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Monster Cake Bites

Prep

30 mins - 1hr

Bake

1hr

Serves

10+

Difficulty

Medium

About

These little monster cake bites aren't too scary but rather cute and adorable, with their fluffy sprinkle coats and hearts of buttery vanilla sponge cake. Perfect for your Halloween party.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
Reviews

How to make this recipe

For the sponge

Step 1

Preheat the oven to 180 ºC/160 ºC fan/Gas 4/355 ºF and line an 8x8 inch (20x20 cm) square baking tin with baking paper.

Step 2

Using a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, cream the butter, sugar, Lyle’s Golden Syrup and vanilla extract together until pale and fluffy.

Step 3

Add the eggs, one at a time, mixing well after each addition.

Step 4

Sift together the flour, xanthan gum (optional), baking powder and salt.

Step 5

Add one-third of the dry ingredients to the butter mixture and mix to combine. Add half the milk and mix to combine. Repeat with the remaining dry ingredients and milk, finishing with the addition of dry ingredients. Mix well until you get a smooth cake batter with no flour clumps.

Step 6

Transfer the batter into the lined baking tin and bake at 180 ºC/160 ºC fan/Gas 4/355 ºF for about 1 hour or until risen, golden brown on top and around the edges, and an inserted toothpick comes out clean. If the top starts browning too quickly, cover with aluminium foil (shiny side up) and continue baking until done.

Step 7

Once baked, cool in the baking tin for about 10 minutes, then remove from the tin and allow to cool completely on a wire cooling rack.

For the icing

Step 1

Combine all icing ingredients in a saucepan and cook over medium-high heat with constant stirring until the chocolate has melted and you get a smooth, glossy chocolate icing.

Assembly

Step 1

Cut the cooled sponge into 16 equal squares.

Step 2

Dip each square into the icing, allow any excess to drip away and roll it in sprinkles of choice.

Step 3

Finish with edible candy eyes.

Step 4

Allow the icing to set at room temperature for about 2 hours, or in the fridge for about 30 minutes.

Serve and enjoy!

Check out the baker

This recipe was created by the lovely baker Kat. Find more delicious recipes from her at theloopywhisk.com

Ingredients

Serving

1

For the sponge

Butter

Unsalted butter, softened

250 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

125 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

125 g
Vanilla

Dr Oetker Madagascan Vanilla Extract

1 tsp
Eggs

Medium eggs

5
Flour

Plain flour

Gluten free flour blend can be used

300 g
Xanthan-gum

xanthan gum

optional, if using gluten free flour

3/4 tsp
Baking-powder

Baking powder

2.5 tsp
Salt-table

Pinch fine table salt

1
Milk

Full fat milk

warmed milk

200 ml

For the icing

Chocolate

70% Dark chocolate

250 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

125 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

45 g
Cocoa-powder

Cocoa powder

15 g
Milk

Full fat milk

120 ml

To decorate

Chocolate

Dark chocolate sprinkles

Sprinkles

Green and orange sugar sprinkles

Sweets

Edible candy eyes

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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