The disco is where it all happened in the 70?s! The hottest fashions, the coolest dance moves and that relentless disco beat. Experience those good times again with this fantastic fondant cake. Decorator Preferred Fondant and Pearl Dust Edible Accents give it that 70s sparkle, from the lighted up dance floor to the shimmering disco ball!
Make candy disco ball 2 days in advance. Melt 4 oz. white Candy Melts candy according to package directions. Use shortening to lightly grease inside of two large bottom sections of mold and outside of two large top sections. Mold two large dome halves according to mold directions. Use warm knife to clean edges of dome halves. Reserve remaining candy.
Tint 7 oz. white fondant gray and 1 1/2 oz. each yellow, blue and rose. Reserve remaining white fondant and all tinted fondant except gray. Use 9 in. fondant roller to roll out 3 oz. gray fondant 1/4 in. thick. Brush outside of one candy dome half with piping gel. Following directions on Dessert Dome label, position gray fondant over dome half; smooth to attach and trim even with edge. Repeat for other dome half. Smooth fondant to smooth seam. Set aside.
Make fondant floor tiles also 2 days in advance. Use 20 in. fondant roller with blue guide rings to roll out 6 oz. of white fondant 1/16 in. thick. Use knife to cut out 81 squares, each 1 in. x 1 in. Let dry overnight on cornstarch-dusted board.
Make fondant dancers 1 day in advance. Use 9 in. fondant roller with purple guide rings to roll out blue, yellow and rose fondant, separately, 1/8 in. thick. Use patterns and knife to cut out blue male and yellow and pink female dancers. Let dry overnight on cornstarch-dusted board.
Make and attach disco ball tiles also 1 day in advance. Prepare thinned fondant adhesive following recipe directions. Use 9 in. fondant roller with pink guide rings to roll out reserved gray fondant 1/16 in. thick. Brush top with thinned fondant adhesive. Let dry, about 5 to 10 minutes. Brush top with silver Pearl Dust edible accents. Use knife to cut 200 squares, each 3/8 in. x 3/8 in., and a circle, 3/8 in. dia. for top of ball.
Use tip of craft knife to make a hole in flat side of ball to fit dowel rod. Prop ball on a towel to prevent rolling. Brush center seam with thinned fondant adhesive. Attach tiles around seam. Repeat to attach rows of tiles from center to top of ball, keeping top edge of rows even and staggering seams. Cut and attach small triangles of silver fondant to fill in gaps. For last row at top, trim sides at a slight angle to fit. Attach 3/8 in. circle to top. Repeat attaching tiles to bottom half of ball, without a circle at bottom. Brush ball with silver Pearl Dust edible accents.
Color floor tiles also 1 day in advance. In candy melting plate cavities, make separate Pearl Dust edible accents/lemon extract mixtures: ruby red for 32 red tiles, orchid pink for 24 pink tiles, yellow for 16 yellow tiles and sapphire blue for 9 blue tiles. Reserve some dry yellow Pearl Dust edible accents. For red tiles, use brush and dry yellow Pearl Dust edible accents to lightly dust a circle, 1/2 in. dia., in center of tile. Paint around yellow circle with red mixture. For pink, yellow and blue tiles, paint tiles with mixture. Immediately use cotton swab to gently rub a lighter center circle. Let dry overnight.
Assemble female dancers and cover pole also 1 day in advance. Cut two lollipop sticks into four 3 in. lengths. Use reserved melted white candy in cut parchment bag to attach a stick to each leg, following curve and leaving 3 in. extended at bottom. Chill until firm, about 3 to 5 minutes. Position face down on board and let dry overnight.
For pole, trim 3/4 in. off end of dowel rod. Brush rod with thinned fondant adhesive. Use 9 in. fondant roller with purple guide rings to roll out black fondant 1/8 in. thick. Cut a strip, 6 in. long x 1 1/2 in. wide. Cover rod with black fondant, leaving 3 in. exposed at end. Trim at seam and smooth. Trim at one end to leave 2 3/4 in. exposed. Place in short glass and let dry overnight.
Make layered cake. Prepare batter following recipe directions. Bake and cool two 10 in. cake layers.
Attach floor tiles. Use brush and thinned fondant adhesive to attach red tiles to cake in a square formation, 1/8 in. from edge and 1/8 in. apart. Repeat to attach pink, yellow and blue tiles 1/8 in. apart in a square formation to cover cake top.
Make border. Use remaining black fondant to roll 88 balls, each 1/2 in. dia. Use brush and thinned fondant adhesive to attach to cake for bottom border.
Assemble cake. Insert exposed end of pole in center of cake. Use brush and thinned fondant adhesive to attach male dancer to pole. Insert female dancers in cake. Slide disco ball over top of pole.
This big band fondant cake is a note-perfect celebration of the fabulous 40's swing band era! Check out the great detail on the trumpeter and trombonist 3-D toppers. It's easy to do using Wilton Shape-N-Amaze edible decorating dough and modeling tools. Watch the videos linked in the how-to instructions to see how easy it is to use the edible decorating dough to make basic shapes for your figures and assemble the parts.
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.
Get a taste of the 1960s spirit of peace, love and art! This cake uses Color Mist? Food Color Spray to create a groovy tye-dye effect on the cake, making it look like it just came from the 1969 Woodstock Music Festival!