If you like the idea of baking your birthday child a cake but are scared off by pictures of perfect creations, let Seattle mom of three, Erika Bigelow, show you how. Below is the recipe for her Snake Cake.
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Mom Tip: Plan to refrigerate your baked cakes for one to three hours prior to frosting for a smoother finish. Cold cakes don’t leave as many loose crumbs in the frosting.
At least one 10 to 12 cup or 6 to 9 cup Bundt pan
Coiled Snake Cake
4 boxes of cake mix
Slithering Snake Cake
2 boxes of cake mix
3 or 4 tubs of frosting per snake
1-lb box of powered sugar
¾ tbsp. vanilla
1/3 to 2/3 cup of milk
Add vanilla to milk, then slowly, one spoonful at time, add milk mixture to powdered sugar until spreadable. Avoid getting frosting too runny; frosting will thicken as it sets.
Plastic mouse, (optional!) candy for snake spots or stripes, eyes
1. Bake your favorite cake mix or recipe in a 10 to 12 cup Bundt cake pan. You’ll need two cakes to make the Slithering Snake and four cakes for the Coiled Snake, so either buy or borrow multiple Bundt pans or leave time to bake the cakes using one pan, multiple times. (To make a smaller cake, use a single-layer cake mix or recipe and bake in 6 to 9 cup size Bundt pans).
2. Once the cakes have cooled, it’s time to cut and assemble. For the Slithery Snake, cut the Bundt cakes in half horizontally and piece together in a long ‘S’ shape. For a Coiled Snake, the bottom coil will be approximately ¾ of one Bundt cake and the upper coils will be half or quarter pieces of additional Bundt cake placed in graduated tiers. The cake may not look great at this stage but don’t worry – frosting covers most woes.
3. Frost the cake. Use extra frosting to fill cracks between cake/snake pieces!
This recipe was first shared with Seattle’s Child in 2013.