Snake Cake Recipe 355 Recipes

BIRTHDAY SNAKE CAKE

Steps:

• Start by making the cake. You'll need to make this in advance so that it has plenty of time to cool before icing.
• Preheat your oven to 190°C (Gas mark 5/375°F). Grease the two savarin tins really well with butter or oil (I used spray oil to thoroughly coat mine).
• In a large bowl, whisk together the butter and sugar. Add the eight eggs, two at a time, whisking after you add each pair.
• Once the eggs have all been whisked in, add the flour, baking powder, 100ml of the milk and vanilla. Whisk again until fully combined.
• Place half of the cake mixture in a separate bowl. Add green food colouring to this bowl and whisk, just until the cake mixture is evenly coloured.
• Add cocoa powder and the remaining 30ml milk to the other bowl. Whisk until fully combined.
• Using two spoons, divide the cake mixture between the two greased tins, dropping alternate spoonfuls of each flavour into each tin. Once all of the mixture is in the tins, swirl around each tin a couple of times with a skewer to give a marbled effect.
• Gently smooth the tops down with a spatula, then pop both cakes in the oven and bake for around 30 minutes.
• Check that the cakes are cooked by pushing a skewer into the thickest part of the cake - once cooked the skewer should come out clean when removed from the cake. You may need a bit more or a bit less time depending on your oven.
• Once the cakes are cooked, remove from the oven and leave in the pans for 1/2 hour to cool. This will help you to remove the cakes without sticking. After 1/2 hour, run a knife around the edge of each cake, then carefully tip each cake out onto a cooling rack. It should just pop straight out.
• Leave to cool completely before icing.
• While the cake is cooking, prepare the coconut 'grass'. Place 75g desiccated coconut in a bowl and add green food colouring. If you use gel colouring, you may need to add a little water to help it coat the coconut. Stir well until all of the coconut is coloured, then tip out onto a tray or plate and leave to dry.
• Also while the cake is cooking, prepare the marshmallow 'scales'. First separate the marshmallows into colours and then roll them flat. I found that the quickest way to do this is to place the marshmallows in lines on your work surface and roll them flat with a rolling pin, one line at a time. If you don't put them in lines and just try to roll them at random, you'll run the risk of them all sticking together! Collect all of the flat marshmallow scales in two small bowls and cover until ready to use.
• Once the cake is completely cool, make the butter icing. Whisk 300g butter until soft and fluffy. Add the icing sugar, a little at a time, whisking as you go until completely combined. Add the vanilla extract and whisk again until combined.
• Take 150g of the icing and pop it into a separate bowl. Add green food colouring and stir in to evenly colour this smaller amount of icing. Add yellow food colouring to the remaining icing and whisk until evenly coloured.
• Cut a quarter circle from each cake, removing one at a sharp angle for the tail (see blog post images for details)
• Shape the tail into a triangle by cutting away a slice from the other side, then shape one of the discarded cake quarters into a head.
• Put the two cakes together to form an S shape (mine was a backwards S) and check that the whole cake will fit on the board you want to use.
• Spread the green butter icing over the board in an even layer and sprinkle with the green coconut for grass. Place the cake on top of this base layer.
• Starting from the tail end, spread buttercream over cake. I did mine in small sections so that the buttercream didn't dry out in between.
• Once you have covered the first section in buttercream, start adding the scales. Starting at the base of the tail, push the flattened marshmallows into the buttercream, alternating the colours in overlapping rows.
• Follow the shape of the cake as you go around, you'll find the rows will sometimes curve in different directions as you go around the corners!
• Continue to add buttercream and scales to the cake until the body of the snake is completely covered. Cover the head cake piece in buttercream and attach it to the rest of the body.
• Make the features; roll 2 white mini marshmallows flat and cut into ovals for the eyes, draw on the pupils with an edible marker pen (or paint them on with food colouring if you don't have one) and roll out a small piece of red fondant, cutting it into a tongue shape.
• Attach the features to the head, pushing them gently into the buttercream to hold them in place.

SNAKE CAKE RECIPE - (3.5/5)

Steps:

• 1. Cut each bundt cake in half. Position each half end to end to form one long serpentine shape as shown in photo. Place on prepared cake board, attaching pieces with small amount of frosting. 2. Tint frosting lime green. Frost entire length of cake with green frosting, spreading frosting about halfway down sides of cake. 3. Place chocolate chips in small plastic food storage bag. Microwave on MEDIUM (50%) 20 seconds. Knead bag several times, then microwave 20 seconds more until chocolate is melted. Cut tip off one corner of bag; pipe diamond pattern on back of snake as shown in photo. 4. Cut out tongue and other decorations from fruit rollups. Decorate face and back of snake with assorted candies.

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).

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.

M'HANNCHA (SNAKE CAKE)

Steps:

• To Make the Orange-Almond Paste:
• Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
• Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
• To Assemble the Cake:
• Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
• Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
• Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
• Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
• To Bake:
• Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
• To Serve:
• Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.

NO-BAKE SNAKE CAKE

Steps:

• Arrange 8 rollettes on board to form a snake shape. Trim 2 rollettes and position as head and tail.
• Use trimming from head and tail and remaining rollettes to fill in the gaps.
• Colour icing yellow, then gradually add green colouring to get a lime green colour. Set aside 1/8 teaspoon icing. Spread remaining icing over cake.
• Set aside 2 yellow Smarties for eyes. Arrange remaining Smarties over cake. Cut 2 small strips from liquorice. Use reserved icing to stick a liquorice strip onto each reserved Smartie. Place onto cake to form eyes. Cut 2 tiny dots from liquorice to make nostrils. Place onto cake. Cut jelly snake into a forked tongue shape. Place onto cake.