Dragons figure prominently in pop culture, and the phenomenon crosses almost all age groups with animated movies on how to train dragons to books featuring a dragon-tattooed girl. This design is configured for a 6-in. round, but can be easily adjusted for larger cakes. Multiple borders give the cake a whimsical effect, and the colors used in the borders also are used to detail the dragon, tying together the entire design. While the cake requires a lot of steps, the techniques used are simple.

 

 

1. To create the body of the dragon, slice the top off a 6-in. tier. Cut the slice in half and sandwich it with icing. Trim it into a semicircle to fit on top of the tiered cake. Cover with green icing.

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2. Ice a stacked 6-in. round cake with chocolate icing. For the multiple borders, start by piping a band of light chocolate icing with a No. 150 carnation tip, and smooth with a spatula. Pipe purple inverted V’s using tip No. 2. Top the band border with a yellow dot border using tip No. 4. Within the purple V, pipe smaller orange ones with tip No. 2. Use tip No. 101 to add a blue ruffle border around the bottom of the cake. Then, outline the blue border with a green shell border piped with tip No. 16.

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3. For the top borders, first pipe a yellow ruffle using tip No. 103. Then, outline with a purple shell border using tip No. 18. Place the dragon’s body at the back of the cake.

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4. Use tip No. 104 to pipe the green ruffled layers of the dragon’s neck and tail, each narrowing into a point at the end.

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5. With tip No. 4, pipe layered points to create the head.

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6. Then, use small star tip No. 15 to pipe the dragon’s legs and claws.

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7. With star tip No. 15, create texture on the body of the dragon by piping rows of scales using a shell motion.

 

 

 

 

 

 

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