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Faith Mosaic Cake


Makes: Cake serves 12.
Skill Level: Somewhat Difficult

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Step 1

Position cake on foil-wrapped board cut 1 in. larger on each side. Prepare cake for rolled fondant. Cover cake; smooth with Fondant Smoother.

Step 2

Roll out a small amount of fondant 3/8 in. thick; cut platform for topper using medium round cookie cutter. Let platform dry on cornstarch-dusted cake board.

Step 3

Tint 4 oz. portions of fondant light, medium and dark blue. Roll out colors 1/8 in. thick; cut mosaic squares using smallest Cut-Out.

Step 4

Position various color squares on cake top and board base; trim squares as needed to fit around cake and secure with damp brush.

Step 5

Pipe tip 3 bead bottom border. Brush squares with Pearl Dust. Position platform and topper.

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Ingredients

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$7.29

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Royal Blue Icing Color

White Pearl Dust?

cornstarch

Tools

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$9.99

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$1.19

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$9.99

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$1.99

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$5.99

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$14.99

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$7.99

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Discontinued

Cake Board

Fanci-Foil Wrap

The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.

A simple way to add color and visual interest to a cake. Cutouts are fondant shapes that can be made in a variety of sizes and colors.

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

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Faith Mosaic Cake is rated 3.0 out of 5 by 1.
Rated 3 out of 5 by from I made this cake for my nephews Baptism, so I did leave off the "Communion Boy Topper". I just used the square mosaic pattern to the center where he would have been placed. I did not have too much trouble decorating this cake and it was my first try at fondant. The thing that took the most time of course was the blue squares. It took a long time to knead in the color evenly because the fondant is hard to knead. It also took a long time to cut all the small squares. The "square cut-outs" cutter is a must to get them even. Once I got them all ready, it did not really take too long to attach them. The only thing I had trouble with was the "bead bottom border". It did not transport well, and when I got to the dinner to set out the cake it was starting to come loose and the cake was on a very sturdy wooden cake board, so it did not get bent. If I did this one again I would do the bead border on-site. The other bad spot about this cake was that the people at the dinner complained (a lot) about the taste of the fondant. It got to be rather embarassing. I will probably stick to regular icing from now on. It was a beautiful cake however.
Date published: 2010-12-04
  • 2016-05-05T15:34CST
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