Halloween Monster Cake
- For the cake
- 1 Pie crust
- 1 Banana
- 1 splash lemon juice
- 2 packages whipped cream stabilizer
- 7 ounces Whipped cream
- 7 tablespoons Sour cream
- 12 round Shortbread
- For the decorations
- 6 ounces butter
- 8 tablespoons sugar
- 3 ounces cream cheese
- 6 tablespoons honey
- 6 ounces powdered sugar
- purple Food coloring
- 24 small Sandwich cookies
- 2 tablespoons Marzipan (for the eyes)
- 24 brown Chocolate candy (for the eyes)
- Gummy worm (for the hair)
- Chocolate sauce (to garnish)
For the cake: Crumble the sponge cake. Peel the banana, coarsely chop and then mash with a fork. Toss with the lemon juice. Whip the whipped cream stabilizer and whipped cream until stiff. Mix the cake crumbles with the sour cream, whipped cream and mashed bananas.
Divide the cake mixture into 12-14 portions. Use to form small mounds over the shortbread and chill for at least 30 minutes.
For the frosting: Cream the softened butter and sugar until light and fluffy. Beat in the cream cheese, honey and as much powdered sugar as needed to make a smooth and spreadable mixture. Tint with food coloring.
Spoon some chocolate sauce onto each serving plate. Place a cookie cake mound on each plate. Add 2 sandwich cookies as feet.
Transfer the frosting to a piping bag fitted with a small plain tip and cover mounds with thin strips of frosting.
Roll out the marzipan thinly and cut into small rounds for eyes. Add a brown M&M to each marzipan round to complete the eyes and attach to the monsters.
Pour some chocolate sauce over the monsters' heads and insert gummy worms as hair.