Okay, so let me say first that I am the Dad writing this and not familiar with cake lingo so please excuse any improper terms. My wife and my mother-in-law convinced me to help them make this Burmese Python Snake Cake for my son’s 4th birthday. He really wanted a snake cake and we liked the “stacked” python cake we saw on this website the most so we decided to imitate that. I think it turned out much better than any of us expected.
Here we go: We used two “halves” of a Williams & Sonoma donut cake mold for the top two layers and a Bundt pan for the bottom layer (totaling two boxes of cake mix). Then, we applied a layer of frosting as a crumb coat on each layer and a subsequent layer of white fondant. If you look close you will notice only the top two layers have a scale-like texture. We pressed a wire pizza rack onto the fondant for the top two layers to create the texture for the scales prior to applying the fondant to the cake (we didn’t think about creating a texture on the fondant until it was too late for the bottom layer). I was recruited to mold the head, neck and tail out of rice crispy treats.
We covered the head and tail with the same white fondant. For the color, I used an orange icing color (Wilton brand orange) and water mix because this produced a richer color than just the liquid food coloring drops and because it stuck to the fondant better without running all over. I painted the snake by hand with the orange color (and it took quite a long time).
For the eyes, we used two red Starburst jelly beans, pressed them into pre-made eye sockets and finished them off with a coat of cooking oil for a glossy look. The tongue was made out of a cut and shaped Swedish fish. Total time to prepare this cake was about 5 hours. Even though I am a man and a dad, I am glad I helped with the cake because my son absolutely loved it and it turned out pretty good!