The adorable Dragon Quest mascot in cake form!

Dragon Quest XI is here so now it’s time to turn the official, and adorable, video game mascot Slime into a delicious light and fluffy cake. The Slime monster has always been my favorite in the game series with its big round eyes, and goofy, toothless smile. So naturally, it needed to be in cake form. Don’t forget to check out the GIVEAWAY link below too!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Dragon Quest Slime Monster

Dragon Quest Slime Monster

Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 15 minutes
Total Time: 1 hour 10 minutes

The adorable Dragon Quest mascot in cake form!


  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs, room temperature
  • 2 cups sugar
  • 2 sticks butter, room temperature
  • 3 teaspoons vanilla
  • 1 cup sour cream, room temperature
  • 1 stick butter at room temperature (see notes)
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted (see notes)
  • 4 tablespoons heavy cream at room temperature (see notes)
  • Sky blue food gel coloring
  • Red food gel coloring
  • White fondant
  • Black fondant



  1. Preheat oven to 350 degrees.
  2. Whisk together flour, baking powder, baking soda, & salt.
  3. In separate bowl, beat eggs & sugar until light & creamy.
  4. Add butter & vanilla.
  5. Beat on low speed.
  6. Mix in dry ingredients on low speed until just blended.
  7. Add sour cream & mix on a low speed until batter is creamy & smooth.
  8. Bake for 30 - 35 minutes or until your cake tester comes out clean.

Vanilla Buttercream

  1. If not already done prior, sift 4 cups of powdered sugar. When finished, measure out 4 cups of sifted powdered sugar and put away what’s left.
  2. Beat butter and shortening together until both are well combined, light, and fluffy.
  3. Beat in the vanilla extract.
  4. Place your stand mixer, or hand mixer, on the lowest possible setting. Begin to slowly and gradually add in your powdered sugar 1/2 cup at a time. (see notes)
  5. Add in heavy cream, 1 tablespoon at a time, while beating buttercream at a medium speed until light & fluffy. (see notes)
  6. Separate out about 1/3 of your vanilla buttercream into a mixing bowl for your red buttercream.
  7. Add a few drops of red food gel color and whip on a high speed for a good minute until color is fully incorporated.
  8. Add sky blue food gel coloring to your remaining buttercream.
  9. Whip on a high speed for a good minute until color is fully incorporated.


  1. Level a tiny portion of the bottom half of your bottom hemisphere cake. This will prevent the cake from rolling and allow to lay flat.
  2. Spread a generous amount of blue buttercream on top.
  3. Place your top hemisphere and gently press onto the buttercream layer. You should now have a full sphere made of cake.
  4. Beginning at the bottom of your sphere, begin to pipe in an upward motion as your turn your cake turntable.
  5. Gently press your offset spatula against the buttercream and while rotating your cake turntable, smooth out your buttercream so you're left with a smooth finish.
  6. Roll out white fondant on a non-stick surface that has been lightly sprinkled with powdered sugar.
  7. Cut out a two medium sized circles
  8. Using your remaining white fondant, shape out a rounded cone and place on top of your sphere cake. You should now have a cake that resembles a rain drop.
  9. Cover fondant with the same blue buttercream used to cover cake.
  10. Roll out black fondant on a non-stick surface that has been lightly sprinkled with powdered sugar.
  11. Cut out two smaller sized circles
  12. Add a small black circle on top of each slightly larger white fondant circle.
  13. With a tiny brush of water on the back of your fondant eyes, gently press into buttercream. Try to press onto the top half of your sphere.
  14. Using your red buttercream, pipe on a large smile.
  15. Slice, serve, & enjoy!


  • Recipe Ingredients: The ingredients have been sorted by the instructions - cake, buttercream, decorations.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk such as whole milk or buttermilk.

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More Cake Theme Tutorials👉’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉

Posted by Man Cake on Wednesday, July 10, 2019

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