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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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3/29/2010

Monkey Cake

Here is the finished Monkey Cake. This time I used a box pound cake and it only took about an hour to bake. I also made a couple cupcakes from the extra batter.

After baking I let it cool for a few hours.

Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer (I used lemon frosting from a can). Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.

Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (I used the same star tip as the hair.). Pipe dots around bottom edge of cake in a continuous line.

Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. (I used white frosting and put a tiny bit of brown Wilton gel and mixed it up)
Pipe an oval near the front base of cake. Fill in with frosting, and smooth. I then put on brown M&M's and used Black Wilton Icing in a tube and dotted on the pupils, nostrils and mouth. Decorated cake can be refrigerated up to 3 hours.



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