For the one year anniversary of Breath of the Wild, we made…
(Gif by Jammy Cooks! Check out their blog for their own take on Monster Cake.)
Monster Cake!
After reading the ingredients:
Cane Sugar, Goat Butter, Monster Extract, and Tabantha Wheat
And the in game descriptions of:
“A result of Kilton’s research into monsters, this suspicious spice can be used to punch up dishes while cooking. Apparently it can be used to make a number of monstrous meals.”
“It’s a dangerous dish that makes your head fuzzy and may even motivate you to plan evil schemes!” From the Castle Library Book
“It’s said that once you have a taste of this cake, you’ll never forget it’s sweetness.”
This is my interpretation of what I think a Monster Cake would be. And after making this creation, and trying it on my family, I did find all the descriptions above to be true. I think there may even be a couple of evil schemes in the development planning!
But a piece of advice. Plan carefully and collect your ingredients prior to embarking on this quest. It took us 5 grocery stores to find goat butter even in the outskirts of San Francisco. We final found our goat butter at Whole Foods, but it was a new item for this particular store. So I recommend calling you grocers ahead of time to make sure they have it.
Ingredients
¾ Goat Butter, Room Temperature
1 cup Sugar
2 Eggs, Room Temperature
¼ Tsp Vanilla Bean Paste
1 Tsp Vanilla Extract
1 ½ Cups Flour
½ Tsp Salt
1 ¼ Tsp Baking Powder
3 Tbsp Jack Daniels Honey Whiskey
3 Tbsp Milk
Preheat oven to 350 F
Line a large cake pan with parchment paper.
Cream goat butter and sugar until light and fluffy. About 3 to 5 minutes.
Mix in eggs, vanilla extract, and vanilla bean paste just to the point of incorporating.
In a separate bowl, sift flour, salt, and baking powder. Lightly mix dry ingredients together.
Beat dry mixture into wet ingredients until combined.
Once mixed pour into cake pan and bake for 15-18 until toothpick comes out clean.
Place cake pan on wire rack until cool. Flip out on a fresh piece of parchment paper.
Using a 3 inch cookie cutter cut out mini cakes.
Ingredients for Frosting
4 egg whites (use large eggs and free-range if possible)
300 Grams caster sugar
400 Grams chopped unsalted butter, soft
1 Tsp honey
1 ½ Tbsp Cocoa Powder
Violet Food Gel
Add sugar and egg whites to Kitchen-aid metal mixing bowl. Place that bowl over a pot with about 2 inches of water. Basically using the bowl to create double boiler.
Turn heat to medium-high.
While keeping the ingredients moving, mix until you can no longer feel the sugar granules between your fingers.
Remove from heat. Be careful as metal bowl will be very hot.
Using bloom attachment, mix on medium-high for about 10 minutes or until the outside of bowl becomes cool and the mixture is now white.
Once mixture is cool you will slowly incorporate chopped butter a little at a time. Letting each piece fully incorporate before adding the next. Do this until you have used all the butter. Now split frosting into two equal portions, leaving one half in original bowl.
In original bowl add, Honey and Violet gel to frosting. Mix until the shade you like. Set aside.
In new bowl, add Cocoa powder to the frosting incorporating until the shade of brown you like. We used a teaspoon and a half.
Put each mixture in a separate piping bag with your desired tip.
Tip: Put each mixture in refrigerator until slightly stiffens up.This mixture can be quite soft.
When ready to assemble, place one layer of mini cake on plate.
Pipe Violet frosting on first layer of cake.
Top with another mini cake and pipe on Chocolate frosting
Insert horn to each side. ( For our horns, we pulled our own sugar for the first time and dyed it purple to create the candy horns.)
Admire and enjoy!
