“It has special pads on the backs of its feet, and one on its nose. Once it’s raring to fight, these pads radiate tremendous heat.”


To kick off a much anticipated video game, we are going to be making a 3D Scorbunny Cake. This fire type starter Pokemon is my moist vanilla cake, covered in foolproof and not too sweet vanilla buttercream, and just as simple fondant decorations. I had so much fun making this adorable cake (that would go perfect for a Pokemon themed birthday) and with keeping the fondant decorations easy, it’s a guaranteed stress free cake day in the kitchen. There were a few mistakes along the way with the lining up the eyes just right but isn’t that how cake decorating really is? I hope you all enjoy it as much as I’ve been enjoying playing Pokemon Sword!

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.

Pokemon Cake: Scorbunny

Pokemon Cake: Scorbunny

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

"It has special pads on the backs of its feet, and one on its nose. Once it's raring to fight, these pads radiate tremendous heat."

Helpful Links: Convert Grams into US Cups & Convert Grams into Metric Cups


  • 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)
  • White fondant
  • Black fondant
  • Yellow fondant (see notes)
  • Brown fondant (see notes)
  • Red food gel color
  • Golden yellow food gel color
  • Orange food gel color
  • Pink food gel color
  • Lollipop sticks



  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. Pour batter into your prepared sphere cake pans.
  9. 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 1/4 cup of your vanilla buttercream, 4 separate times, into a mixing bowl for your red buttercream, golden yellow buttercream, and orange buttercream. You'll need to also portion out 2 tablespoons of buttercream, twice, for your pink buttercream and brown buttercream.
  7. Add a few drops of your food gel colors into their respective bowls.
  8. Whip on a high speed for a good minute until color is fully incorporated.

Fondant Work

  1. Before we start the fondant decorations, and if your sphere cake pans are done being utilized, you can use stack them and use them for modeling the fondant decorations to make sure they are sized appropriately.
  2. Roll out white fondant on a non-stick surface that has been lightly sprinkled with powdered sugar.
  3. Cut out two rabbit ears about 4" - 5" in length. Push in either lollipop sticks or 6" wood skewers for support when pressing into cake.
  4. With your rolled out white fondant, cut out 4 leaf petals with two slightly smaller than the first two. Push in a lollipop stick to each white leaf petal for support when pressing into cake.
  5. Still using your rolled out white fondant, cut out two small white circles. These will be the light catchers for Scorbunny's eyes.
  6. Clear off the white fondant, and roll out a small amount of black fondant.
  7. Cut out two black circles. These will need to be larger than the two white circles.
  8. Clear off the black fondant and roll out a small amount of brown fondant.
  9. Cut out two brown circles. These will the smallest of your circle cut outs.
  10. Clear off the brown fondant and roll out a small amount of yellow fondant.
  11. Cut out a 4" x 3" rectangle.


  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 white 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. With a tiny brush of water on the back of your black fondant eyes, gently press into buttercream. Try to press onto the top half of your sphere.
  7. With a tiny brush of water on the back of your white circles of fondant, gently press onto the black fondant in the upper right corner of each eye.
  8. With a tiny brush of water on the back of your brown fondant, gentle press onto the black fondant in the lower left corner of each eye.
  9. With a tiny brush of water on the back of your yellow fondant, gentle press into the buttercream. Try to press into the middle of Scorbunny's eyes.
  10. Take your rabbit ears and gently press them into the top of your sphere cake.
  11. Take one set of your white leaf petals (one large, one small) and gently push them into the lower side of your sphere. You will do the same with your second set of white leaf petals.
  12. With your red buttercream, and starting at the point of each ear, color the ears red about 3" in length.
  13. With your orange buttercream, give each ear a 1" stripe right under the red.
  14. With your golden yellow buttercream, give each rabbit ear and inner yellow ear.
  15. With your pink buttercream, pipe on an upside down triangle in the middle of Scorebunny's face right underneath the yellow fondant rectangle.
  16. With your brown buttercream, pipe on a rabbit mouth.
  17. Step back and admire your skills before you slice and enjoy!


  • Fondant: I prefer to keep my fondant stock simple with black and white fondant. It's a cost savings for me personally. If you find it to be the same, you can always color white fondant with needed colors. This way, you have colored fondant for what you need in the moment and don't find boxed of colored fondant sitting on the shelf in your kitchen collected dust. If you'd like to skip the mess of coloring fondant, use the white fondant for the shapes you needed and add the needed color by covering with colored buttercream.
  • 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.
  • I used 2 batches of vanilla buttercream for this cake.
  • 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👉 https://bit.ly/2NN3s39Let’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 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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