Last year I made my oldest daughter a dragon cake, and this year, my youngest daughter wanted a dragon cake. I have used box mixes in the past, and they were fine, but this year I looked up a yellow cake recipe from Martha Stewart. It is still a bit crumby when I tried to ice it, but it was fine. Next time, I’ll try to find a different cake mix; one that doesn’t fall to crumbs when you cut it! I’m just not that skilled yet! I used a butter cream icing recipe from BHG.
I looked up dragon cake templates and found this 
one from Family Fun Magazine! There are 2 round cakes that you cut and put back together. I found it very easy to follow. I used Wilton’s food coloring in blue since that is what she wanted.
Last year, instead of just icing the dragon, I starred the entire thing! It looked really good, but it was a lot of work!
The only thing we did differently was with the fruit slices; we had to cut them in half lengthwise and dab the cut edge in sugar to make them the correct size to fit our dragon feet. Everyone enjoyed the cake, they thought it looked awesome! But as someone who wants to improve thier cake-making skills, I want to find a recipe that isn’t so crumby and also imrpove my skill in icing the cake. Hope you enjoy!
Jennifer is a full-time Mother and Wife, a part-time fabric store clerk and an amature sock-maker! She enjoys making birthdays super fun and memorable! She also carries the title of my sister-in-law! 🙂
Jennifer says
In the post I said I starred the entire cake the first time I did it. What I mean by that is that I used a decorator tip in a star shape and covered it in icing that way. It helped with the crumb issue, but my hands were very tired, and it took a long time.
Alyssa Staheli says
I’ve had troubles with icing cakes before too. Freezing it beforehand really helps, but it still depends on the type of cake mix used.
Claire says
You can replace the water in any cake mix with buttermilk, it doesn’t end up being as cumbly when you need to cut and shape a cake. I would also freeze it before icing or cutting it. You can also do a thin crumb coat and refreeze it which contains all of the crumbs so your thick outer frosting looks perfect.
Jerri Davis says
Wonderful Looking Cake Well Done. Thank you for sharing. Jerri Davis