DRAGON CAKE

by CHRISTINE
(AKRON)

DRAGON CAKE FOR DAVEY

1/2 SHEET CAKE 2 6"ROUND CAKES

CUT 6" ROUND CAKE IN HALF.THIS WILL BE THE BODY.
CUT 6" ROUND CAKE INTO C SHAPE FOR TAIL.
CUT 2 DIAMOND SHAPES FROM THE REST FOR HEAD.

ICE 1/2 SHEET WITH BUTTER CREAM...SPRAY WITH ORANGE FOOD SPRAY IN THE AREOSOL CAN.

PLACE 2 6" ROUND HALVES ON CAKE STAND IN FLAT ENDS TO MAKE A HUMP FOR THE BODY.
PLACE C SHAPE BEHIND BODY FOR TAIL.
PLACE DIAMOND SHAPES ON TOP OF EACH OTHER IN FRONT OF BODY TO MAKE HEAD.
A BAG WITH WILTON TIP 2010, STRIPED WITH TEAL BLUE AND PURPLE. WITH THIS TIP, FILL IN ALL TAIL BODY AND HEAD PULLING OUT WHERE YOU NEED TO ACCENT MORE DEPTH, LIKE HIP BONES ETC.
USING A TIP #22...STRIPED THE SAME, MAKE EYEBROWS
USING TIP #5 IN ORANGE, MAKE EYEBALLS IN FOOTBALL SHAPE.
ADD PURPLE TIP #5 EYEBALL CENTER.
TONGUE IN TIP #5 PINK...PULLING TO A PEAK, THEN DO ANOTHER SIDE TO MAKE A FORKED TONGUE.
ADD TOENAILS WITH TIP #5 IN WHITE, I SPRAYED A LITTLE ORANGE ON THEM TO MAKE THEM LESS WHITE.
STRIPE TIP NUMBER 5 BAG THE SAME AS BEFORE, PURPLE TEAL, AND BLUE....MAKE ROUND PEAKS FROM HEAD TO TAIL...
TIP OF TAIL AND FEET ARE JUST ICING BUILT UP WITH THE 2010 TIP.