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Dragon Fruit Cake

This is one exotic vanilla cake

Get your Dragon Fruit Cake looking just right with a Fondant Tools Bundle

I’m no stranger to caking up fruit around here! Let’s take a trip down memory lane to where it all started- with a certain diva who has insisted on becoming an HTCI mascot: Mr. Walter Melon. He may be a slightly famous melon and cake now, but this week I’m giving him a run for his money!

Starting with 7lbs of my ultimate vanilla cake tinted a bright pink, this cake gets it’s seedy look with the help of some black cumin! Creating the exotic look of this dragon fruit was no easy feat, but with some fondant and patience this is one SWEET looking fruit!

Join in on the fun on my YouTube channel here

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Baking The Cake:

7 lbs Yo’s Ultimate Vanilla Cake

Rose & Violet Gel Food Colorings

Black Cumin Seeds

Icing The Cake:

Yo’s Simple Syrup

Yo’s Famous Italian Meringue Buttercream

Decorating The Cake:

Fondant

Clear Piping Gel

Shortening

Clear Food Grade Alcohol

Light Green Gumpaste

Yellow, Green, Ivory, Brown Color Dusts

Item Name:	Availability:
4 x 6" Half Sphere Pans
Large Serrated Knife
Ruler	Add to Cart - $12.99
Simple Syrup Bottle	Add to Cart - $19.99
Small Straight & Offset Spatula	Add to Cart -
Large Straight & Offset Spatula	Add to Cart - $15.99
Fondant Tools Bundle	Add to Cart - $44.99
Small Paring Knife
Graduated Hexagon Cutters
Card Stock
Paper Towel
Leaf Cutter
Paint Brush

Preparation

Bake Your Cakes

Tint your batter a nice rich pink using rose and violet gel food coloring. Fold in black cumin seeds, and pour 1 ¼” pounds of batter into each of your four 6” half sphere pans. Bake at 350 degrees for 1 hour 30 minutes.

Level Down

Leave your cakes in their pans, and use a large serrated knife to level, using the edge of the pan as your guide.

Carve Up

Sandwich your cakes together, creating 2 spheres, and slowly begin to carve egg shapes. Start by tapering one end, and blend in the other.

Keep It Simple

Shower your cakes with simple syrup, and allow a few minutes to absorb before continuing.

Sandwiched

Tint your buttercream to match your cakes using the same gel food coloring. Use it to sandwich your cakes together, and chill until firm

Crumb Coat & Chill → Ice & Chill

Crumb coat your cakes with your pink Italian Meringue Buttercream and chill for 20 mins before icing with more buttercream and chilling once more.

Base Layer

Colour fondant to match the pinkish red hue of a dragon fruit, and thinly roll it out large enough to drape over your cake. Cover your cake, gathering excess underneath, and trim away, leaving a slight opening. Don’t worry too much about any creasing as this cake will be covered in leaves.

Texture Part 1

Roll your fondant slightly thicker, and cut out long, freehand strips for the top of your dragon fruit. Taper them towards the bottom and attach to your cake with clear piping gel. Use a real dragon fruit as a model to help you through this process.

Texture Part 2

Use different sized hexagon cutters to create the pieces needed to cover the rest of your cake. You’ll have to use your paring knife to modify these shapes so they are not so angular, and taper them at the ends. Attach to your cake with clear piping gel once more, placing smaller “undeveloped” pieces at the end.

Slots

Coat a sharp paring knife in shortening, and create slots at the top of each of your “leaves” that will house the green piece later. To prevent them from sealing back up, insert pieces of cardstock coated in shortening until you’re ready.

Fondant Paste

Create a large amount of fondant paste by mixing clear food grade alcohol into the fondant used to make your cake. Paint this over your entire cake to give it a “dragon fruit like” texture, as well as hide the seams between leaves

Strands

Thinly roll out your light green gumpaste, and freehand cut out the “strands” for the top of your dragon fruit. Attach them, overlapping, to the inside of your opening, using paper towel to prop them up as you go.

Leaves

Create the little green leaves for your dragon fruit by cutting shapes out of the same light green fondant, and draping them over paper towel and other round objects so they dry with a curl, and some folded over themselves.

Dusted

Paint your leaves with color dusts to mimic the look of a dragon fruit. Blend darker colors at the base, into lighter more yellow hues at the tips and in the middle. Lightly dust brown around the outside edges. Repeat this process on the strands at the top of your cake as well.

Inserted

Remove the cardstock from the slits you created earlier, and insert your gumpaste leaves. Trim them as necessary and alternate between ones that stick straight up and ones that curl over.

Nub

Cut out a disc of your light green gumpaste, and add texture around the edges. Punch out smaller circles of gumpaste to overly across the surface, and attach with water. Dust with color in the same way you did you leaves. Attach to your cake with clear piping gel.

Congratulations!

If all went well, you should see something that looks like this...

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