Here we go: We used two "halves" of a Williams & Sonoma donut cake mold for the top two layers and a Bundt pan for the bottom layer (totaling two boxes of cake mix). Then, we applied a layer of frosting as a crumb coat on each layer and a subsequent layer of white fondant. If you look close you will notice only the top two layers have a scale-like texture. We pressed a wire pizza rack onto the fondant for the top two layers to create the texture for the scales prior to applying the fondant to the cake (we didn't think about creating a texture on the fondant until it was too late for the bottom layer). I was recruited to mold the head, neck and tail out of rice crispy treats.
We covered the head and tail with the same white fondant. For the color, I used an orange icing color (Wilton brand orange) and water mix because this produced a richer color than just the liquid food coloring drops and because it stuck to the fondant better without running all over. I painted the snake by hand with the orange color (and it took quite a long time).
For the eyes, we used two red Starburst jelly beans, pressed them into pre-made eye sockets and finished them off with a coat of cooking oil for a glossy look. The tongue was made out of a cut and shaped Swedish fish.
This homemade rattle snake cake was made for my son’s snake-themed 6th birthday party. I started with a chocolate box cake in a tube pan (the kind made for angel food cake). Once it was baked and cooled, I sliced a ½ inch “doughnut” shape off the top to level the cake. I carefully reserved this piece for the head and front of the snake. I sliced the rest horizontally into three layers.
To assemble: I laid the bottom, largest “ring” near the bottom middle of the cake board. I cut through one side of the layer at an angle and slightly changed it from an O shape to a Q. The tail of the Q will be the rattlesnake tail. I lightly frosted it with chocolate frosting.
Next, I laid the middle ring on top, splitting it as well and overlapping the layer on itself to make it like a snake body coiling. I frosted this only around the very innermost portion of the ring.
I now had one remaining ring and the “doughnut” shape that I had cut to level the cake. The final ring I cut into 2 concentric rings by carefully running a knife midway through the ring. I then cut the outermost ring into 2 pieces: 1/3 and 2/3, or a C shape and a slight curve. I put the C shape on the top layer of the coiled body, gently bending it to fit. The slight curve was used to make the snake body curve from the top of the coil to the board. The inner concentric ring was cut and the pieces were used along with the doughnut shape to form the “neck” and head of the snake.
I wanted the overall form of the homemade rattle snake cake to be in a number 6 shape. I used small bits of cake to create an open mouth and to support the part that started to uncoil down to the board. I cut another small triangular piece to form a standing rattle which I supported with a toothpick that protruded into the board. I used frosting to secure any joined pieces.
I frosted it with tinted canned vanilla frosting, starting with the “belly” parts of the snake. I made small “scales” from a Wilton leaf tip, overlapping beginning at the rattle. I coiled the belly color around the snake ending at the head. I then used a flat frosting tip in the body color (green) to make smooth, flat striped around the entire length of the snake.
The inside of the coil was frosted and filled with M&Ms. I tinted some frosting red to be used as a center stripe and for the tongue. My son’s name was written as the tongue. Mini M&Ms were used for eyes. Wiggly snake-like candles were standing up in the M&Ms.
The whole thing was quite shocking to see and my son absolutely loved it!
I baked two bundt cakes using 2 boxes of cake batter (I always add 1 box of jello instant pudding to my batter - match the flavors i.e. vanilla w/ vanilla and chocolate w/ choc. etc. - this makes your cake extra moist!)
Once the cakes were cooled I cut the center out of one of the cakes top-wise and down (which you'll use for the head/neck and tail) then each bundt cake is cut length-wise at it's side. This gave me 5 "coils" in all.
I then frosted the coils and wrapped them in a thin layer of fondant (two boxes of white pre-made fondant were used). I placed the largest coil on the bottom and then staggered them by size for effect.
The last coil, I cut in half and used one half for the tail and another for the head and neck. These were wrapped in layered fondant and sculpted for a more snake like effect and "stuck" together with water. The water pretty much glues the fondant together.
Any areas that looked too "apliqued" I just built up and sculpted with extra fondant (like the tail). Then the head and neck of the snake cake were made as the rest, w/ the exception of the tounge, which is a fruit roll-up of which the end was wrapped in fondant and watered to stick to the bottom of the jaw. The eyes are also fondant rolled in a ball and again applied w/ water.
After all was done, I painted the "skin" on the entire cake with a paint brush and orange food coloring diluting the food coloring w/ water for color variation. I did end up w/ one extra coil and a half extra of the inner top cut, having only needed three coils for the body and one cut in half for the head/neck and tail.
I do recommend refrigerating it until you're ready to present it. I took mine out a few hours beforehand and a few minor splits due to weight appeared. They were easily fixed w/ water and smoothing out though.
