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  • 3 cups white sugar
  • 1 1/2 cups butter
  • 6 eggs
  • 2 tbs vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 cup milk
  • 6 Hoboken based apprentice bakers
  • 1 cup 6/10 count zoo-grade prawns
  • (use sparingly for decorative purpose)


  • 8—10 flamingos
  • 6—8 humans


Preheat industrial oven to 400 degrees F.

In a large bowl, beat eggs, sugar and butter until light and fluffy. Gradually add dry ingredients.

Bake for 30—40 minutes in round tins until golden.

Create two-tiered weight bearing structure to support cake. For reference, use the P=W/(dxb) W=Static Load to ensure maximum stability.

Mold flamingo sculptures separately, actual flamingos work best for modeling, but cranes can be substituted.

Decorate using gum paste to create ruffles, then secure to cake with royal icing. Finish with G22 airbrush for gradient effect.

De-vein shrimp and place as desired. Enjoy!

*Not a real recipe

open recipe
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