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+ servings

Pokemon Cake and Cupcakes

Servings 24 servings


  • For the cake:
  • 1 16.5 oz/468g red velvet cake mix, prepared according to package instructions
  • For the frosting -
  • 1 cup 2 sticks unsalted butter, softened at room temperature
  • 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)
  • 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.)


  1. 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.
  2. 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.
  3. For the frosting:
  4. 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.
  5. Color about 1 1/2 cups of frosting red and color about 1/3 cup of frosting black. Set aside.
  6. For decorations:
  7. 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.
  8. Frost half of the cake with red frosting and half with white.
  9. For the fondant decorations:
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Store in airtight container at room temperature overnight or up to 3 days in the refrigerator.