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Fire-breathing Cake

With trusty forks in hand, your guests will happily slay this dragon. This delightful cake recipe is sure to be a hit at your Medieval Birthday celebration or for anyone who loves friendly dragons!

Ingredients

2 9-inch round cakes, baked according to the package directions
2 16-ounce cans of white frosting, tinted green with food coloring
9 chocolate-covered graham crackers
12 orange gumdrop slices
1 marshmallow
2 chocolate chips
2 green gumdrop slices

2 Hershey's Kisses
Marker cap
2 pieces of fruit leather (we found that Fruit Roll-Ups work best)
2 (10-inch) bamboo skewers
2 toothpicks
Scissors

Instructions

To form the dragon's body, cut one cake in half. Spread a thin layer of frosting on the bottom of one half. Place the pieces cut side down and gently press them together as shown above.
Cut the second cake using the diagram above as a guide (the pieces don't have to be exact). Assemble those pieces as shown above and frost the cake.
To create the pointy spinal ridge, use a serrated knife to gently cut the graham crackers in half diagonally. Push them into the frosting along the dragon's back, cutting a few smaller triangles for the end of the tail.
For claws, place 3 orange gumdrop slices in front of each leg.
Next, make eyes by cutting the marshmallow in half. For pupils, poke a hole in the center of each marshmallow slice with a toothpick, then press a chocolate chip into each hole. Gently press the marshmallows in place on top of the dragon's head. For each brow, poke a toothpick into a green gumdrop slice and stick it into the cake just behind an eye.
For nostrils, place the Hershey's Kisses point-side in on the end of the dragon's snout.
To make scales, use a clean marker cap as a stamp and press half of it into the frosting.
To make each wing, trim a 1-1/2-inch piece off a corner of a Fruit Roll-Up, as shown at left (cutting off the corner keeps the wings from looking too bulky). Beginning at that edge, roll the Roll-Up partway onto a skewer and press to secure it. With scissors, make scalloped edges. Because the wings are heavy and can sag over time, don't insert them in the dragon's body until right before serving.