Big Top Big Cat Cake
Ready-To-Use Rolled Fondant Primary Colors Multi Pack (red, yellow)
Cake serves 40; each cookie serves 1.
- Waxed paper
In advance: Make lion’s mane. Mix 4.4 oz. pack of orange from Multi Pack with 4 oz. white fondant. Roll out 1/8 in. thick. Cut thin strips 1/4 x 4 to 6 in. long. Wrap loosely around Cookie Stick. Let set 10 minutes. Carefully slide off. Let curls dry in random curves on waxed paper-covered boards. Make 90 to 100 curls.
Make cookie paws. Prepare and roll out dough. Use pattern to cut paw; reverse pattern for 2nd paw. Bake and cool cookies. Cut 2 Cookie Treat Sticks to 4 in. long. Attach to paws with melted candy; allow 3 in. at bottom to insert into cake.
For round stand: Bake and cool 2-layer cake. If desired, trim sides to angle from 9 in. diameter top to 10 in. diameter bottom. Tint 24 oz. fondant blue. Prepare and cover round with rolled fondant.
Prepare for Stacked Construction.
Roll out red from Multi Pack 1/8 in. thick; cut 2 strips 1/2 x 32 in.; attach to cake sides using damp brush. Use Cake Dividing Set to divide cake into 10ths. Roll out 2 oz. white and yellow from Multi Pack 1/8 in. thick. Cut 10 rounds using medium Cut-Out; center and attach at marks. Cut 10 stars using medium Cut-Out; brush with water and sprinkle with Colored Sugar. Attach to rounds.
For lion cake: Bake and cool cake using firm-textured batter such as pound cake. Trim off arms and trim ears to a point.
Cut dowel rod for two 5 in. lengths. Push into cake sides for arms, leaving 1 1/2 in. extended. Roll 2 fondant logs, 5/8 x 1 1/2 in.; push into dowel rods. Insert paws.
Use tip 4 to pipe dot eyes, outline and pipe-in nose and mouth; pat smooth with fingertip dipped in cornstarch. Ice inside of ears and bottom of feet smooth.
Cover lion with tip 17 stars. Pipe tip 5 dot foot pads; flatten with fingertip. Pipe tip 4 dot whiskers. Position lion on base cake.
Position curls for mane, trimming as needed.
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