I made this Snake Birthday Cake using two bundt pans, with a box cake mix for each pan. Then I let them cool and cut them in half to store in my freezer for two days.
I made two colors of buttercream icing, pink and purple, and I also made chocolate buttercream icing, the day before the party. I used the Wilton star tip # 22 with the icing to add texture to the snake.
The total amount of confectioner sugar used was about 2- 2lb bags, 1lb of butter, 22tbs of milk, 2 cups of butter flavored Crisco (1 cup per bad of sugar), and 4 tsp of vanilla extract. For the pink color 10 drops of red, with one drop of blue. For the purple color I used 15 drops of red and 15 drops of blue.
The recipe for the chocolate buttercream is the same as the above, just adding 1 1/2 cup of coco powder per bag. I only needed about a half a bag for the chocolate so only a 3/4 of a cup was used.
I used three halves of the bundt cakes to shape the body, and the fourth half for the tail and head, which I think was the most challenging part to the cake itself.
This was a great cake and very exciting to make, and would not have been possible if not for this site. Good luck to all who try, hope you have as much fun as I did.
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