This cake looks completely different from the rehearsed one. Honestly I have never imagined making one myself before Ethan came along because I thought this kind of thematic cake always tasted gross. But trust me, once you have kids, you would definitely desire to make one for them no matter how long it takes.

Another reason was that I came across this Martha Steward recipe and decoration video which I found very simple to follow, and the result is a total crowd-pleaser. Using the same ingredients as my rehearsed cake, I just baked with a different bowl for the dome shape and prepare some more frosting for decoration. And IT DOESN’T TASTE GROSS!

By the way, very good piping training too! Look at the “joker” mouth and the stuffy nose I made, and you will know how bad it is to have a shaking hand while piping.

Ingredients (9-inch layered caked):

Directions:

Frosting
To prepare the the yellow frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine 1 stick butter, 1/2 teaspoon vanilla, and 1 cup sugar. Mix on medium-high speed until pale and fluffy, about 2 minutes. Stir in food coloring to make pale yellow. Transfer to a small bowl and cover.

To prepare the chocolate frosting, in a stainless steel bowl placed over a saucepan of simmering water, put in the chopped chocolate, cocoa powder, milk and 3 sticks butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and whisk in powdered sugar and vanilla extract. Cover and place in refrigerator until it’s firm, around 2 to 3 hours. Once the frosting is firm, remove from refrigerator and place in the mixing bowl. Beat the frosting for a minute or two until it’s smooth and of spreading consistency.

Cake
Preheat oven to 350F. Grease an 8 1/2-inch diameter 3-quart stainless-steel bowl and 1 cup of a large muffin tin. Set aside.In a bowl, lightly combine the egg yolks, 1/4 cup milk and vanilla extract.

In the bowl of your electric mixer, combine flour, sugar, baking powder and salt on low speed. Add butter and remaining 3/4 cup milk. Mix until the dry ingredients are moistened.

Increase the mixer speed to medium and beat for about 2 minutes. Scrape down the sides and the bottom of the bowl.

Gradually add the egg mixture, in 3 additions, beating well to incorporate the egg.

Fill prepared muffin cup 1/3 full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 20 minutes. Continue baking the cake for about 50 minutes or until a toothpick inserted into the cake comes out clean. Let cool completely before frosting.

Assemble
Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate frosting on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.

Place remaining chocolate frosting in a piping bag fitted with a small plain round or multi-opening tip. Pipe frosting around bottom edge of cake in a continuous line. Switch to a small multi-opening tip, pipe hair on top of head.

Fill another piping bag fitted with a large plain round tip with yellow buttercream. Pipe an oval near the front base of cake, and half-circles in centers of ears, fill in with frosting, and smooth. Pipe chocolate frosting for nose and mouth. Place 2 pieces of Smartie or M&M above oval for eyes. Decorated cake can be refrigerated up to 3 hours.