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Mesmerized Monster Cake


Step 1

Several days in advance: Make fondant hat .

Tint fondant: 6 oz. yellow (add 1/2 teaspoon Gum-Tex), 3 oz. blue. Roll out 1/8 in. thick as needed. Use pattern to cut hat; let dry overnight on waxed paper-covered board.

Reserve remaining fondant. Attach 2 Lollipop Sticks to back with thinned fondant adhesive, leaving 5 in. extended at bottom.

For pompom, cut a 1 1/2 x 6 in. wide strip (reserve remaining blue). Use Cutter/Embosser to make slits for fringe, 1 in. deep, 1/8 in. wide. Wrap uncut edge around tip of hat, securing with damp brush as you wrap. Let dry.

Step 2

Also: Make fondant nose and teeth. Tint fondant: 1 oz. orange; reserve 1 oz. white. For nose, use pattern to cut 1 each yellow and orange. Cut curved strips from orange nose and attach over yellow nose using damp brush. For teeth, cut irregular triangles: three 1/2 in. high and two each 3/4, 1, 1 5/8, 1 1/4 in. high. Let all dry on waxed paper-covered board dusted with cornstarch.

Step 3

Prepare and wrap cut-to-fit board.

Bake and cool cake. Smooth out top and sides with white buttercream, covering carriage details and building up eyeballs (pat smooth with fingertip dipped in cornstarch).

Step 4

Pipe tip 8 dot irises and pupils; flatten with finger dipped in cornstarch. Pipe tip 2 dot highlights and tip 3 zigzag veins. Cover cake with tip 21 stars. Pipe outline mouth and lower eyelids with tip 12.

Step 5

Position nose and teeth, larger sizes on the outside. Push hat into cake top; position marshmallows for support.


Step 6

Roll out reserved blue fondant 1/8 in. thick. Cut 8-10 strips, 1 x 2 in. wide. Cut ¾ in. deep slits, 1/8 in. wide. Roll into tufts and attach for hat brim using thinned fondant adhesive. Pipe tip 5 number