My family came over for lunch. We had sausage rolls, smoky pumpkin dip with crudites and chips, zucchini fritters (thanks mum), apple cake, caramel fudge, watermelon, strawberries and pineapple. I got to use my new three tier plate. And there was the monkey cake. The kids played shops and threw a ball around with my dad in the backyard. Sylvia amused us by wearing her new fluro-pink halloweeen socks on her hands. Grace discussed plans for her birthday cake. Maddy did cartwheels in the front yard. Everyone loved the cake.
How to make a monkey cake
Adapted from Smitten Kitchen
- 1 x Jill Dupleix Flourless Chocolate Cake (baked in a 20cm round cake tin the previous day)
- 1 x white chocolate frosting (see below)
- 1 x dark chocolate frosting (see below - I had quite a bit of this leftover)
6. Use a skewer or tip of a sharp knife to draw the face on the monkey. Put a few spoonfuls of frosting in a plastic ziplock bag and snip a tiny corner to make an easy piping bag. Pipe the eyes, nose and mouth on the face. Don't try and be clever and put a white middle of the eye on the monkey and then take it off and try and even up the icing with a skewer. Then pipe an outline between the white chocolate frosting and the dark to cover up any gaps.
See other novelty cakes on Green Gourmet Giraffe.
Adapted from Christmas Cooking with Kids by Annie Rigg
White Chocolate Frosting
40g white chocolate
45g icing sugar, sifted
1/4 tsp cocoa powder, sifted
Dark Chocolate Frosting
120g dark chocolate
135g icing sugar, sifted
Melt chocolate and butter in a small bowl in the microwave (or in a small saucepan on the stovetop). Set aside. Stir together the milk, icing sugar and cocoa powder (if using). Mix in the chocolate butter mixture and let cool until it is spreading consistency. I put mine in the freezer to cool it quickly. The recipe suggests 30 minutes cooling time.
On the Stereo:
Dozing at the Knick: Grateful Dead