Best Kid on the Block Cake
Cake serves 96.
- Cake Board (16 cut into 6 inch squares)
- 22 in. round triple thick cardboard
- Plastic ruler
- Waxed paper
In advance: Prepare base board. Using cake corer as a guide, cut a hole in the center of 22 in. triple-thick cardboard.
Tint 96 oz. white fondant violet, using violet and rose icing colors. Cover prepared board with fondant and smooth with Easy-Glide Smoother. Reserve remaining violet fondant. Tint 48 oz. each of white fondant yellow, rose, blue and green. Roll out fondant colors 1/16 in. thick. Using violet fondant and alphabet cutters, cut 1 set of B-A-B-Y letters. Use shaped cookie cutters to cut 7 stars, ducks, hearts and trains in assorted colors. Let all pieces dry on cornstarch-dusted board.
Prepare 8 cake boards for stacked cakes. Using cake corer, mark center of boards and cut out. Tape 2 boards together and wrap with foil. Prepare 8 solid boards for base cakes; tape 2 boards together and wrap with foil. Prepare eight 3-layer 6 in. cakes (two 2 in. and one 1 in. high to make 5 in. high cakes) for rolled fondant by lightly icing with buttercream. Cover with white fondant (approximately 30 oz. for each cake); smooth with Easy-Glide Smoother.
Using cake corer, cut center hole in 3 cakes. Insert dowel rods at corners of 4 base cakes where stacked cakes will rest. Roll out fondant colors 1/16 in. thick. For each cake side, cut four 3/4 x 6 in. long strips for borders. Trim to fit and attach with damp brush. Attach letters and cut-out designs with damp brush. At reception, assemble cake. Position confetti sprinkle decorations, candle and balloons.
Want to stay in touch with the latest from Wilton?
Receive great Wilton decorating ideas and much more! Learn more