My Birthday Crocodile Cake
Crocodile birthday cake made with green fondant icing, in the style of the popular unicorn cake trend.
Recipe by Iona Wilson
Uploaded by iona wilson
Time to make
- 600 g margarine
- 600 g caster sugar
- 600 g self-raising flour
- 12 medium eggs
- 2 tsp vanilla extract
- 750 g Renshaw Lincoln Green Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
- 250 g Renshaw Jet Black Ready to Roll Icing
Put the marg and sugar in mixer and beat until fluffy and light.
Add the eggs and beat (do not worry if splits, this is normal).
Add vanilla extract. Fold in sifted flour until smooth.
Pour into 2 x deep 6" or 7" tins and bake for about 60 mins (or until a skewer comes out clean) at 140° Fan, 160°C, 315°F or Gas 2-3.
Once baked, leave to cool turned out on a rack.
When cool, trim off tops and split each cake into 2. You will now have 4 equal depth cakes. Sandwich together with vanilla buttercream and jam.
Crumb coat the whole cake and then leave to harden in the fridge for 30 mins whilst you prepare to cover the cake.
Clean and dry down your work surface.
Knead and roll out around 500 grams of green sugarpaste, or extra depending on how tall your cake is.
Using your rolling pin, lift the icing over the cake and smooth over. To get smooth sides, gently pull out each pleat individually and smooth down.
To get the built up shape of the face, knead more green icing into a rounded triangle shape for the bridge of the nose/front of the face, and place this on top of the cake, leaving room for the eyes.
Make 2 x eyes with balls of white sugarpaste and then black dots for the pupils. Attach these either side of the end of the triangle of green icing.
Roll out more green icing and cover the back and top of the eyes, like eyelids, and trim any excess away. You can add eyelashes with some black icing.
Roll out some black icing and cut 2 oval shapes, and stick these to the front of the cake with a little water for the nostrils.
Roll a long sausage of green icing and stick this horizontally around the front of the cake for the mouth. Cut different sized triangles of white icing and stick these along both edges for the teeth.
Knead and roll out a long, thick sausage shape of green icing for the tail, and curl this from the back of the cake and around the side. You can add spikes along this in a lighter shade of green by mixing a little white icing with the green.
Add your cake to a board covered with blue icing, as though the croc is in water!