Zebra Print Cakes

There is something unique about zebra print cakes. They're perfect for any girl's celebration, be it a birthday party or any other special event.

There are several options for zebra theme cakes below. I hope your like them!


Zebra Cakes Index:
(Click on a picture below to view a larger cake image
and read baking instructions)

Zebra Print
Zebra Print 02
Zebra Print
Zebra Print 02
Zebra Print
Zebra Print 01

Zebra print cake submitted by Joana M. from Anaheim, CA

Zebra Print Cake

The bottom tear is a 10" round cake. The middle tier is an 8" round and the top is a 6" round cake.

I filled all 3 cakes, and then coated all of them with a thin layer of pastry pride frosting. I then rolled out fondant. And covered both the 10" and 6" with white fondant.

I colored another portion of fondant with pink coloring, and mixed it just enough to still get a marble color look. I rolled out that fondant, and covered the 8" cake.

To do the zebra print: I colored some fondant black, rolled it out, and cut the stripes.

I then used clear vanilla extract to stroke with a paint brush on the back side of each strip (for glue effect). And then placed the strips on around the tier.

For the 8" cake, I just cut out strips of white, pink, and black fondant and pasted them on.

For the flower tier, I cut around 20 pieces free hand in the shape of petals from pink colored fondant. I then used ball confectionery tool to roll around the rounded edge of the petal to get the lift at the edge.

I then colored a small portion of fondant yellow. Rolled it out, and used one of the regular size tips to cut the round center for the flowers.

Next I glued the petals onto the cake. The tiers were then stacked. The 10" and the 8" both had wooden rods in them to keep the cake from collapsing.

The numbers on top were made the day before with half fondant and half gum paste combination. I cut out the numbers from a template that I did on Microsoft Word using word art. They were held up by skewer sticks.

The pearls that come out of the cake were done by using thick wire (that can be found in the beads/jewelry section in the craft stores). And just put in the beads.

I then just bent the wire to make the shape, and left extra wire at the end to be able to insert into the cake. Lastly I just piped out dots/pearls with pink icing at the bottom of each tier.

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Zebra print cake submitted by Lindsey H. from Logansport, IN

Zebra Print Cake

Step 1: Begin by baking two 12"-, two 9"-, two 6"-, and two 3" cakes. (I used Moist Supreme cake mix in white and chocolate.)

Step 2: Prepare the buttercream icing by mixing 4 cups of Crisco shortening, 4 tsp. flavoring (I like butter flavor.), and 5 Tbsp water. Use an electric mixer to cream the ingredients together. You do not want to see any lumps of shortening remaining.

Once creamed, add 4 Tbsp meringue powder and 1 Tbsp salt. You will need to mix the powdered sugar in sparingly (as it will "poof" all over the place otherwise). In all, you should use approximately 3 1/2 to 4 pounds of powdered sugar.

Step 3: Once your cakes are baked and cooled, you will want to place one 12" cake on a 12" cake board. The top of the cake will need to be leveled off using a knife.

Ice the top of the leveled cake, and then stack the second 12" cake on top of that. You will then need your icing to be a thin enough consistency that it doesn't tear the cake as you ice it.

To thin your icing, place 1-2 cups of icing into another medium size bowl, and add 1 Tbsp of water at a time. Thoroughly mix and test on the cake to make sure you can spread a thin coat. Continue to add small amounts of water until the icing is thin enough to spread.

You will want to spread a thin layer of icing over the stacked cakes. This is called a crumb coat and once dry, it will "catch" all the crumbs so they don't get mixed in the second layer of icing. Repeat these steps for the 9", 6", and 3" cakes. Allow the icing to dry.

Step 4: Now you will want to coat the cakes with another layer or icing. This layer should be as smooth and consistent as possible. (I like to ice my cake sides first, and then finish with the top.)

Step 5: Again, let the icing dry. Because this is a thicker layer of icing, the drying process will take longer. Once the icing is dry to the touch, about 30 minutes, you will want to smooth it with a paper towel.

You want to use a Viva brand paper towel, as it doesn't contain any texture. Lay the paper towel on top of the first cake, and gently rub your hand over the paper towel, smoothing the icing below.

Move the paper towel to another location on the cake and repeat the smoothing process. You will do the same thing on the cake sides. Repeat this process on all of the stacked cakes.

Step 6: Next, roll out store-bought fondant (I like Satin Ice brand). Knead the fondant to make it more workable. Then rub a very thin layer of Crisco (or powdered sugar) on the table surface to keep the fondant from sticking.

Do the same with your rolling pin. Place the fondant on the table and roll a 1/8th inch layer large enough to cover your 12" cake. The tricky part is moving the fondant onto the cake, because it will stretch if not careful. Therefore, I use both hands to peel one side of my fondant up and roll it over the top of the other half of fondant.

Next, I place my cake in the position where I just peeled up the fondant. Using both hands, I carefully pick up my peeled back fondant, and continue to peel it. I place it over my cake. This takes practice!

I have heard several other ideas of rolling the fondant on the rolling pin and then unrolling it over the cake, etc. But this is the only thing that I've found to work for me! Repeat this step for the 6" cake.

Step 7: The 9" cake has a similar process to covering it, however the fondant needs to be colored pink first. I use a small amount of coloring gel, and knead the gel into the fondant until I get the color I am after. Then I follow the steps mentioned previous in step #6.

Step 8: Once the fondant is dry, I place wooden dowels inside of plastic straws. I then place 4-5 straws/dowels in the center of the 12" cake, and cut to the exact height of the cake. These dowels will support the cake that will be stacked on top of it. I repeat this step for the 9" cake.

Step 9: Next, I carefully stack my 9" cake on top of the 12" cake, making sure it is centered. I then stack the 6" cake on top of the 9" cake.

Step 10: To make the cupcake on top, I rolled a piece of fondant and cut it into a perfect circle using a knife and a small salad bowl as my template. I then set my 3" cake in the center of the fondant, and used my fingers to pinch pleats in the fondant, making a fondant cup of sorts.

I then used a flower icing tip and buttercream to make flowered rounds on top of the cupcake followed by chocolate and hot pink sprinkles. This cupcake then gets placed on the top of the 6" cake.

Step 11: Now for the decorating. I painted opal shimmer on top of both the 12" and 6" cakes. Next, I painted the zebra stripes. To create the paint, I mixed black coloring gel, a small amount of vodka, and a small amount of Karo syrup. I then freehanded the zebra stripes on both the 12" and 6" cakes.

Next, I used a 1 1/2 inch circle cookie cutter to cut out pink fondant rounds. I cut these in half and placed them around the tops of the 12" and 6" cakes as a sort of garland. I colored and used black fondant to cut out a large shape for the center of my 9" cake. I then rolled white fondant, and freehanded my daughter's initials within the shape.

Lastly, I created the candle on top of the cake. I used fondant to freehand the "1". I placed a thin dowel (or skewer) in the base of the "1" in order to stick it into the cupcake, as well as a real candle sticking out the top of the "1". Let this sit to dry.

I then painted black zebra stripes on the front and sides of the "1". Once dry, the "1" candle was placed at the top of the cupcake.

Step 12: When setting up my cake, I placed in on a white pedestal. Therefore, my final step was to create the bottom finishing border around the base of the 12" cake. I used the same flower tip and white buttercream, as used to top the cupcake, to create small flower rounds that surround the base of the cake.

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