Alan's Orca Wubbzy Dragon Cake

To make this cake you first have to make the fondant. Making fondant is inexpensive and easy. I make MM fondant. This is were I learned how to make fondant. You will want to make your fondant at least 24 hour before you want to use it. I also made raspberry buttercream frosting it fill it and for the crumb coat. The cake is a Birthday Butter cake. It is a very dense cake and great for holding the weight of the fondant.


Raspberry Buttercream Frosting

(this recipe makes about 3 1/2 pounds that is a lot of frosting, like enough for 3 wubbzy cakes so you may want to half it, although 3 pounds is great when making a huge wedding cake.)

-2 sticks butter, room temperature
-2 cups Crisco shortening
-1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
-1 teaspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
-1/2 teaspoon almond extract
-2 pounds powdered (confectioners) sugar
-1/2 teaspoon salt

-Raspberry Jams about 1/2 cup

-Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)

In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.

Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.

Add the raspberry jam to taste. You can also omit it and you have a classic buttercream frosting.

Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.

Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.

This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under fondant icing.

Birthday Butter Cake

(I doubled this recipe to make the Orca Wubbzy Dragon Cake)

2/3 cup butter

1 3/4 cups sugar

1 1/2 teaspoon vanilla

1 teaspoon butter flavoring

2 3/4 cups all-purpose flour

2 1/2 teaspoons backing powder

1 teaspoon salt

1 1/4 cups milk

about 1/4 a cup large rainbow sprinkles rainbow jimmies

Heat oven to 350. Grease and flour pans. Mix butter, sugar, eggs, vanilla, and butter flavor in large bowl until fluffy, on high about 5 mins. Beat in flour, baking powder, and salt alternately with milk on low speed. Pour into pans.

Bake until toothpick inserted in center comes out clean. About 30 to 35 mins. As soon as you take the cake out use a tea towel to press the cake so it is flat and even. Cool in pan about 10 mins and then remove it from the pan. Cool completely before frosting.

Put it all together

To make this cake I used one 10 inch, one 8 inch, and one 6 inch round cake. Each was about 2 1/2 inches thick. First frost the 10 inch cake with buttercream and then cover that with blue fondant. then on a separate plate stack the 6" layer on the 8" layer and using a knife cut/carve out where the cave will be. (Cut carefully because the cake you cut off will be needed later) Then unstack the layers, fill with thin layer of buttercream and restack. Pick out the best shape of cake from the cake you carved out and set it aside to from the Dragon's body. Use all the other leftover cake pieces to fill in the edges and form the island. Cover the whole thing in buttercream and once you have the shape you like cover the whole thing in sandy covered fondant (there will be folds around the cave area.) Trim off any extra fondant and place island on the water.