My grands have all kinds of requests for birthday cakes...
but my youngest grandson never really have any opinions about his birthday cake...
and so he got a dinosaur this year.
I got the idea from a book called Cakes for Kids by Matthew Mead...
and then improvised.
- 1 chocolate cake mix
- 1 recipe creamy vanilla frosting
- purple gel food colouring
- 15 - 20 half-round fruit slices (scales)
- 1 large marshmallow (eyes)
- Smarties or M&M's (dots)
- green gummy worms (claws)
- red shoestring licorice (mouth)
- Prepare cake mix according to directions. Pour batter into greased 9" round and 6 " round cake pans that have been lined with parchment paper. Fill pan about two-thirds full. Bake at 350° F until a toothpick inserted in center comes out clean (about 25 minutes for the 6" pan and 35 minutes for the 9" pan). Cool cakes completely before removing from pan.
- Prepare frosting.
- Place the cooled cakes on a cutting board, and cut each one in half vertically. Spread frosting over the top of one 6" half round and one 9" half-round. Stack the matching halves on top of each other.
- To shape the head...cut away a pie-shaped wedge on the left side of the arc, as shown in the diagram above.
- Transfer the larger cake to one end of a large platter (about 15" by 18"), having the curved part up. This is the body of the dinosaur.
- Place the head on the platter in front of the body.
- I used large mallows to build a base for the tail and legs before frosting the cake.
- Spread a skim coat of white frosting over entire cake to mask and seal in crumbs. Chill until firm...about 30 minutes.
- Add colouring to remaining frosting. Put a generous layer of frosting over entire cake.
- Arrange two rows of fruit slices along the top of the back.
- Add smarties to dot head and body.
- Use an appropriate length of red shoestring licorice for mouth.
- Eyes are made with a slice of white marshmallow and a brown candy attached with white icing.
- Claws were cut from green gummy worms.
Creamy Vanilla FrostingThis frosting spreads and pipes smoothly. Make sure the butter is really soft so the frosting won't split when tinted.
- 1-1/4 cups (300 mL) butter, softened
- 6 cups (1.5 L) icing sugar
- 3/4 cup (175 mL) whipping cream
- 2 tsp (10 mL) vanilla
- In large bowl, beat butter until fluffy.
- Alternately beat in sugar and cream, making 3 additions of sugar and 2 of cream.
- Beat in vanilla.