Frankenweenie "Sparky" Cake

Note: I used rolled fondant on this cake.  If you’re not adept with this covering, feel free to double the frosting recipe and ice the cake in white buttercream.

Green cake: 

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1 1/2 cups sugar

1 teaspoon clear vanilla extract

6 egg whites

3/4 cup whole milk

.3 oz bottle neon liquid green food coloring

1/4 teaspoon Wilton kelly green gel food coloring

  1. You’ll need two 8 or 9-inch round cake pans, greased and the bottoms lined with parchment.
  2. Preheat oven to 350 degrees.
  3. Combine the flour, baking powder, and salt in a bowl, mixing well.
  4. Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed until very soft and lightened in color.  Beat in vanilla.
  5. Whisk together the egg whites and milk in a medium mixing bowl until just combined.
  6. Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape.  Beat in the remaining flour mixture.
  7. Scrape the bowl well with a large rubber spatula. Add food coloring and mix again until consistently green. Pour the batter into the prepared pans and smooth the tops.
  8. Bake the layers for about 30 to 35 minutes, until they are well risen and spring back when pressed in the center. Cool the layers in the pans on racks for 5 minutes, then turn out onto racks to cool completely.

Buttercream frosting:

1 1/2 cups of unsalted butter, softened

3 cups confectioners’ sugar - the finest you can find (usually 10x)

1 tsp.  clear vanilla extract

1 drop black food coloring

* Milk or heavy cream, optional

  1. In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners sugar.  Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes.
  2. Add vanilla and beat again for another minute until light and fluffy. 
  3. *Note: If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.
  4. Fill cake with about ¾ cup of plain white frosting, then crumb-coat with a thin layer. Refrigerate until ready to decorate.  Tint remaining frosting with the drop of black food coloring and transfer half to a piping bag fitted with a triple star decorator tip (#2010) or grass piping tip. Transfer the other half to a piping bag fitted with a single star tip (2D)


1 lb. white ready-made fondant

Black gel food coloring

1 Sparky sculpture

A variety of small tombstones for the pet cemetery

Stone pattern candy mold (optional)

Edible black glitter

  1. Knead fondant well on a lightly powdered sugared surface and roll out ¾ lb. to about ¼” thickness.   Cover cake and trim edges.  Smooth fondant surface with spotlessly clean hands or fondant smoothers if you have them. Transfer cake to a cake stand or serving platter.
  2. Tint about ¼ cup of the remaining fondant dark grey with the black gel coloring.  Add coloring a little at a time until the correct color is achieved.   Press a long piece of the dark grey fondant into the stone pattern candy mold and remove.  Use a knife to tidy the edges and create a long 8-inch  “sidewalk “ or walkway that will go across the middle of the cake. Set aside.
  3. Make a small “hill” using some of the remaining fondant and place it on top of the cake- position it towards the side that you choose to be the back of the cake.  Gently lay the sidewalk across the front third of the cake (see picture).
  4. Cover the entire hill and the edge of the sidewalk closest to the hill with the grey buttercream in the bag fitted with the triple star piping tip (or the grass piping tip that I wish I’d had).
  5. Place tombstones on and around the “grassy’ buttercream hill.  If the tombstones you’ve made are large, you may want to secure them with a wooden skewer or gum paste stick. Place Sparky on the fondant walkway.
  6. Use the buttercream in the bag fitted with the single star tip to edge the bottom of the cake.
  7. Sprinkle entire cake with black glitter.
  8. Serve to delighted guests.