How to make a Scooby-Doo Cake
- David P. entered his project Scooby Doo Cake to TokyoTreat 11 Mar 19:11
- David P. replied to a comment on his project Scooby Doo Cake 30 Mar 18:03
- Lauren H. commented on Scooby Doo Cake 30 Mar 04:23
First decide what cake to use, I was taught to Bake my Cake at 300 degrees F instead of 350, as the Cake will rise more evenly, you just have to cook it a little longer and test it with a toothpick or Cake tester from time to time from 5 to 10 minutes after the normal cooking time.
While the Cake is Baking, I make my Parchment Bags for Icing the Cake. For this Cake, I make one Large Bag and cut two Parchment triangles in half to make 4 Medium Bags.
I mix up the Icing for the Cake and scoop out a few tablespoons of white for the Eyes, I then scoop out ¾ Cup to make Black Icing in a separate bowl, I also scoop out a few tablespoons and put in a bowl to make Blue Icing and scoop out a few tablespoons and put in a bowl to make Yellow Icing. I also scoop out a tablespoon and make Peach Icing. The remaining Icing I add Cocoa Powder to make it Brown.
Once the Cake is cool enough to Ice, I spread the white Icing over the Eye area using a small narrow Icing spreader as well as the small area under the Left Ear and under the Nose. I then spread the Black Icing over the Nose, Eyebrow and the Eye Pupil and the area inside the Mouth. I then spread the Red Icing for the Tongue. I spread the Peach Icing over the inside of the Ear.
I use either a # 17 ( larger Star tip ) or a # 18 ( slightly smaller Star tip ) for making the Stars for the Body. I squeeze Icing around the Base of the Cake to fill in any space if the Cake is not sitting flat on the Cake Board. I squeeze out Brown Stars leaving a narrow space where the Black Lines will go later. I then use a # 18 tip for the Collar leaving a narrow space where the Black Lines will go later. I then use a # 5 tip for the Yellow Icing on the Dog Tag and Ring. For the Black Lines, I use a # 4 tip.
1-Cup Imperial Margarine
1-Cup Crisco Shortening
4-Cups Icing Sugar
5 TBSP Wilton Meringue Powder or albumen powder ( Egg white powder )
Mix on Low speed till well blended then add ¼ Cup Water and mix well, then turn speed up to High and Mix for 10 Minutes.