T-Rex dinosaur cake with a Victoria sponge base, and a chocolate cake ball head, covered with chocolate fondant icing.
Recipe by Emma Akers
Uploaded by Emma Akers
Time to make
- 4 eggs (For the Victoria Sponge/VS)
- 240 g self-raising flour (VS)
- 240 g caster sugar (VS)
- 240 g Margarine (VS)
- 1 tsp vanilla extract (VS)
- 2 eggs (For the Cake Ball/CB)
- 120 g caster sugar (CB)
- 120 g self-raising flour (CB)
- 120 g margarine (CB)
- 20 g cocoa powder (CB)
- 100 g margarine (CB)
- 200 g icing sugar (CB)
- 20 g cocoa powder (CB)
- 2 tbsp Strawberry jam
- 250 g Margarine
- 500 g Icing sugar
- 1 tsp Vanilla extract
- 500 g Renshaw Teddy Bear Brown Ready to Roll Icing
- 500 g Renshaw Chocolate Flavour Ready to Roll Icing
- 250 g Renshaw Lincoln Green Ready to Roll Icing
- 100 g Renshaw White Ready to Roll Icing
- 100 g Renshaw Jet Black Ready to Roll Icing
Making the sponge cakes:
Mix the Victoria sponge (VS) ingredients in a bowl.
Grease 2 x 8 inch round tins then evenly distribute the mixture between the tins and place in an oven preheated to 200°C. Bake for 20 mins then check.
Take out once cakes spring back, release from tins and cool. Once cool trim flat.
Mix butter cream together, place on cake board, sandwich cakes together with jam and buttercream then crumb coat and refrigerate.
Now mix ingredients for the cake ball (CB) and place in greased 6 inch tin. Bake for around 20 mins at 200°C.
Once cool, crumble and mix with chocolate buttercream. Chill then mould into a 5-6 inch tear drop shape.
Decorating the cakes:
Once the Victoria sponge is chilled, knead and roll out teddy bear brown icing and cover with this.
Take the cake ball from the fridge and add ridges across the top of the head and nose from kneaded up chocolate fondant icing.
Roll out the rest of the chocolate icing and cover the cake ball, smoothing over the ridges. Press in dents for eyes and nose holes. Use white and black icing to make the eyes.
Use more of the white icing to model teeth and attach these around the head with water or edible glue.
Use a modelling tool to add grooves in around the head.
Place blob of butter cream in centre of the main cake then place the T-Rex head on the top. Use extra support in the sponge if needed, such as straws or cake dowels.
Use white and chocolate icing to create claws by modelling 6 cone shapes and placing 3 at either side of the head.
Roll out green fondant and cut out leaf shapes. Apply around the cake with either a little buttercream or edible glue.