Fondant Lion Cake


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Step 1

1 day in advance, make mane. Knead 1/2 teaspoon of Gum-Tex into 4 oz. red fondant. Using 9 in. fondant roller, roll out fondant 1/8 in. thick. Using pattern and knife, cut out mane. Let dry on dusted lightly cornstarch-dusted cake board for 2 days.

Step 2

Bake cake. Bake and cool one layer 2-in. high cake. Prepare buttercream icing according to recipe. Using spatula, ice cake lightly to prepare for fondant covering.

Step 3

Cover cake. Roll out yellow fondant 1/8 in. thick and cover cake. Also using patterns and knife, cut out tail from yellow fondant, rolled 1/8 in. thick. Reserve tail.

Step 4

Add details to cake. Add details to cake. Roll out black fondant, 1/16 in. thick. Using the smooth side of the E of double sided round cutter, cut out two eyes. Using smooth side of F double oval cutter, cut out nose. Roll out to lengthen slightly.

Position lion mane on cake and attach with dots of icing.

Attach eyes and nose using a damp brush. Roll out a 1/4 in. ball of white fondant to 1/16 in. thick. Using narrow end of tip 10, cut out two dots and attach to eyes with damp brush for highlights.

Step 5

Add tail. Roll out 1 oz. brown fondant, 1/8 in. thick. Using pattern and knife, cut out end of tail end. Position tail parts to cake on board with damp brush

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Oval Fondant Double Cut-Outs Set (“E” and “F” cutter used)

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Expected ship date: 11/04/17

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