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Rainbow Snake Cake

Image of Rainbow Snake Cake

675 g/1 lb white marzipan
Red, yellow, orange, purple and green food colouring
1 quantity truffle cake mix
2 round red sweets
125 g/4 oz/2 cups desiccated coconut Jelly snake sweets (optional)

Materials And Equipment

5 cocktail sticks
25 cm/10 in round cake board
Small piece of thin red card, cut into a tongue shape
Small star-shaped biscuit cutter


Serves: 12


1. Divide the marzipan into five equal portions and colour one portion red, one portion yellow, one orange, one purple and one green. Remove a tiny ball of icing from the green portion and reserve, wrapped in clear film.

2. On a work surface lightly dusted with icing sugar, roll out each piece of marzipan into a sausage shape with your hands. They should be about 1 cm/½ inch in diameter. Line up the sausage shapes next to one another and twist together the two outside sausages on either side. Firmly push the twists up against the middle sausage.

3. Roll out the marzipan, making short, sharp downward movements with the rolling pin. Starting at one end, roll out the marzipan a little at a time until about 15 cm/6 inches wide. Keep the width even all along the snake. Carefully slide a heavy, sharp knife underneath the marzipan and flip the marzipan over.

4. Spoon the truffle mix evenly down the centre of the marzipan and mould into a sausage shape. Starting at one end, gather up the sides of the marzipan around the cake mixture and pinch the sides together firmly to seal. Shape the head and the tail.

5. Carefully coil the snake on to the cake board. Make a small incision for the mouth and insert the red card tongue. Roll out the reserved green marzipan and cut out two eyes using the small star biscuit cutter. Stick the eyes to the head with a little water and press the red sweets on top.

6. Place the desiccated coconut in a bowl and add a few drops of green food colouring and a little water. Stir until the coconut is flecked with green. Scatter around the snake on the cake board for grass.

Storing:- The finished cake can be kept in an airtight container for up to four days.

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