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Brushed Copper & Cocoa Cake Zoom

Brushed Copper & Cocoa Cake


Glamour starts with glimmer. Metallic-look trims in gum paste and fondant bring strength, sparkle and a bold fashion sense to your shining moment.
Makes: Cake serves 82

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Step 1

2 DAYS IN ADVANCE

Prepare base board. Knead 12 oz. chocolate fondant into 24 oz. white fondant. Cover 16 in. silver cake base with fondant.

Step 2

Bake and cool 6 in., 8 in. and 10 in. square cakes. Each cake is 6 in. high (three layers, 2 in. high). Prepare chocolate buttercream icing following recipe directions. Use spatula to ice smooth. Prepare cakes for stacked construction and position on base board.

Step 3

1 DAY IN ADVANCE

3. Make fondant squares. Use 20 in. fondant roller with orange guide rings to roll out chocolate fondant 1/8 in thick. Use fondant trimmer to cut 76 squares, each 2 in. x 2 in. Paint squares with gold and bronze Pearl Dust/lemon extract mixture, using random brush strokes. Let dry 10 to 15 minutes. Use icing to attach squares to cake sides in three rows, leaving open areas to create a checkerboard pattern.

Step 4

Make corner circles. Roll out remaining chocolate fondant 1/8 in. thick. Use smallestround Cut-Out to cut 192 circles. Paint circles with gold and bronze Pearl Dust/extract mixture. Let dry 10 to 15 minutes. Use icing to attach circles to square corners.

Step 5

Decorate base board. Mix black icing color with lemon extract. Use brush to paint base board with curves and dots for leopard skin effect. Let dry.

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Black Icing Color

Black Icing Color

Gold Pearl Dust?

3 bottles Gold Pearl Dust?

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6 x 2 in. Square Pan

6 x 2 in. Square Pan

8 x 2 in. Square Pan

8 x 2 in. Square Pan

10 x 2 Square Pan

10 x 2 Square Pan

10 x 14 in. Cake Boards

10 x 14 in. Cake Boards

16 in. Square Silver Cake Base 2104-0970

16 in. Square Silver Cake Base 2104-0970

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