How to Make a Bongo Drum Cake

If you are looking to please a music lover on his birthday, make a bongo drums cake to commemorate the special day. Bongo drums are traditionally from Scotland and are associated with Cuban music. You can choose to frost the drums in colours of the birthday boy's choice and make a pair or more number of drums, depending on the number of guests at the party. Make bright and colourful bongo drum cakes as part of a larger arrangement of musical instrument cakes.

Slice the cooled cakes and fill with frosting or fruit, if desired.

Place one 8-inch cake on the bottom and a 9-inch cake on top of it. Do the same for the second drum. This will give a slightly elongated look to the drums cake.

Frost the cakes with white frosting, spreading it evenly on the top and sides of the cake. Make a thicker layer of frosting on top of the cake to give it a membrane-like look that is in the actual bongo drums.

Fill a piping bag with red frosting and pipe thick lines on the sides of the cake, going up halfway from the bottom of the cakes. Use a spatula to spread the thick lines evenly to make them flat and smooth.

Fill a piping bag with blue frosting and pipe triangles on the sides of the cake, going from the top to slightly overlapping the red frosting. Fill the triangles with blue frosting and use a spatula to make them smooth.

Fill a piping bag with brown frosting and pipe an edging all around the diameter of the cake on top and bottom. Pipe another round of edging on the sides of the cake, about two inches from the top.

Pipe five 3-inch long holders in brown frosting at equal distances on the sides of the cake, making a vertical line and finishing the end with an arrow-like shape. This resembles the metal membrane holders on actual bongo drums.


Decorate the sides of the bongo drums cake with stars, band logos or emblem symbols.

Things You'll Need

  • 2 8-inch round cakes, baked and cooled
  • 2 9-inch round cakes, baked and cooled
  • 4 cups white frosting
  • Piping bag
  • Round icing tip
  • 1 cup red frosting
  • 1 cup blue frosting
  • Spatula
  • 1/2 cup brown frosting
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About the Author

With more than seven years of combined experience as a newspaper editor and technical writer in the Silicon Valley, Farozan Jivraj brings a unique versatility to her writing. She has been published in the "Deccan Chronicle" and on various websites and volunteers on the Admin Council of the Society for Technical Communication (Silicon Valley chapter).