Slinky The Snake Cake Recipes

SLINKY THE SNAKE (CAKE)

Steps:

• You will also need: 1 40x20 cake board covered in foil or paper Cut each bundt cake in half, NOT horizontally, vertically.
• Position pieces end to end to make a serpentine shape (like an"S" on it's side) Set it on the cake board with a little bit of frosting as the glue.
• Tint your frosting whatever color you'd like your snake to be.
• I did a green color.
• Frost entire length of cake with the colored frosting, frosting halfway down the sides.
• If you do the whole thing you'll need another can or two of frosting.
• Place the chocolate chips in a zip bag.
• Microwave on MEDIUM (50%) power for 20 to 30 seconds.
• Mush the bag a bit and microwave 20 more seconds on medium power until chocolate is melted.
• Clip the corner of the bag and use it to make a diamond pattern along the snake's back.
• cut the fruit roll-up into a strip that has a forked tongue shape on the end and set under one end of the cake Decorate the eyes and nostrils with the candies (I use M&M's).

STRAWBERRY SHORTCAKE SNAKE

Steps:

• 1. Heat the oven to 400 degrees. Sift together the flour, sugar, baking powder and salt into a large mixing bowl. Cut in the margarine with a pastry cutter. Or use a vegetable grater to grate the stick into the mixing bowl and let your kids take turns blending the margarine into the dry ingredients with their fingertips. Once the dough is crumbly, slowly stir in the milk.
• 2. Turn out the dough onto a floured working surface and gently roll or pat the dough into a 1-inch-thick rectangle (it should measure about 6 x 8 inches). For the best results, handle the dough as little as possible
• 3. Slice the rectangle into four 1-1/2- x 8-inch strips. Place the strips on an ungreased baking sheet, then let your child mold and curve them into S shapes that resemble snakes. Bake for 10 to 12 minutes until the bottoms are golden brown. Transfer the baked shortcakes to a wire rack (a parent's job) and let cool. Carefully slice the cooled shortcakes in half lengthwise or split them with a fork and then set aside.
• 4. Combine the whipping cream and confectioners' sugar in a chilled bowl and beat with an electric or hand mixer until stiff peaks form.
• 5. Just before serving, arrange berries on the bottom half of each shortcake, then cover with the shortcake top. Spread on whipped cream and add a layer of sliced strawberry "scales."
• 6. For the snakes' heads, cut mouth openings in the tips of the whole berries and place one at the end of each shortcake. Press a pair of mini chocolate chip or M&M's eyes into the sides of each head and add a forked tongue cut from green fruit leather.

SNAKE CAKE WITH VENOM GLAZE

Steps:

• Make the crust: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. With an electric mixer on medium-high speed, beat butter and both sugars until fluffy, 3 to 4 minutes. Beat in yolk and vanilla. Reduce speed to low; mix in flour mixture, scraping sides of bowl as needed.
• Preheat oven to 350 degrees. Press dough evenly into bottom of a 10-inch springform pan to form a 1/4-inch-thick crust. Chill in freezer 15 minutes. Bake until firm, about 15 minutes. Transfer pan to a wire rack, and let cool completely. Leave oven on.
• Make the filling: Whisk together granulated sugar, flour, and cocoa powder. Beat cream cheese with an electric mixer on medium speed until fluffy, about 3 minutes, scraping sides of bowl as needed. Reduce speed to low. Gradually add the sugar mixture, and mix until smooth. Add sour cream and vanilla, and mix until smooth. Add whole eggs, 1 at a time, and the yolk, mixing just to combine after each addition. Add chocolate, and mix until combined.
• Wrap exterior of springform pan with a double layer of foil. Pour filling onto prepared crust, and set springform pan in a roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform. Bake cheesecake 45 minutes.
• Reduce oven to 325 degrees. Continue to bake until set but slightly wobbly in the center, about 30 minutes more. Turn oven off; leave cake in oven with door ajar for 1 hour.
• Transfer springform pan to a wire rack, remove foil, and let cake cool completely. Run an offset spatula or a knife around edge of cake, and carefully unmold. Set cake on wire rack set over a rimmed baking sheet.
• Make the glaze: Combine chocolate and corn syrup in a heatproof bowl. Bring cream to a boil in a small saucepan; pour over chocolate mixture. Let stand 5 minutes, then whisk until smooth. (Do not whisk too much or bubbles will form.) Let cool 10 minutes. Pour glaze over cake in a circular motion, starting at the center and slowly moving outward toward the edge, to cover entire surface. Refrigerate, uncovered, until set, at least 4 hours (or up to 2 days, covered).
• Decorate the cake: Print snake stencil template. Place it under a sheet of calendar vinyl. Use a permanent marker to trace the outline and the snake design onto vinyl. Working on a cutting mat, use a craft knife to cut along the lines. Work slowly and carefully. The vinyl will dull the knife's blade; change the blade as necessary. Set snake stencil on cake. Sift green powdered food coloring over snake, avoiding the tongue. Sift red powdered food coloring over tongue. Carefully remove stencil. Serve immediately.