Pokémon Cake and Cupcakes

So I made this Pokémon Cake and Cupcakes for my son’s 9th birthday. Eight months ago! Ok, so it took me awhile to post about it. Sorry. But they came out so cute, I didn’t want you to miss it. I thought you might enjoy a step-by-step tutorial on how to make the Pokémon Cake and Cupcakes. Interested? I used red velvet cake, buttercream frosting and fondant to make these adorable Pikachu and Snorlax Cupcakes as well as the Pokéball Cake.

In case you didn’t know, this little guy is Pikachu. One of the most familiar characters from the cartoon, movie and video games called Pokémon. Now my son is almost 10 and he’s not as crazy about Pokémon but I’m sure there are plenty of little boys and girls who still are.

The best way to guarantee that your cake will come out after baking is to line the bottom with parchment paper. I like to put the cake pan on the paper and trace around it with a Sharpie pen, then cut just inside the line with scissors, so you won’t have any pen marks on your pan liner. (Note: the marker will get on your pan, so if you don’t like that, you might not want to use this method.) I used an 8″ round cake pan.

I made this cake from scratch but wouldn’t recommend the recipe because it came out a little dry. I’ve used the red velvet cake mix many times and it comes out great. Duncan Hines is the brand I like.

One cake mix will make one 8″ round cake layer and 12 cupcakes.

I used buttercream frosting but you could also use your favorite cream cheese buttercream recipe. Fill a large pastry bag fitted with an Ateco #807 tip with frosting.

Pipe the frosting in a circular motion. You don’t want it too high because you’ll be adding the Pokémon decoration on top.

You’ll need these colors of fondant: white, red, yellow, blue and black. You can also make a dusting pouch by buying a NEW knee high stocking (panty hose) and filling it with cornstarch, then tie a knot in the end. Tap it on the counter to lightly dust the surface with cornstarch so the fondant doesn’t stick.

These are the tools I used to create the Pokémon characters out of fondant: small rolling pin, 1 (1 7/8″) round biscuit cutter, 1 (2 3/8″) round biscuit cutter (not pictured), fondant ribbon cutter, Ateco #807 pastry tip and Wilton pastry tips #12, #3 and #2.

For the Snorlax color, I mixed blue fondant, white fondant and a little bit of yellow fondant. You can find a photo of Snorlax online to use as a guide. I rolled out the fondant and cut circles with the 2 3/8″ round biscuit cutter. then I used the bottom of the Ateco #807 tip to cut a half circle out of the top. Then cut two smaller half circles off each side using the #12 tip to create the ears.

For the white part of Snorlax, roll out the white fondant and cut smaller circles with the 1 7/8″ round biscuit cutter. Then use a knife the cut a triangle out of the top of the circle. Round the corners with your fingers. Use a little bit of water on your fingers to wet the back of the white piece and then glue it onto the blue piece. For Pikachu, roll out yellow fondant and cut circles with the bigger biscuit cutter. Cut out triangles with a knife. Roll out a little bit of red fondant and a little bit of black fondant. Cut red circles with the back side of the tip #12, then use the other side of the tip #12 to cut the black circles. Use a little bit of water to attach the parts of Pikachu’s face.

Use frosting to pipe the remaining details on the faces. I colored some of the buttercream black and used a #2 pastry tip to pipe the black facial features. Then I used the white buttercream with the #3 tip to pipe the white facial features.

For the Pokeball, ice half the cake in red frosting and half in white. Use the fondant ribbon cutter to cut a strip of black fondant to put down the middle of the cake. Use the back of tip #807 for the black fondant circle and the top of #807 for the white center circle.

This cake definitely takes some extra time to put together but it’s so worth it when you see the look on their face when it’s done.

Exhibit A! My son, Luke, at his 9th birthday party. I think he liked his cake!

Print Recipe

5 from 1 vote

Pokemon Cake and Cupcakes

 I used red velvet cake, buttercream frosting and fondant to make these adorable Pikachu and Snorlax Cupcakes as well as the Pokéball Cake.

Prep Time1 hr

Cook Time25 mins

Total Time1 hr 25 mins

Course: Dessert

Cuisine: American

Keyword: pokemon cake, pokemon cupcakes, pokemon pokeball cake

Servings: 24 servings

Calories: 213kcal

Ingredients

For the cake:

• 1 box red velvet cake mix, prepared according to package instructions 16.5 oz/468g

For the frosting

• 1 cup unsalted butter, softened at room temperature 2 sticks
• 3-4 cups powdered sugar
• 1/4 cup heavy cream
• 2 1/2 teaspoons vanilla extract use clear vanilla flavoring for whiter frosting
• red food coloring I used Wilton brand, no taste red
• black food coloring I used Wilton brand
• Ready made fondant in white, red, yellow, blue and black I used Wilton brand

Instructions

• Preheat the oven to 350°F. Line an 8" round cake pan with parchment paper. Spray with non-stick cooking spray before and after placing the parchment. Line a 12-cup muffin pan with cupcake liners. Set aside.
• Prepare cake mix according to package instructions. Fill the 12 muffin cups with batter, then pour remaining batter in cake pan. Bake the cupcakes for 20 minutes and the cake for 25 minutes. Let cool.

For the frosting:

• Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
• Color about 1 1/2 cups of frosting red and color about 1/3 cup of frosting black. Set aside.

For decorations:

• Fill a large pastry bag fitted with an Ateco #807 tip with white frosting. Pipe the frosting in a circular motion on cupcakes. You don't want it too high because you'll be adding the Pokémon decoration on top.
• Frost half of the cake with red frosting and half with white.

For the fondant decorations:

• You can also make a dusting stocking by buying a new knee high stocking and filling it with cornstarch, then tie a knot in the end. Tap it on the counter to lightly dust the surface with cornstarch so the fondant doesn't stick.
• For the Snorlax: mix blue fondant, white fondant and a little bit of yellow fondant. You can find a photo of Snorlax online to use as a guide. Roll out the fondant and cut circles with the 2 3/8" round biscuit cutter. then use the bottom of the Ateco #807 tip to cut a half circle out of the top. Then cut two smaller half circles off each side using the #12 tip to create the ears. For the white part of Snorlax, roll out the white fondant and cut smaller circles with the 1 7/8" round biscuit cutter. Then use a knife the cut a triangle out of the top of the circle. Round the corners with your fingers. Use a little bit of water on your fingers to wet the back of the white piece and then glue it onto the blue piece. Make 6 Snorlax faces.
• For Pikachu, roll out yellow fondant and cut circles with the bigger biscuit cutter. Cut out triangles with a knife. Roll out a little bit of red fondant and a little bit of black fondant. Cut red circles with the back side of the tip #12, then use the other side of the tip #12 to cut the black circles. Use a little bit of water to attach the parts of Pikachu's face. Make 6 Pikachu faces.
• Use frosting to pipe the remaining details on the faces. Use black frosting in a pastry bag with #2 pastry tip to pipe the black facial features. Then I use the white buttercream with the #3 tip to pipe the white facial features. Let them dry for about an hour. Then place the faces on top of the frosted cupcakes.
• For the Pokeball, use the fondant ribbon cutter to cut a strip of black fondant to put down the middle of the cake. Use the back of tip #807 for the black fondant circle and the top of #807 for the white center circle.
• Store in airtight container at room temperature overnight or up to 3 days in the refrigerator.

Notes

Tools needed: small rolling pin, 1 (1 7/8") round biscuit cutter, 1 (2 3/8") round biscuit cutter, fondant ribbon cutter, Ateco #807 pastry tip and Wilton pastry tips #12, #3 and #2. And a dusting pouch (see instructions.)

Nutrition

Calories: 213kcal | Carbohydrates: 28g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 151mg | Potassium: 64mg | Fiber: 1g | Sugar: 22g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg