Ingredients Orange Icing Color, 1 oz. Orange Icing Color, 1 oz. Red-Red Icing Color, 1 oz. Red-Red Icing Color, 1 oz. Brown Icing Color, 1 oz. Brown Icing Color, 1 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Black Icing Color cornstarch Gum-Tex 3 1/2 cups of your Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Plastic ruler Knife 10 in. Cake Boards Fondant Cut Outs Double Cutters - Oval Double-Sided Round Cut-Outs Set, 6-Piece Round Cake Decorating Tip 12 Round Cake Decorating Tip 12 6 x 2 in. Square Pan Spatula Fondant Roller, 20-Inch - Fondant Tool 20inch Rolling Pin Guide Rings Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 12 in. Disposable Decorating Bags food-safe scissors 4 in. Lollipop Sticks Cake Decorating Tools, 5-Piece Brush Set Cake Decorating Tools, 5-Piece Brush Set Fondant Smoother Instructions Click to mark complete - Make head 2 days in advance. Tint 1 oz. of fondant black and 18 oz. using Red-Red, Brown, and Orange Gel Icing Colors to create the orange color. Reserve remaining white fondant. Use 9 in. fondant roller to roll out orange fondant 1/4 in. thick. Use knife and pattern to cut orange head. Place piece on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make ears and tail also 2 days in advance. Knead 1/4 teaspoon Gum-Tex into 1 oz. orange fondant. Use 9 in. fondant roller with purple guide rings to roll out orange fondant 1/8 in. thick. Use knife and pattern to cut two ears; reverse pattern for second ear. Use knife and pattern to cut orange tail. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make belly and eyes also 2 days in advance. Knead 1/4 teaspoon Gum-Tex into 2 oz. white fondant. Use 9 in. fondant roller with purple guide rings to roll out white fondant 1/8 in. thick. Use knife and patterns to cut belly and eyes. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make nose, pupils, eye highlights and tail tip also 2 days in advance. Use 9 in. fondant roller with pink guide rings to roll out black and reserved white fondant, separately, 1/16 in. thick. Use straight side of F oval cut-out to cut black nose. Use straight side of E round cut-out to cut black pupils. Use narrow end of tip 12 to cut white eye highlights. Use 9 in. fondant roller with purple guide rings to roll out white fondant 1/8 in. thick. Use knife and pattern to cut white tip of tail. Use knife to trim out triangles. Use damp brush to attach tip to tail. - Make cakes. Prepare batter following recipe directions. Bake and cool 1-layer cake, 2 in. high. - Cover cake with fondant. Prepare buttercream icing following recipe directions. Use spatula and icing to ice cake lightly. Cover cake with orange fondant. - Decorate cake. Use tip 3, cut disposable decorating bag and dots of icing to attach belly, head, eyes, pupils, and eye highlights to cake. Prepare thinned fondant adhesive following recipe directions. Use scissors to trim lollipop sticks to 3 in. Insert sticks into top corners of cake, extending 1 in. to hold ears. Use brush and thinned fondant adhesive to attach ears to sticks. Position tail next to cake. Resources Festive Fox Cake
