My son is allergic to dairy, eggs, peanuts, tree nuts, sunflower, and coconut, so I couldn’t use the donut wheel method as shown in so many other monster truck cakes. I asked my husband to build me a 4-legged table approximately 4″ x 12.5″.
We then attached two PVC pipes to the tabletop as “axles”- one in front and one in back, and both wide enough for the left and right tires to fit on them. The axles provided much more support than just leaning the tires against the “table” legs. We wrapped the whole support system in tin foil.
I then made a white cake in a 9 x 13 pan and cut it lengthwise. I used half of the cake as the hood, body, and back of the truck. The other half I cut up and set part of it on top of the other half to make the cab of the truck.
For the wheels, I found a small sized bundt pan. I made chocolate tires (a homemade cake recipe made 2 tires) and covered them with a simple chocolate glaze (I used regular chocolate frosting in the can in a trial run and think it made the tires too heavy).
To ensure the monster truck cake wouldn’t ‘crash and burn’, I chilled the cake and didn’t assemble the tires until right before serving. Worked like a charm!