How to Make a Fondant Dinosaur Cake

Decide what type of dinosaur you want to create for your cake.

Working with fondant is similar to working with clay. As a highly flexible medium, it works well for shaping, molding or rolling. Edible and sweet, this sugar paste dough makes realistic and whimsical decorations for cakes, cupcakes and other confections. Make a boy's birthday dream come to life by creating a fondant dinosaur birthday cake. By mastering simple sculpting techniques, you can create a dinosaur that makes the guests at your party smile with delight. Does this Spark an idea?

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Cake mix
Dinosaur cake mold
Cooking spray
Measuring spoon
2 tbsp. flour
Fine sieve
Spoon
Cooling rack
Cake board or serving platter
Buttercream icing
Colored fondant
Vegetable shortening
Rolling pin
Confectioner's sugar
Corsage pin

Instructions

- 1
  
  Make the cake batter. Follow the instructions on the packaging for a cake mix in the flavor of your choice. Preheat the oven 25 degrees Fahrenheit less than what the instructions call for. This will allow your cake to cook evenly.
- 2
  
  Grease and flour a dinosaur-shaped caked mold. Use cooking spray to grease every corner of the mold. Measure 2 tbsp. of flour into a fine sieve. Tap the edge of the sieve with a spoon over the cake mold to create a fine layer of flour over the greased pan.
- 3
  
  Allow the cake to cool for 10 minutes. Place a cooling rack over the cake, and invert the pan to release the cake from the mold. Let the cake continue cooling for one to two hours or until room temperature.
- 4
  
  Transfer the cake to a cake board or serving platter. Use an icing knife to cover the cake with a thin layer of light-colored buttercream.
- 5
  
  Figure out how much colored fondant you need to cover your dinosaur cake. Choose blue, green or brown fondant to create a realistic or whimsical dinosaur. To determine the size your rolled fondant needs to be, multiply the height of your cake by two and add that number to the diameter. A 9-inch by 13-inch sheet cake that is 2-inches high requires about 40 oz. for adequate coverage. Make sure you have enough fondant to cover your cake.
- 6
  
  Grease a flat work surface with vegetable shortening. Rub shortening on your hands and on a large rolling pin. Knead the dough until it is soft. Place the dough in the center of your work surface.
- 7
  
  Roll the dough out to 1/4-inch thick. Make sure the fondant sheet is 2-inches larger than the size needed for your cake. Place your rolling pin at the farthest end of your fondant sheet. Roll up the sheet halfway.
- 8
  
  Lift the rolled fondant up carefully. Position the fondant over your cake so that the center of the sheet meets the center of the molded cake. Drape the cake with the fondant, unrolling it from the rolling pin slowly.
- 9
  
  Use your hands to smooth the fondant over the cake. Prevent the fondant from forming pleats or ripples by flattening the fondant against the buttercream and trimming away the excess with a pizza cutter.
- 10
  
  Add fondant details to your dinosaur cake. Roll out small portions of fondant in contrasting colors, such as purple, yellow or orange, and use cookie cutters to create small round circles for spots and eyes.
- 11
  
  Brush the back of each cut shape with water with a pastry brush,and gently press the shapes into the covered cake. Allow the pieces to dry for 15 to 20 minutes before serving.

Tips & Warnings

Pipe buttercream around the edge of your cake to create an attractive border.
If fondant dough seems to soft, knead in 1 tbsp. of confectioner's sugar.
Prevent the rolled fondant from cracking and drying out by rubbing small amounts of shortening over the surface of the cake.
Get rid of air bubbles trapped under rolled fondant by pricking them with a corsage pin. Smooth over the hole with your fingers.
Avoid using dark-colored buttercream icing as this can show through your rolled fondant.

Suggest item

"50 Easy Party Cakes"; Debbie Brown; 2007
"Cakes for Kids: 35 Colorful Recipes with Easy-to-Follow Tips and Techniques"; Matthew Mead; 2008
Wilton: Covering Shaped Cakes with Fondant