Celebrate a sacred rite of passage with this magnificent Bar Mitzvah cake. The design is embellished with paisley and triangle fondant accents made in our Global and Baroque Fondant and Gum Paste Molds.
Three to four days in advance: Make fondant Bar Mitzvah
topper. Tint fondant: 8 oz. light brown, 5 oz. black, 4 oz.
copper, 3 oz. brown; reserve 2 oz. white. Make boy, pulpit and
Torah.Roll out 1/8 in. thick as needed unless otherwise specified. Assemble and attach all pieces except pulpit using damp brush. Let pieces dry on cornstarch-dusted waxed paper-covered boards. Reserve excess fondant.
Boy: Tape closed top of globe for head, bottom of globe for body. Brush globes with Piping Gel. Roll out fondant as needed. For head, cut a 6 in. copper circle. Use hands to smooth over globe; use knife to clear bottom hole. For hair, cut a 4 in. circle and position loosely. Use knife to shape hairline; remove excess fondant. Attach hair. For skullcap, cut and attach a 2 in. diameter circle. For body, cut a 2 1/8 x 8 in. strip. Use hands to smooth over globe, keeping bottom hole clear. Use pattern to cut and remove shirt area; cut and insert a white fondant shirt. Cut and attach 1/2 in. triangles for collar, ball knot and 1 1/4 x 3/8 in. strip for tie. Use pattern to cut 2 lapels (reverse pattern for 2nd); attach. For arms, roll 1/2 x 2 1/2 in. logs; shape and attach. For hands, roll 3/8 in. balls. Flatten and attach; use knife to cut slits for fingers. For prayer shawl, roll a 1/2 x 7 in. strip; attach. Use periwinkle blue Color Dust and gold Pearl Dust to paint stripes on shawl, scrolls on yarmulke. Use FoodWriter to draw smile and dot eyes.
Pulpit: For front and back, cut two rectangles, 3 x 1 1/2 in. high. For sides, cut two 1 1/2 in. squares. For top, cut a 3 1/2 x 21 /2 in. high rectangle. Let dry 3 days. Attach sides to front and back with melted candy. Attach top.
Torah: Add 1/4 teaspoon Gum-Tex to light brown fondant. Roll 2 logs, 2 x 1/4 in. Let dry 48 hours. Roll out white. Cut a 4 x 1 1/4 in. rectangle. Attach ends around prepared logs to make scroll. Roll out light brown. Cut four circles using narrow end of tip 1A; cut out centers using narrow end of tip 10. Slide rings into position over logs. Let dry 24 hours.
Also in advance: Tint 48 oz. blue.
Prepare board using 15 in. pan as a guide, cut board 3/4 in.
larger on all sides and cover with 24 oz. blue fondant. .
Reserve excess fondant for trims.
Bake and cool 2-layer round cakes and 3-layer hexagon
cake (trim 1 layer to 1 in. high for a 5 in. high cake). Ice cakes
smooth and prepare for Stacked Construction.
For round cakes, use blue fondant and Baroque mold to make
small pearl chain sections for top and bottom borders, 38
in. for 6 in., 51 in. for 8 in. cake. Attach using dots of icing.
Use light brown fondant and Global mold to make scalloped
paisley designs, 14 for 6 in., 18 for 8 in. cake. Attach to sides
midway between borders. For hexagon cake, use blue
fondant and Global mold to make 12 triangle border strips for
top and bottom borders. Attach one strip to each side border,
stretching slightly to fit if needed. Roll out blue fondant 1/8 in.
thick. Use pattern to cut six stars; attach at center of each
side. Outline stars using tip 3 and royal icing. Use light brown
fondant and Baroque mold to make 12 leaves; attach two to
each side. Paint trims and star outlines with gold Pearl Dust.
At reception: Lightly position pulpit and boy, marking
placement. Remove boy and insert pillar. Slide boy over pillar.
Secure pulpit and attach Torah.
* Combine Brown with Red-Red and Black for dark brown shown.
* Combine Lemon Yellow with Brown for light brown shown.