How to make fun Surprise Inside Cake for Halloween
Prepare a rimmed baking sheet/pan 12x9inch. Spray it with a nonstick spray and line it with parchment paper. Set aside.
Preheat oven 340F.
Into a bowl sift together cake flour (1cup and 1/2cup), baking powder (1/2tsp) and salt (1/4tsp). Set aside.
In a medium bowl whisk together large eggs (3) and Vanilla (1tsp), Almond (1/4tsp), Lemon Extracts (1/4tsp). Set aside.
On medium speed, with a stand mixer using a paddle attachment cream butter (1/2cup, 1stick,113grams) and granulated sugar (1cup and 1/2cup) until creamy, about 4-5 minutes. Scrape the bowl few times.
Then gradually beat in full fat sour cream (1/2cup). Scrape the bowl to ensure all is well combined. Beat for 2-3 minutes, until pale in color.
On low speed, gradually add flour mixture alternating with egg mixture. Scrape the bowl few times. Beat till combined. Don't over mix.
Divide the cake batter in half. Fold 1/4 cup of white/red jimmy sprinkles into 1st half of the cake batter.
Next divide 2nd half of the batter into 1/3 and 2/3. Color 2/3 of the batter with electric green gel food color. And remaining 1/3 of cake batter with black food coloring.
Spread batter with sprinkles covering about 2/3 of the rimmed baking sheet/pan (12x9inch). Then spread green batter covering about 2/3 of the remaining area. Then spread black cake batter into unfilled area of the cake pan/sheet.
Bake in the preheated oven at 340F for 18-20, until toothpick inserted in the center comes out clean.
Invert hot cake onto a surface lined with wax paper. Peel off the parchment. Let it cool for 20 minutes, then invert it again onto a cutting board. Peel off the wax paper.
Use 3 round cutters : 2inch, 3/4inch, 3/8inch to cut out pieces of cooled cake batter.
1st cut out rounds from the cake with sprinkles, using a 2 inch round cutter. Transfer rounds on on a freezer safe tray.
Then with a smaller cutter (3/4inch) cut out rounds from the bright green cake. Using the
same cutter (3/4inch) also cut out centers from cake rounds with sprinkles. Replace them with green rounds.
Lastly, using the smallest round cutter (3/8inch) cut out black cakes sections. Cut outs will look like long cylinders. Using the same cutter (3/8inch) also cut out centers
from the green rounds. Replace them with black cut outs.
Use a wooden spoon to push the black cakes cut out of a small cutter.
Freeze monster eye cakes covered with plastic wrap for 2-4 hours until frozen solid.
Spray a loaf pan with a nonstick spray and line it with parchment paper. Preheat oven to 330F.
Prepare another Monster Eye Cake Rounds - Cake Batter. Color it with bright purple food coloring.
Take frozen monster eye cake rounds out of the freezer. Press the rounds together to form a long log.
Spread about 1/4 - to 1/3 of the cake batter on the bottom of the loaf pan.
Place the monster eye cake log onto the purple cake batter into a loaf pan.
Pour remaining cake batter into the pan, covering the log.
Bake in the preheated oven at 330F for 60-75 minutes. Until toothpick inserted in the purple cake batter comes out clean. Cover the loaf pan halfway to prevent over browning.
Let the cake cool in the pan for 10 minutes. Then remove it from the pan and transfer onto a cooling rack and let cool completely.
I used Swiss Buttercream to decorate the outside of the cake.
If needed (if cake sides are too brown) trim the sides. Then crumb-coat the cake with buttercream. Refrigerate until firm. Then frost the cake with orange buttercream. Use a cake decorating spatula to smooth the buttercream and create texture. Alternatively you can use a grass piping tip.
Pipe white eyes onto the cake. And to make the pupils use edible black pearls. Refrigerate for up to 4 days, covered. Let come to room temperature before serving.