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1950's Malt Shop Cake Zoom

1950's Malt Shop Cake


The malt shop is where the fun of the ?50s came together?and it?s all here on this exciting fondant cake! You can just picture the scene as the jukebox topper plays the latest rock ?n? roll hits while girls dance on the checkerboard linoleum tiles in their poodle skirts. Use Decorator Preferred fondant to cover the cakes and to create all the fun details.
Makes: Cake serves 50.
Skill Level:

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Step 1

Make jukebox back 3 days in advance. Knead 1/2 teaspoon Gum-Tex into 6 oz. white fondant. Tint teal. Use 20 in. fondant roller with gold guide rings to roll out teal fondant 3/16 in. thick. Use knife and jukebox pattern to cut out jukebox shape. Let dry on cornstarch-dusted board 24 hours. Reserve remaining teal fondant.

Step 2

Cover base board with fondant also 3 days in advance. Use 9 in. fondant roller with purple guide rings to roll out 8 oz. white fondant and 8 oz. black fondant, separately, 1/8 in. thick. Use fondant trimmer and ruler to cut approximately 40 white and 40 black squares, each 1 1/2 in. x 1 1/2 in. Use brush to cover cake base with piping gel. Starting at one end of board, position squares, alternating colors for a checkerboard effect. Trim edges as needed. Cut and attach additional squares as needed to completely cover base. Let dry 24 hours.

Step 3

Make headscarf ties also 3 days in advance. Knead 1/4 teaspoon Gum-Tex into 2 oz. black fondant. Use 9 in. fondant roller with purple guide rings to roll out black fondant 1/8 in. thick. Use fondant trimmer to cut two squares, each 3 in. x 3 in. Position square on diagonal. Pinch sides together on each square to form scarf ties. Brush back of each square with water and wrap each around a lollipop stick. Let dry on cornstarch-dusted board 24 hours.

Step 4

Decorate jukebox 2 days in advance. For center section, use 9 in. fondant roller with pink guide rings to roll out 2 oz. black fondant 1/16 in. thick. Cut rectangle, 5 in. high x 3 in. wide. Use chevron pattern sheet from geometric set to imprint pattern on rectangle. Position rectangle on jukebox back. Use knife to trim off 1/2 in. on all sides to fit jukebox back. Use damp brush to attach to jukebox back.

Tint 3 oz. white fondant pink. Use 9 in. fondant roller with purple guide rings to roll out 1 oz. pink fondant 1/8 in. thick. Use stripe pattern sheet from set to imprint pattern on fondant. Cut a rectangle, 3/4 in. high x 2 1/2 in. wide, for song selection area. Use damp brush to attach to jukebox, 2 1/2 in. from bottom.

For speaker area, use 9 in. fondant roller with purple guide rings to roll out reserved teal fondant 1/8 in. thick. Use barbed quatrefoil cutter from geometric set to cut out shape. Trim 3/8 in. off one side of shape. Use diamond pattern sheet from set to imprint shape. Use damp brush to attach speaker below song selection area. Cut a pink fondant rectangle, 3/8 in. high x 7/8 in. wide. Use damp brush to attach above song selection area. Use knife to score lines on rectangle. For speaker outline, roll a log, 1/8 in. dia. x 4 1/2 in. long, from pink fondant. Use damp brush to attach around speaker; trim as needed.

For jukebox border, use teal fondant to roll a log, 1/2 in. dia. x 11 in. long. Use damp brush to attach log around sides and top of jukebox, starting and ending 3/4 in. from bottom edge on both sides. For base, roll out remaining teal fondant 1/4 in. thick. Use chevron pattern to imprint fondant. Cut a rectangle 3 3/4 in. long x 5/8 in. wide. Use damp brush to attach to bottom of jukebox. Roll out black fondant 3/16 in. thick. Cut a strip 3 3/4 in. long x 3/8 in. wide. Use damp brush to attach to bottom of base.

For remaining trim, roll out pink fondant 1/16 in. thick. Use diamond pattern to imprint fondant. Cut three rectangles, each 1 1/2 in. high x 3/4 in. wide. Use damp brush to attach around border at top and sides. Let dry on cornstarch-dusted cake board 24 hours.

Step 5

Make cakes. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers and one 8 in. cake layer, 2 in. high; and two 10 in. cake layers, 2 1/2 in. high.

Prepare buttercream icing following recipe directions. Torte, fill and stack 6 in. cakes for 2-layer cake, 4 in. high and 10 in. cake for 2-layer cake 5 in. high. Trim 8 in. cake to 1 1/2 in. high. Place on same-size cake circles. Use spatula and icing to ice cakes lightly.

Step 6

Cover cakes with fondant. Tint 48 oz. white fondant pink. Cover 10 in. cake with pink fondant and 6 in. and 8 in. cakes with 30 oz. white fondant. Reserve remaining fondant. Prepare cakes for stacked construction and stack on prepared base board.

Step 7

Decorate 6 in. cake. For ice cream treat shapes, tint 3 oz. white fondant yellow, 3 oz. brown, 2 oz. light tan and 2 oz. dark tan. For gray, knead a 1/4 in. ball of black fondant into 2 oz. white fondant. For fudge marble ice cream, marbleize brown fondant with a little white fondant. Roll out all colors 1/8 in. thick. Use cutters from ice cream set to cut two each gray sundae dishes, light tan cake cones and dark tan sugar cones. Use edge of spatula to score lines on shapes. Use knife to cut out ice cream in various colors. Use wide end of tip 2A and pink fondant to cut out circle for cherry. Use brush and piping gel to attach treats to side of cake.

Step 8

Decorate 8 in. cake. Roll out 10 oz. black fondant 1/8 in. thick. Use fondant roller to cut a strip, 26 in. long x 1 1/2 in. wide. Use brush and piping gel to attach strip to side of cake. Trim as needed.

Step 9

Decorate 10 in. cake. Roll out 2 oz. black fondant 1/8 in. thick. Use knife and poodle pattern to cut out shape. Use brush and piping gel to attach poodle to side of cake. For leash, use black fondant to roll a log, 1/8 in. dia. x 15 in. long. Use brush and piping gel to shape and attach to cake.

Step 10

Attach jukebox supports. Prepare thinned fondant adhesive following recipe directions. Use brush and thinned fondant adhesive to attach two cookie treat sticks to back of jukebox, leaving 3 ½ in. extended at bottom to insert into cake. Let dry, about 1 hour.

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Discontinued

Teal Icing Color

Teal Icing Color

cornstarch

cornstarch

Pink Icing Color

Pink Icing Color

Favorite cake recipe or mix

Favorite cake recipe or mix ((24 1/2 cups batter used))

Golden Yellow Icing Color

Golden Yellow Icing Color ((Combine Golden Yellow with Ivory for yellow shown))

Ivory Icing Color

Ivory Icing Color

Brown Icing Color

Brown Icing Color

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9 in. Fondant Roller ((purple, pink guide rings used))

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Geometric Fondant Cut-Outs Pattern Set ((chevron, stripes, diamonds pattern sheets, barbed quatrefoil cut-out used))

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Knife

Knife

6 in. Cake Circle

6 in. Cake Circle

Plastic ruler

Plastic ruler

4 in. Lollipop Sticks

4 in. Lollipop Sticks

16 x 2 in. Round Pan

16 x 2 in. Round Pan

8 x 2 in. Round Pan

8 x 2 in. Round Pan

10 x 3 in. Round Pan

10 x 3 in. Round Pan

8 in. Cake Circle

8 in. Cake Circle

10 in. Cake Circles

10 in. Cake Circles

3-pc. Ice cream cookie cutter set

3-pc. Ice cream cookie cutter set

This subtle color treatment is an easy way to add richness to your cake. You can marbleize using white fondant with icing color or blend together white fondant with our pre-tinted Fondant Multi Packs.

Quick tip on how to attach your fondant accents to your fondant covered cake.

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