Who else loves #howtotrainyourdragon? Joss and I really enjoy it, so does my brother.
When I asked Joss what cake he wanted for his birthday he asked for this vegan hot to train your dragon cake.
Originally Joss asked for a toothless cake but when he realised we would be in lockdown, so no one would be able to make me a cake, he asked me to do half #toothless and half #lightfury. Because our birthdays are only three days apart he thought it would make it seem like I had a cake to.
In the end we had eaten the cake before my birthday, but the thought was there.
I wasn't particularly impressed by this cake, it wasn't how I had pictured it in my head. Joss said he liked it and my brother, who loves how to train your dragon, said he loved it but I still can't see it. I'm glad everyone else likes it but as a perfectionist, I think it could do with some adjusting.
The cake didn't take me too long to decorate, to make the cake it takes about 10 minutes and then roughly 30 minutes to bake. Of course waiting for cakes to cool down can take hours, it's definitey the longest part about making this cake.
I like to make the cake the night before, so it can cool down over night and then I can get straight on with it in the morning.
The decorating of this cake took roughly 2-3 hours, which is one of my shortest times. It was a warm day, which made it difficult to do much of the cake in one go and I had to keep putting it back in the fridge. The eyes on this took me about an hour alone, I had to shape them and then put the fondant in the fridge to harden before painting it, I then did the painting very carefully as I didn't want to make the whole eye just one colour, I wanted to see the detail in it.
I used biscotti icing sugar, from sugar and crumbs, for this cake because it's one of Joss' favourite flavours. You can of course change the flavour; sugar and crumbs have so many options. I love their icing sugars!
The pistaschio flavour was the only one that I have tried that I didn't like, no one in my family liked it or thought it tasted like pistaschio. All the other flavours have been great!
The icing sugar is so fine, it is like it's already been sifted. When you open the packet it smells amazing!
I always get so excited about trying new flavours or the icing sugar, I can't wait to see how they taste!
I like to put a layer of sprinkles on the buttercream, in the middle of the cake, it adds a little crunch with every bite.
You could easily turn this cake into a chocolate cake, just add cocoa powder. Or you could add some chocolate chips.
I think chocolate chip cake would taste amazing!
This cake has been approved by my toddler, she loved it!
It's a sickly cake so you don't need a big slice, this makes it possible to serve at least 10 people.
I love making cakes, all the different shapes and decorations. I really enjoy it, and it makes me so happy to see the end results. It makes me so proud seeing it all come together and look good.
The thing I love the most it seeing everyones faces when they see how the cake looks and tastes. Especially when I surprise someone with a cake, I usually surprise a family member at a dinner so I get to see the whole family look at my cake.
I hope you like this cake as much as Joss and my brother did.
If you have any questions please don't hesitate to send me a message. I'm always happy to answer questions or just have a chat. You can message me on here, facebook or instagram.
If you make any of our recipes please don't forget to tag me @marisasveganrecipes on facebook and instagram.
How to train your dragon cake
Ingredients
Cake;
2 ⅔ Cup Self Raising Flour
2 Cups Caster Sugar I like to use golden caster sugar but any caster sugar will work.
2 tsp Bicarbonate of Soda
2 Cups Milk - I use Oat milk but any plant based milk will work.
2/3 Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
Butter Icing;
500g Biscotti Icing sugar - Sugar & Crumbs Of course you can choose any flavour butter icing you would like.
220g Butter -I use Flora, I find it's the only vegan butter than doesn't melt instantly but you can use any plant based butter.
1-2 tsp Vanilla Essence
Other;
Black & White Fondant
Green & Blue Food Colouring
Sprinkles (Optional)
Toothpicks/skewers to keep ears in place
Method
Cake;
Preheat the oven 180C and prepare 2 x 20cm cake tins.
In a large bowl, sift the flour and bicarb. Add the sugar too.
In the center pour in all the wet ingredients
Mix until smooth.
Pour the half of the mix in one cake tin and the rest in the other one.
Put foil over both the cake tins
Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool completely before decorating.
Butter Icing;
Sift the icing sugar into a large bowl.
Add the butter and vanilla to the bowl and mix together until smooth.
Place in the fridge until needed.
Decorating;
Once the cake has completely cooled you can start decorating.
Cut the cake in half so you have 2 layers.
Put the layers together and cut the correct shape. I used a piece of card to cut around and make the correct shape. Unfortunatley in the end it still look mostly circular but there are a few little bits you can see where I attempted to shape it.
Buttercream the first layer and cover with sprinkles if using them. We like using sprinkles in between layers, it's adds a little crunch with each bite.
Place the second layer of cake on top and place in the fridge for 10-15 minutes to let the icing harden a little.
Cover the cake in butter icing, do a crumb coat, place in the fridge for 10 minutes and then do a thicker layer of icing. A crumb coat is a very thin layer of icing around the cake, this locks the crumbs from the cake in place so when you do the next layer you wont have crumbs getting in the way.
Cover half the cake with white fondant and half with black.
Place the cake in the fridge while you make the individual bits.
Using white fondant, make 2 eye shapes roughly ½ cm thick.
Use the black fondant to make the black bits of the eyes, you can stick this on using water.
Use blue and green food colouring, one for each eye, to create the colour on the eyes. I used a paint brush and brushed away from the edges in and away for the black out. You can see on the blue eye how I did this. The green didn't work as well.
Add two small little white dots, at the top of the black bit in the eyes. Place the eyes in the fridge to let the food colouring dry.
Using both colours, one at a time, roll several different sized balls out of fondant. All want to be reasonably small.
Squash the balls, gently, into flat circles, place in the fridge until needed.
Make the ears and gills, please see my picture for help.
Stick some of the black circles on the ear.
Get all the pieces out of the fridge.
Putting it together;
Cut the shape of the eyes out of the fondant on the cake and place the eyes in the holes. If you made the eyes too thick, so they stick out too much, you can slice the back to make it thinner or scoop a little of the cake out like you did with the fondant.
Cut the mouth and nose out. Use a sharp knife to cut the shape and then gently push the fondant apart a very small amount so you can see the gap.
Add the little circles around the face.
Use skewers to add the ears and gills in place. Place something small under them to let them harden in place if you need to, if they are too heavy they may need this.
Place the cake in the fridge to let all the pieces set together.
Serve
Enjoy!
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