For the Toffifee Monster Cake, first prepare the cake. Preheat the oven to 200 degrees top/bottom heat. Beat the eggs and sugar until foamy. Slowly add the vegetable oil.
Mix flour, salt and baking powder and sift onto the egg mixture. Gently fold in. Add the chopped toffee. Pour into hemispherical molds (alternatively muffin tins) and bake in the oven for about 20 minutes. Remove from oven and allow to cool.
Remove the cakes from the molds.
For the cream, place egg whites and sugar in a bowl and heat over a bain-marie to about 65 – 70 degrees, stirring constantly. Beat the egg whites with a food processor until cold (takes about 15 – 20 minutes). Add the salt.
Add the butter in small pieces to the beaten egg whites, stirring constantly. Stir until a homogeneous cream is formed. Stir in the green food coloring. Coat the cakes with the cream.
For the decoration, divide 2 pieces of Toffifee for the arms and feet. Model the teeth, claws for the arms and legs from white fondant and glue them on the Toffifee halves (with a little water, food glue, etc). Let dry.
For the eyes, roll out the fondant thinly and cut out circles with a piping nozzle. Glue these all over the toffifees. Color the fondant red and form horns. Possibly form a tongue.
Color the fondant black and model a mouth and nostrils. Attach eyes, hands, feet and horns to the cake with toothpicks.
Preparation Tip:
The Toffifee Monster cakes can also be made in other color combos.
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