A Feather in Your Cap Cake
Cake serves 15.
Two days in advance, make feathers.
Mix 1/2 teaspoon of Gum-Tex with 4 oz. Purple fondant.
Roll out fondant and cut 7 x 2 in. small feather piece and 9 x 2 in. and large feather piece.
Curl large feather at 6 in. point. Using knife, cut fringed ends of feathers and let dry on cornstarch-dusted surface.
When completely dry, attach florist wire to backs of feathers (to support top 3/4 of feather) and lollipop sticks to bottoms of feathers with hot glue. Set aside.
Use medium flower Cut-Out to cut 3 flowers, attach small ball of fondant for flower center with damp brush. For flower bases, make 3 cone-shaped fondant pieces using 1/2 in. ball for each, and insert florist wire into tip of cone 1/2 the way up; let dry.
When completely dry, attach wired cone to back of flower with hot glue (extend lollipop stick 2 in. past feather end).
To make bow, roll a 12 x 2 1/2 in. strip of fondant, fold ends together and pinch in the middle. Wrap center with 1 1/2 x 2 1/2 in. pieces of fondant. Place cotton balls inside bow loops to support and let dry.
Bake 1 in. high 10 in. round cake and 1/2 Sports Ball Cake.
Prepare cakes for rolled fondant by lightly icing with buttercream. Position 1/2 ball cake on round cake.
Cover cakes with fondant; smooth. Cut 1 in. strip of fondant for hatband and attach with damp brush.
Cut white fondant dots with smallest round Cut-Out and attach with damp brush.
Fill flower spike with small piece of fondant. Trim wires on flowers as needed and insert into flower spike.
Insert flower spike into cake and position bow.
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