Cut Out + Keep

Scooby Doo Cake

How to make a Scooby-Doo Cake

https://www.cutoutandkeep.net/projects/scooby-doo-cake • Posted by David P.

You will need

Project Budget
Reasonably Priced

Time

3 h 00

Difficulty

Pretty Easy
Medium 100 4161 Medium 100 4150 Medium 100 4151 Medium 100 4152 Medium 100 4153 Medium 100 4154 Medium 100 4155 Medium 100 4156 Medium 100 4157 Medium 100 4158 Medium 100 4159

Description

Instructions

  1. 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.

  2. 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.

  3. Icing 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.