In this free cake decorating video, I’ll show you how to create a CUTE dragon cake! This cake is perfect for kids birthdays!
How to Make a Dragon Cake
I had so much fun creating this sweet buttercream-frosted dragon cake!
Just as a quick overview, I used a Wilton Wonder Mold pan for the main body of the cake, and the head and neck are formed from a 6″ round cake layer.
The tip of the dragon’s tail and head are from compressed & shaped pre-made rice cereal treats.
You can easily modify this dragon cake design to fit whatever size of cake you need! You could also use this basic design to create a dinosaur cake, with a few modifications of the head and tail.
My dragon is a cheerful one—but you could create an angry dragon by simply changing the facial features. You know I couldn’t resist the party hat I gave him! :0)
The wings are formed from a circle of gum paste draped over bent floral wire and ruffled with a toothpick. Not difficult at all but I think they look very realistic!
I hope that you enjoy the tutorial! If you try it, we’d love for you to leave a photo in the comments below!
Perfect! I’m trying this for a party next weekend!!
Got to try this for my grandson’s birthday. He saw this and said “have to have it”!!
I’m going to try this at the weekend as a dinosaur, what amendments are best to adapt this dragon. Thanks.
Hi Dida–Thanks for the question. Are you going for any dinosaur in particular? To me, a stegosaurus would be the easiest to adapt from this cake.
I would just look at clip art photos of a stegosaurus (I often go to microsoft clip art) or even other cakes to get ideas for how the shape should be. The basic body/”hump” of the back would be the same. If it were me, I would still use rice cereal treats for the head and tail.
I would make his head much smaller and more pointed, double up on the spikes on his back (2 side by side) and do the long sharp spikes on his tail from gum paste. I would take away his long toes too.
I am attempting to make this cake this weekend. I need to feed 30 people though. Would you suggest making this dragon as you did on cake board and then a separate cake for additional pieces? Or do you think it could sit on top of another cake? If it could sit on top of another cake, what size do you think I’d need?
Hi! I’m new to Cake Decorating so I had a questions! What Cake recipe would be best for carving? & What was used to make the black part of the eye? Is it a edible icing pen or something? Thanks! I’m attempting this cake for my son’s 5th bday party this weekend!
Hi! Are you looking for a white cake recipe? Do you like doctored cake mix or scratch? We often use the white almond sour cream cake recipe which is a doctored mix in our videos. It is fairly dense and good for carving. If you are looking for a scratch white cake mix, the classic white cake will work well for you. — Last week we were experimenting with recipes and found a white almond sour cream scratch recipe that we like a lot also–we just haven’t posted it to the site yet. E-mail me if you would like to try it! (info@mycakeschool.com) —
The plus with this particular design is that there is actually very little carving happening here. —
As for the black used on the dragon’s eyes–it is an Americolor food coloring pen on a fondant eye. If you cannot find Americolor, there are other brands of food coloring pens that work well also (food writers, etc.). You could also just “paint” the black onto fondant by mixing the black with a little bit of vodka or lemon extract (alcohol dries & evaporates quickly). — Or of course simply piping a black buttercream eye or using a black circle of chocolate or candy is an option too. Good luck! Glad that you are trying out this cake!
This cake is so cute. I actually just finished it for my son’s 7th birthday tomorrow. I’ll email you a picture. I’m new to your website and this is my first cake using your new blog. Thank you for all your great ideas and tips.
I just had a question – can this cake be frozen for up to 5 days? It’s completely decorated already. I might just save a portion of it to the freezer for another party next week. I used the American vanilla buttercream recipe and the white, almond sour cream cake. Thanks Melissa!
Hi Trish! So glad that you made it ;0) –
Yes, I don’t freeze decorated cakes often, but when I have, the flavor is just the same. I typically tightly tape & seal up the cake in a bakery box, then wrap the box with plastic wrap and foil and freeze. Then, defrost in the refrigerator the day before or night before you need it. Defrosting in the fridge will cut down on condensation because the temp change isn’t so drastic. Then, the morning of, just bring to room temp on the countertop. ;0)
Hi, Ladies. Question. When torting the body, did you use bubble tea straws? You might have said so in the video, but I missed it. Not sure when I will make the cake. But, I think it is a fun design and look forward to trying it. You have no idea how much I love your Cake School. I have had VERY LITTLE experience decorating cakes but have an event coming up that I needed a cake made and could not afford to have it made at a bakery. So, I started looking online for wedding cake style cake recipe and came across the White Almond Sour Cream cake recipe and tried it. It was just about the same if not the exact recipe that you use. THEN, by God’s grace and good humor I came across your website and was SO INTRIGUED that I made the membership fee within 20 of being on your site if for no other reason but just to have fun. WOW!!!! I am BLOWN AWAY! I have been on your site (and I am not kidding) for 4 to 5 hours a day since enrolling. I am SO INSPIRED!!! I have set up accounts for the different vendors that you use and every time I hear you reference a product that you use I go in and check the best price on the item and add it to my cart. I am having a blast. You and Bebe are such a blessing to me. If I never make a cake I still have the joy of creativity and inspiration. God bless both of you sweet ladies.
Kimberly Smith
Youngsville, In the Great State of North Carolina! :0)
Hello Kimberly! Thank you so very much for your nice words, you’ve made our day ;0) So happy to hear that you are enjoying the site!
I’m sorry that we don’ t have the materials listed on this and some of our other earlier videos. I don’t believe that we used supports or cake board within this dragon since it wasn’t discussed. The “hump” that makes up his body was actually not as tall as the wonder mold pan. However, if you make this cake and the cake “hump” is closer to 6 inches rather than 4 or 5, you may want to divide it halfway up with a cake board and bubble tea straws beneath. Not only will this add additional support, but it will also keep the height of your slices more manageable. Hope this helps!! ;0)
Why I can’t play this video in my Samsung mobile??
Hi Rola, I’m sorry for they delay– I’ve made an adjustment. Are you able to see it now?
Yes Melissa ..thank you very much .
Please can you email me the almond sour cake recipe.
Also how many cup I have to prepare butter cream frosting for this cake?