{"id":1302,"date":"2011-12-31T14:36:01","date_gmt":"2011-12-31T04:36:01","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=1302"},"modified":"2017-07-21T10:54:53","modified_gmt":"2017-07-21T00:54:53","slug":"how-to-train-your-dragon-cake","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/how-to-train-your-dragon-cake\/","title":{"rendered":"How to Train Your Dragon Birthday Cake"},"content":{"rendered":"
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\n\"cake
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\nAs we walked to the party venue carrying this cake my eldest remarked “Mum everyone is staring at us”. \u00a0I reassured him that they were looking at the cake not us.
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\n Step 1:<\/strong> Make your fondant details up to 4 weeks ahead of time (fondant basics tutorial<\/a>) and allow them to dry hard. \u00a0For this cake I made the spikes down his back, nostrils, horn, eyeballs, antennas claws and wings. \u00a0To make the wings, I made the ‘bones’ out of fondant and then draped a thin piece of rolled fondant over the top. \u00a0I left it on a sheet of baking paper to harden. \u00a0They were still very fragile so I would make them a bit thicker if doing it again. \u00a0Tip – make extra of pieces like the spikes so you can choose which ones to use when you put it together.
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\n Step 2:<\/strong> Make a delicious cake using\u00a0this chocolate cake recipe.<\/a> Bake one portion in a rounded bowl for the top of the head. \u00a0Cut the rest to shape once cooled. \u00a0Feed the scraps to hungry onlookers – the kids.<\/p>\n

Step 3:<\/strong> Make Buttercream icing and cover the whole cake. \u00a0Place in the fridge until firm, then remove and smooth out any areas that need it.<\/p>\n

Step 4:<\/strong> Make light green fondant, roll it out on a sheet of baking paper and then place it over the whole cake. \u00a0Gently push to form the shape of the cake. \u00a0Trim a little bigger than you think you need, you can always trim more but it is hard to join more on if you’ve made it too small. \u00a0Tuck the edges just under the cake.<\/p>\n

Step <\/strong>5:<\/strong> Make orangey brown fondant. Roll it out and cut into the pattern for his back and place down the length of the dragon. \u00a0Make cream fondant and put it on the chin, spike with a fork or skewer.<\/p>\n

Step 6:<\/strong> Add all the detailed fondant pieces that you made earlier. \u00a0If desired add candles to the mouth to make breath fire.<\/p>\n

Step 7:<\/strong> Walk through the shops with everyone staring at the cake, sing happy birthday and enjoy dividing up dragon parts to the kids.<\/p>\n

\"cake
\n\"how<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

by Ann Reardon\u00a0How To Cook That<\/a><\/span>\n<\/div>\n \n

My Cookbook<\/h4>\n

\n\"ann<\/a>\n<\/br>\nStores that sell my book listed by country: \nhttp:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"\"how<\/a>

  As we walked to the party venue carrying this cake my eldest remarked “Mum everyone is staring at us”. \u00a0I reassured him that they were looking at the cake not us.    Step 1: Make your fondant details up to 4 weeks ahead of time (fondant basics tutorial) and allow them to dry hard. \u00a0For this cake I made the spikes down his back, nostrils, horn, eyeballs, antennas claws and wings. \u00a0To make the<\/p>\n","protected":false},"author":1,"featured_media":1304,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,748],"tags":[31,565,523,567,561,560,566,568,562,564,227,563,163,559],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1302"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=1302"}],"version-history":[{"count":32,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1302\/revisions"}],"predecessor-version":[{"id":56748,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1302\/revisions\/56748"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/1304"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=1302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=1302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=1302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}