Images

Wolf It Down Cake Zoom

Wolf It Down Cake


Teeth-chattering treats will have party guests chomping at the bit. They?ll have to get past a hungry werewolf who couldn?t wait to wolf down the cake.
Makes: Cake serves 40

Product Actions

Additional Information

Step 1

1 DAY IN ADVANCE

Bake and cool 12 in. round cake. Cake is 4 in. high (two layers, 2 in. high). Prepare buttercream icing following recipe directions; tint orange. Use spatula to ice cake smooth in orange. Use tip 18 and orange icing to pipe shell top and bottom border. Attach confetti sprinkles from 6-mix halloween assortment with dots of icing.

Step 2

Make werewolf head. Prepare one recipe crisped rice cereal treat mixture following recipe directions. Use front half of 3-D skull pan to mold mixture. Unmold. Build up muzzle and bottom mouth area with mixture, using hands to shape.

Melt light cocoa Candy Melts candy according to package directions. Use pastry brush to paint head with melted candy. Chill until firm 20 to 30 minutes.

Step 3

Tint fondant for werewolf features. Tint 2 oz. black, 3 oz. brown/black/ red-red combination (for brown), a 1/8 in. ball lemon yellow, 1 1/2 oz. red-red/ brown/black combination (for red).

Use melted light cocoa candy to attach features to head, unless otherwise stated.

Step 4

Make ears. For each ear, use 1 oz. brown fondant. Use hands to shape two triangles, 2 1/2 in. wide x 1/4 in. thick x 3 in. high. Attach to head.

Step 5

Make inside of mouth and tongue. Use 9 in. fondant roller with purple guide rings to roll out red fondant 1/8 in. thick. Use knife to cut a rectangle, 2 1/2 in. x 3 in. Attach to top and bottom of mouth; trim as needed.

For tongue, roll a ball of red fondant, 1 in. dia. Shape into an oval, 1 in. x 1 1/2 in. Attach. Use small veining tool from 10-pc. gum paste/fondant tool set to score center line.

Step 6

Make muzzle and nose. For muzzle, roll out brown fondant 1/8 in. thick. Cut an oval, 1 1/4 in. x 2 1/2 in. Use fingers to round ends. Attach; trim if needed. Use small veining tool to score vertical line under nose. Use thin modeling stick from set to poke whisker holes.

For nose, make a ball of black fondant, 1 1/4 in. dia. Use hands to shape a triangle, 1 3/4 in. wide x 1 1/4 in. high. Attach. Use small veining tool to score center line. Use rounded end of thick modeling stick to indent nostrils.

Step 7

Make lips and teeth. For lips, roll two balls of black fondant, 3/4 in. dia. Roll each ball into a log, 1/4 in. dia. x 5 1/2 in. long. Flatten slightly and attach.

Use large ball tool from set to indent spaces for teeth. For teeth, roll out white fondant 1/4 in. thick. Use knife to cut triangluar teeth; four front teeth, 5/8 in. wide x 3/4 in. high; four fangs, 3/4 in. wide x 1 in. high. Cut 10 back teeth, 1/2 in. wide x 5/8 in. high. Round edges of each tooth and use damp brush to attach.

Step 8

Make snout. Roll three balls of brown fondant, 3/4 in. dia. Roll each ball into a log, about 1/2 in. dia. x 2 1/2 in. long. Attach above nose with damp brush. Use hands to flatten. Use large veining tool to score center line.

Step 9

Make eyes. For eyeballs, roll two balls of yellow fondant, 5/8 in. dia. and attach. For pupils, use fondant roller with pink guide rings to roll out black 1/16 in. thick. Use wide end of tip 18 to cut pupils. Use damp brush to attach.

For eyebrows, roll black fondant into a log, 1/2 in. dia. Use knife to cut two pieces, 2 1/2 in. long; taper ends to 1/4 in. Use damp brush to attach.

Step 10

Assemble werewolf on cake. Position head, 2 in. from back edge. Prepare second cereal treat recipe following recipe directions. Use hands to shape mixture into two logs for arms, 16 in. long, tapering from 2 1/2 in. dia. x 1 1/2 in. thick to 1 1/2 in. dia. x 3/4 in. thick. Position on cake, starting behind head. For each hand, use knife to cut a circle, 2 in. dia. x 3/4 in. thick. Position on cake, pressing gently into arms. Shape 10 logs for fingers, 3/4 in. dia. x 2 in. to 2 1/2 in. long. Position on cake, pressing into hands.

Step 11

Decorate werewolf. For fingernails, roll 10 balls of black fondant, 1/2 in. dia. Shape into teardrops, 5/8 in. x 3/4 in. Attach to fingers with melted candy.

Use pastry brush to cover arms and hands with melted candy. Chill until firm, 15 to 20 minutes.

Prepare chocolate buttercream icing following recipe directions. Use tip 18 to cover head, arms and hands with pull-out stars.

Step 12

DAY OF CELEBRATION

Complete cake. Use knife to cut claw marks in cake; crumble and reserve cut cake. Use tip 5 and chocolate buttercream tinted black to print message. Place crumbs in mouth. Use tapered spatula to lightly spread orange icing on teeth.

Do you have everything you need to get started?
Supply List Techniques Used
Viewing Options
Detailed List Simple List
Ingredients

Products

$7.29

In Stock (ships in 1-2 business days)

Favorite crisped rice cereal treats (2 recipes)

Favorite crisped rice cereal treats (2 recipes)

Brown Icing Color

Brown Icing Color

Black Icing Color

Black Icing Color

Red-Red Icing Color

Red-Red Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Orange Icing Color

Orange Icing Color

Light Cocoa Candy Melts® Candy

2 oz. Light Cocoa Candy Melts® Candy

Tools

Products

$9.99

In Stock (ships in 1-2 business days)

$1.19

In Stock (ships in 1-2 business days)

$1.19

In Stock (ships in 1-2 business days)

$6.99

In Stock (ships in 1-2 business days)

$9.99

In Stock (ships in 1-2 business days)

$29.99

In Stock (ships in 1-2 business days)

$1.99

In Stock (ships in 1-2 business days)

$10.99

In Stock (ships in 1-2 business days)

$7.99

In Stock (ships in 1-2 business days)

$9.99

In Stock (ships in 1-2 business days)

Discontinued

12 x 2 in. Round Pan

12 x 2 in. Round Pan

The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

Add that special touch to your cake with your special someone´s name.

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping