Funky Frankenstein

Materials:

  • 750 gram FunCakes Mix for Cupcakes
  • 200 gram FunCakes Mix for Buttercream
  • 1 jar FunCakes Dip ’n Drip – Black
  • FunCakes Edible FunColours Gel – Bright Green
  • FunCakes Edible FunColours Gel – Holly Green
  • FunCakes Edible FunColours Gel – Black
  • Small piece FunCakes Fondant – Bright White
  • Small piece FunCakes Fondant – Raven Black
  • 7 eggs
  • 625 gram soft, unsalted butter
  • 200 ml water
  • Two extra deep round baking pans of Ø 15 cm
  • 1 round cutter of Ø 1 cm
  • 1 round cutter of Ø 2 cm
  • Wilton Cake Release
  • Wilton cooling grid
  • Wilton Spatula curved
  • Large side scraper, for example from PME
  • FunCakes Disposable Decorating Bags
  • Wilton Decorating Tip #3
  • Wilton Perfect Height Rolling Pin
  • FunCakes Magic Roll-Out Powder

Preparation:
Preheat the oven to 180°C (convection oven 160°C). Grease the baking pans with the Cake Release. Prepare 750 gram of Mix for Cupcakes and 200 gram of Mix for Buttercream as indicated on the package or in the basic recipes for cupcakes and buttercream. Divide the batter into the two baking pans and bake the cakes for 60-70 minutes. Leave them to cool down on a cooling grid afterwards. Cut the edges of the two cakes to make sure they are straight and even when they’re on top of each other.

Take a table spoon of buttercream and colour it black. Give the rest of the cream the desired green colour by mixing it with the two green colouring gels. Put the two cakes on top of each other with a layer of green buttercream in between. Cover the edges of the cake with green buttercream as well and make it even using the side scraper. Place it in the fridge for the buttercream to stiffen.

Roll out a piece of white and black fondant, cut out circles of 1 and 2 cm for the eyes and the nose and stick these to the cake. Fill a decorating bag with tip #3 with black buttercream and draw a mound, eye brows and scars on the cake.

Warm the black dip ’n drip for 20 seconds in the micro wave and fill a decorating bag with it. Make sure the dip ‘n drip is not too warm, to prevent the buttercream from melting. Cut off a little tip from the decorating bang and let the glaze drip off the edges. When you’ve reached the desired drip effect, cover the top of the cake with the black glaze and make it smooth and even with a spatula. Put it in the fridge until further use.