, egg whites, vanilla, and almond extracts in a medium bowl.
- In a stand mixer, mix flour, sugar, baking powder, and salt with a paddle attachment on low until just combined.
- Add butter (separated into Tbsp portions) and mix on low until the mixture is coarse and sand-like.
- Add milk mixture to dry ingredients and mix on medium speed for 1 1/2 minutes.
- Scrape down the sides of the stand mixer bowl and mix for 20 to 30 more seconds.
- Gently fold in sprinkles with a rubber spatula.
- Prepare two 8-inch round cake pans with parchment paper and nonstick cooking spray.
- Evenly divide the batter into the cake pans.
- Bake in a preheated 350 degree oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely.
- For the frosting: in a small bowl, stir together heavy cream, vanilla, and salt.
- In a stand mixer, beat butter with paddle attachment on medium-high speed until smooth.
- Add powdered sugar, a little at a time, and mix on low until mixture is smooth.
- Scrape down the sides of the bowl and add heavy cream mixture.
- Beat on medium speed until light and fluffy - about 4 minutes.
- Place a layer of cake onto a serving platter and slice the top with a serrated knife to even it out.
- Top with frosting and then add second layer of cake. You can even this layer as well or leave it be.
- Frost the top and sides of the cake.
- Take remaining frosting and add brown food coloring to desired color. Set aside while you work with the fondant.
- Take a small portion of fondant and add a drop of yellow food coloring. Mix with hands and roll out flat. Cut two circles (about quarter to half dollar size) from yellow fondant and set aside.
- Take a tennis ball size piece of fondant and add red food coloring to it until desired color is reached. Form into a nose.
- Take a very small portion of fondant and add black food coloring. Shape into little comma/apostrophe shapes. Wet the yellow fondant slightly where the commas will go and attach commas.
- Place nose slightly above the middle of the cake and then place eyes above the nose.
- Roll out a piece of the remaining white fondant. Cut out two teardrop shapes and six tall triangles.
- Slightly curve the tips of the teardrops to create horns and set aside.
- Roll a piece of fondant into a worm. You'll want it to be as long as the short ends of all the triangles laid next to each other.
- Place long piece of fondant underneath nose in a smile shape. Then evenly space six triangles, point side out, for teeth.
- Pipe brown frosting using a large star tip on sides and one round around the top edge.
- Add the horns to the brown frosting above the eyes.
- And you're done with your monster!
Cake and frosting recipe adapted from Tracey's Culinary Adventures
Posted on Fantastical Sharing of Recipes