Dragon Cake
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
This dragon cake is sure to be the hit at any birthday party. And, it's fiendishly easy to make.
Ingredients
- 1 7-8-inch diameter tube cake
- 1 oblong cream-filled cake, such as a Twinkie
- 2 cans purchased vanilla frosting
- 2 green spice gum drops
- 2 large marshmallows
- 2 small marshmallows
- 1 2.75 ounce slice purchased pound cake
- 9 ½-inch square cookies, such as Lorna Doons 100 calorie pack
- 6-inch piece red fruit leather
Cooking Instructions
- Cut cake in half to form two semi-circles. Cut one of the semi-circles in half to make two quarter circles (the head and tail sections of the body). Cut the oblong snackcake in half, cross-wise (the snout) Cut the piece of pound cake into an isosceles triangle (the spear-end of the tail). On a cooling rack over a sided sheet pan place cake pieces down on their cut surfaces.
- In a microwave heat the frosting to melt on high for 30 seconds, stir and repeat in 10 second intervals until it is pouring consistency. Add the color. Pour over tube-cake’s outside rounded pieces and their uncut sides. Let dry completely. Return frosting from cookie sheet to the frosting can.
- Remelt remaining frosting if needed. Pour over rounded sides of the snout and the sides and top of the spear end of the tail. Let dry completely. Return frosting from cookie sheet to the frosting can.
- Frost one of the cut sides of the tail and head sections and allow to dry completely.
- In a microwave heat a tablespoon of vanilla frosting 10 seconds. Stir in red food color to combine. Paint unfrosted side of each piece of the snout. Allow to dry completely.
- Place the two small marshmallows on toothpicks and paint them with red food color (the nostrils). Let dry completely. With a serrated knife, carefully slice the cookies in half on the diagonal (the scales).
- Adhere the cut sides of the snout to the iced cut-side of the head section, leaving the snout open slightly. For the tongue, fold the piece of fruit leather into thirds cross-wise to make a 2-inch long piece. Cut a triangle out of one of the short sides to form the forked tongue. Place the short, straight side of the tongue in the mouth so the forked end comes out the front of the mouth.
- For the eyes cut spice drops in half crosswise. With some frosting, adhere the cut side of one of the spice drop near the bottom of the circle-side of one of the large marshmallows. Repeat with other gum drop and large marshmallow. With frosting, adhere the eyes on top of the head section.
- With icing adhere the nostrils to the upper part of the front top-half of the snout. Adhere the tail’s point at the top of the flat iced side of the body’s back section.
- Ice the cut side of a scale. Place it at the base and in the middle of the tail section. Ice and adhere each scale right next to the proceeding one. Do the same for the middle and front sections of the body.
Tips & Tricks
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When a piece of cake needs to frosted for a second time, as in steps 4, and 5, cushion the already frosted side with layers of paper towels between the frosting and the cooling sheet. This will help to protect the frosted side from becoming dented by the rack.
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To keep snout on, in addition to the icing, toothpicks may be used, if desired.
- If you need to make the cake bigger, then purchase a second cake and make them into 2 more humps.
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