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Recoiling Rattlesnake Cake Zoom

Recoiling Rattlesnake Cake


Makes: Serves 12.

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Step 1

2 DAYS IN ADVANCE

Make fondant head and tail. Tint 69 1/2 oz. white fondant lemon yellow and a 1 in. ball red-red. Reserve a 1 in. ball of white.

Knead 1 teaspoon Gum-Tex into 8 1/2 oz. yellow fondant. For tail, shape a log, 1 1/2 in. dia. at bottom, tapering to 1/2 in. dia. at top x 5 in. long. Use lace wheel of pattern embosser to imprint pattern on one side. Use small veining tool from 10- pc. gum paste/fondant tool set to score section lines on other side. Indent on sides to create curves.

For head, shape an oval, 2 in. wide x 3 1/2 in. long x 1 1/4 in. thick. Use knife to cut slit for mouth. Use fingers to smooth and open. Use large dog bone tool from set to mark line on forehead. Use large ball tool from set to indent eye sockets and small veining tool to mark nostrils. For eyes, roll two fondant balls, 1/2 in. dia. Use damp brush to attach. Use black FoodWriter edible color marker to draw pupils.

For tongue, use 9 in. fondant roller with pink guide rings to roll out red fondant 1/16 in. thick. Use knife to cut a strip, 3/8 in. wide x 2 in. long. Cut a V-shaped slit at one end. Use damp brush to attach. To mark dowel rod placement, insert rod under head, 1/2 in. deep, then remove.

Let tail and head dry 24 hours on cornstarch-dusted cake board.

Step 2

1 DAY IN ADVANCE

Bake and cool classic wonder mold cake. Place cake on foil-wrapped cake circle, cut to fit.

Prepare buttercream icing following recipe directions. Use spatula and icing to ice cake smooth.

Step 3

Assemble snake. For neck, insert dowel rod in top of cake, leaving 4 in. extending at top. Use 9 in. fondant roller to roll out yellow fondant 1/4 in. thick. Use knife to cut a rectangle, 3 1/2 in. wide x 5 in. high. Prepare thinned fondant adhesive following recipe directions. Use thinned fondant adhesive to attach. Smooth fondant around exposed dowel rod, leaving 1/2 in. uncovered at the top. Use lace wheel of pattern embosser to imprint pattern diagonally on back. Use veining tool from set to score section lines, 1/2 in. apart, on front of neck.

Step 4

Make and attach fondant body. For first body section, roll yellow fondant into a log, 1 1/4 in. dia. x 30 in. long. Slightly flatten with hand. Use lace wheel of pattern embosser to imprint pattern diagonally on log. Use damp brush to attach around bottom of cake. Repeat for remaining sections, using a log, 1 1/4 in. dia. x 25 in. long for second section, 1 in. dia. x 30 in. long for third section and 1 in. dia. x 10 in. long for fourth section. Use thinned fondant adhesive to attach head to neck and tail to back of cake.

Step 5

Add color effects. Spray cake and back of head and tail with yellow Color Mist food color spray. Spray highlights with green Color Mist food color spray. Let dry 10 to 15 minutes.

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Ingredients

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$7.29

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$8.49

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Gum-Tex

Gum-Tex

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Red-Red Icing Color

Red-Red Icing Color

Green Color Mist? Food Color Spray

Green Color Mist? Food Color Spray

Yellow Color Mist? Food Color Spray

Yellow Color Mist? Food Color Spray

Favorite cake recipe or mix

Favorite cake recipe or mix

Tools

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$19.99

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$9.99

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$6.99

In Stock (ships in 1-2 business days)

$9.99

In Stock (ships in 1-2 business days)

$29.99

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$1.99

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$2.59

In Stock (ships in 1-2 business days)

$9.99

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10 x 14 in. Cake Boards

10 x 14 in. Cake Boards

Fanci-Foil Wrap

Fanci-Foil Wrap

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