Dandy Lion Cake
- Yield: 12 servings
Variation: Use chocolate chips for the mane instead of frosting.
- 1 cake mix, any flavor
- Yellow-gold frosting
- Brown frosting
- 1small tube black gel frosting
- 4 black licorice
- 2large marshmallows
- 1 whopper candy
- 1 Butterfinger stix
- Preheat oven to 350F.
- Mix cake batter following package instructions. Pour into an 8-inch square or 9-inch square pan. Bake 39 to 44 minutes or until a cake tester inserted in the middle comes out clean. Cool cake in pan 10 minutes. Invert and cool completely on a wire rack.
- Out of one corner of the cake, cut a square that is 1/4 of the total size of the cake. Position the square to make the lion’s head. Frost body with yellow-gold frosting. Using brown frosting in a decorator’s bag with a star tip, create the lion’s mane. Using the black gel frosting, draw a line for the lion’s mouth.
- Cut off about 1 1/2 inches of each piece of licorice. Stick longer pieces of licorice into cake to form the lion’s legs. Add the small pieces of licorice to create feet, using frosting to secure, if needed.
- Cut one marshmallow in half and position it as the lion’s eye. Use the black gel frosting to create the center of the eye. Place the Whopper candy in position for the nose.
- Frost the remaining marshmallow with yellow-gold frosting and poke Butterfinger stix inside. Position on the back of lion as the tail.
Recipe adapted with permission from Easy Cut-Up Cakes for Kids by Melissa Barlow (Gibbs Smith, Publisher, 2007).