I agree, check with him on the frosting, although to me German Chocolate isn't German Chocolate without that frosting, and the frosting was always the favorite part for my kids. If you do two icings, I'd do the buttercream first, make a wal/dam of the buttercream where you want it to end and the coconut begin. You can do that with a ziplock bag with the corner cut off, use that to make a line across the cake. I've also seen little candy rocks that you could use as edging for the water. The cupcake volcano is a good idea, I like that, and i also think that the traditional frosting could look a lot like dirt and rocks, so it could make a suitable "ground" for your dinos. I do some cake decorating, very amateur, but my favorties were always the kid's cakes, they don't care how messy and the more frosting the better. Demolition sites with bulldozers and race tracks with monster trucks and pastures with horses, we've done them all, LOL. happy birthday to the birthday boy, he's gonna love it anyway you do it! Annie

All of the above recipes are very similar, but I am adding mine to the mix as another choice with slightly different ratios. I always use it for decorating sugar cookies, and both the plain and chocolate versions get rave reviews. BUTTERCREAM FROSTING (Double these quantities for a two-layer cake) 1/4 pound butter or margarine 1/4 cup milk 1/8 teaspoon salt (which cuts the sweetness a bit) 1 teaspoon vanilla extract 1 pound confectioner's sugar, sifted Cream butter thoroughly. Gradually add milk, salt, and vanilla alternately with confectioner's sugar until all is well mixed. CHOCOLATE BUTTERCREAM: For each pound of confectioner's sugar in the above recipe, add: 6-8 Tablespoons sifted cocoa powder (not instant) 2 Tablespoons softened butter or margarine dash of salt milk, a teaspoon at a time until right consistency

There are may versions of the Better Than Sex Cake.This recipe was given to me by an aunt. I made it once many years ago to take to work. It was a hit. 1 (18.5 oz) yellow cake mix 1 (1 lb 4 oz) can crushed pineapple 1 C sugar 1 ( oz) pkg vanilla pudding mix (not instant) 1 C whipping cream, whipped & sweetened flake coconut, lightly toasted Prepare cake mix according to directions on pkg. Pour into 13 x 9 pan and bake as directed. Cool. Combine pineapple & sugar & bring to a boil. Cool slightly. Poke holes into cooled cake with a fork. Pour pineapple mixture over the cake. Prepare pudding mix according to directions. Cool. Spread over pineapple & chill. Just before serving, cover with whipped cream & sprinkle with coconut.

Here is the basic Wilton recipe, to this add 3 Tbls of Meringue powder (add with the Powdered sugar) and it will make a crusting frosting. Buttercream Icing Ingredients: 1/2 cup solid vegetable shortening 1/2 cup butter or margarine* 1 teaspoon Clear Vanilla 4 cups sifted confectioners' sugar (approx. 1 lb.) 2 tablespoons milk** Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: 3 cups