Coolest Cat In The Hat Birthday Cake

This Cat In The Hat birthday cake was baked in a 9×13 baking dish that was greased and coated in flour. After the cake cooled, I did a crumb coat and put it in the freezer for approx. 20-30 minutes. It is frosted with cream cheese frosting tinted with Wilton royal blue color gel.

I made the Cat In The Hat figures by using the royal icing color flow technique: Tape wax paper over images and outline them with white royal icing using tip #3 or #2 and then colored and thinned the icing {using 10 second rule} in order to “flood” in the outlines. I let the figures dry for about 24 hours to make sure they were completely dry and then used black edible marker from Americolor in order to make the black outlines.

The dots were piped using Wilton tip #12 and I used Wilton black cake decorating icing {so much easier than trying to make my own black, it usually comes out grayish-purple!} with tip #3 to pipe the kite tails and The Cat’s whiskers.

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