Frankenstein Cake Recipes

FRANKENSTEIN CAKE

Steps:

• Prepare cake batter according to package directions. Pour into a greased and waxed paper-lined 13-in. x 9-in. baking pan. In a small bowl, beat the cream cheese, sour cream, sugar, egg and vanilla until smooth. Drop by tablespoonfuls about 1 in. apart onto batter. , Bake at 350° for 40-45 minutes or until center is firm when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , To make Frankenstein, cut a piece of cake for the head (about 10 in. x 7-3/4 in.) and neck (about 2-1/2 in. x 4-1/2 in.). Cut two pieces for ears (about 2-3/4 in. x 1/2 in.). Save remaining cake for another use. Position head, neck and ears on a covered board., Place 1/4 cup whipped topping in a small bowl; tint dark green with moss green food coloring. Cut a small hole in the corner of a small plastic bag; insert round pastry tip #3 and fill with tinted topping. Set aside. , Tint remaining whipped topping moss green. Frost face, neck and ears, building up areas for the forehead, nose and cheeks. With reserved dark green topping, pipe mouth, stitches on neck and forehead, and eyes with pupils., Cut a hole in the corner of a pastry or plastic bag; insert pastry tip #233. Fill with chocolate frosting; pipe hair 1-1/4 in. from top of head to forehead and about 4 in. down sides of head. Cut cake roll in half widthwise; place on each side of neck for bolts. Store in the refrigerator.

FRANKENSTEIN TREATS

Steps:

• Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; grease foil generously with shortening or butter. In 3-quart saucepan, melt 1/4 cup butter over medium heat. Add marshmallows; cook 2 to 3 minutes, stirring frequently, until melted. Remove from heat; stir in peanut butter until smooth. Stir in cereal.
• Press mixture evenly in pan, using greased spatula or waxed paper. Sprinkle with chocolate chips; press gently into cereal mixture. Cool completely, about 30 minutes.
• Line cookie sheets with waxed paper. Use foil to lift bars out of pan. Cut into 6 rows by 3 rows. In microwavable bowl, microwave candy melts uncovered on High 1 minute or until melted; stir until smooth. Dip top of each bar into melted candy; smooth top with spatula. Sprinkle crushed cookies on top edge of dipped bars for "hair." Place on cookie sheets. Firmly press pretzel pieces halfway into sides of each treat. Use frosting to attach 2 candy eyes to each face. Spoon remaining frosting into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze to pipe frosting onto treats for "scars" and mouths.

FRANKENSTEIN CHEESECAKES

Steps:

• Melt the candy melts (see Cook's Note) and place in a zip-seal bag. Cut off a very small corner.
• Pipe small solid triangles onto a sheet of parchment paper. They don't need to be even and can even vary a little in size. You'll need about 12 per jar, for a total of 72. Refrigerate to set.
• In a bowl, combine the cookie crumbs and butter and mix well. Place 2 tablespoons loosely into the bottom of each jar.
• Take the set triangles and place 3 per side around the outside of the cookie crumbs with the flat sides pressed up against the inside of the jar (this is Frankenstein¿s ¿hair¿)
• Once the triangles are in place, compact the cookie crumb mixture using the back of a spoon; it will help to hold the chocolate shards firmly in place. Refrigerate.
• In a mixer bowl, beat the cream cheese, powdered sugar, and vanilla until whipped. Add the food color paste and mix thoroughly, tinting the mixture a little darker than you want the final product to be. Fold in the whipped cream, which will lighten the color of the mixture.
• Spoon the cheesecake mixture into a piping bag and cut the end to make a 3/4-inch opening. Pipe the mixture into the jars, starting in the center and finishing 1/2 inch above the top of the jar.
• Tap the jar gently on the counter and, if need be, use a spoon to compact the cheesecake mixture into the corners of the jar so no air pockets are visible, then use an offset spatula to smooth the top of the cheesecake so it's flush with the jar rim.
• Add the lids and allow to set in the fridge for 2 hours.
• Once set, turn the jar over so the lid is now the base.
• Dry off any condensation from the jar and use a black marker to draw on Frankenstein's face and scars. Place a small dab of melted candy on the back of 2 M&M¿s and use it as a glue to attach them to opposite sides of the jar to make the bolts in Frankenstein's neck.

FRANKENSTEIN SNACK CAKES

Steps:

• Preheat oven to 400 degrees F. Grease a square 9x9 baking pan. Set aside.
• In a small bowl, whisk together flour, matcha powder, baking powder, and salt.
• In a large bowl, whisk together egg yolks, granulated sugar, and milk until pale in color.
• In a third bowl, whip egg white to medium-stiff peaks.
• Add dry flour mixture to yolk mixture. Fold to combine. Then add whipped eggs in three additions. Gently fold to incorporate egg whites.
• Pour batter into prepared baking pan. Use a spatula to spread batter into an even layer. Bake for 9-11 minutes or until a toothpick comes out clean. Remove from oven and run an offset spatula around the edges of the pan to loosen the cake. Let cool completely.
• Use a knife, wet with warm water, to cut the cake into 3 inch squares.
• Decorate with icing for hair and stitches, add sprinkles and candies for bolts and eyes.

FRANKENSTEIN ICE CREAM CAKE

Steps:

• Put ice cream in the refrigerator to soften while you make whipped cream frosting.
• Beat cream in a bowl using an electric mixer until stiff peaks almost form. Add white sugar, whipped cream stabilizer, vanilla extract, and green food coloring to whipped cream; beat until stiff peaks form.
• Scoop softened ice cream into a large bowl; stir until a uniform consistency is reached. The ice cream shouldn't be completely melted, but firm enough to hold form. Scoop ice cream into the loaf pan and spread evenly using a spatula, trying to avoid creating air bubbles.
• Mix crushed cookies and melted butter together in a bowl. Pat cookie mixture the ice cream for the "hair"; freeze for 5 hours. Run a knife along the edges of the pan and carefully flip it upside-down over a cake platter. Return cake to the freezer until firm, at least 30 minutes.
• Spread whipped cream evenly over the top and sides of cake. Freeze cake until solid, about 1 hour more.
• Spoon hot fudge sauce onto the cake creating "eyes", a "mouth", and "hairline"; top hot fudge areas with sprinkles. Place 1 cookie on each side of the bottom of the cake for the "neck bolts". Freeze cake until ready to eat.

FRANKENSTEIN CUPCAKES

Steps:

• Spread frosting over cupcakes. Lightly coat marshmallows with corn syrup. Roll sides of marshmallows in green sprinkles; dip tops in black. Carefully place a marshmallow in the center of each cupcake., For eyes, attach baking bits to the face of each marshmallow with a small amount of frosting; pipe pupils using frosting. Attach licorice candies to sides of head for bolts. Pipe frosting onto faces for mouths and stitches as desired.