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Display Your Degree Cake


Makes: Cake serves 40.

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Step 1

2 days in advance: Make topper. Knead 1/8 teaspoon Gum-Tex into 3 oz. black fondant. Roll out 1/8 in. thick. Use pattern and knife to cut out silhouette. Let dry two days on cornstarch dusted board. Attach lollipop stick to back with melted candy, leaving 4 in. extended at bottom to insert into cake.

Step 2

Bake and cool 2-layer cakes; ice cakes smooth. Prepare for stacked construction.

Step 3

Tint 4 oz. fondant yellow. Roll out all fondant 1/8 in. thick as needed. Cut 29 black strips, 3/4 in. x 4 in.; store on storage board to prevent drying (reserve excess fondant). Cut 10 red squares, 3 in. x 3 in. Imprint with texture press. Cut into 29 strips, 1 in. x 4 in. Brush with red Pearl Dust. Brush backs of all strips with damp brush and attach to cake sides, alternating red and black. Trim as needed.

Step 4

Cut 1/2 in. wide yellow fondant strips, 35 in. long for 10 in. cake, 20 in. long for 6 in. cake. Attach around cakes with damp brush for bottom border, trimming as needed. Paint with gold Pearl Dust/lemon extract mixture. Roll out reserved black fondant. Use mini punch to make 100 diamonds. Attach to bottom borders, 1/8 in. apart with damp brush. Insert topper.

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Christmas Red Icing Color

Christmas Red Icing Color

Golden Yellow Icing Color

Golden Yellow Icing Color

Black Icing Color

Black Icing Color

Gum-Tex?

Gum-Tex?

Gold Pearl Dust?

Gold Pearl Dust?

Black Candy Melts® Candy

Black Candy Melts® Candy

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6 x 2 in. Round Pan

6 x 2 in. Round Pan

10 x 2 in. Round Pan

10 x 2 in. Round Pan

Cake Boards

Cake Boards

11 3/4 in. Lollipop Sticks

11 3/4 in. Lollipop Sticks

Fanci-Foil Wrap

Fanci-Foil Wrap

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