Cheers For The Birthday Girl Cake
Cake serves 68.
Tint 72 oz. white fondant light rose. Prepare 1-layer cake and cover with fondant; smooth with Easy-Glide Smoother.
Tint 6 oz. fondant red (combine Red-Red and Christmas Red). Roll fondant thin and cut letters and numbers with Cut-Outs. (Apostrophes are made from top curve of number 1, trimmed and shaped. Dashes are made by cutting letter "I" in half.) Also cut out skirts using skirt Cut-Out, imprint pleats using smooth wheel of Cutter/Embosser.
Cut heads using head Cut-Out and Natural fondant color. Cut shirts using white fondant and shirt Cut-Out. To keep neckline rounded for placement of heads, place head Cut-Out at top of shirt, then shape sleeves up as necessary. Push sleeves down on other shirts as necessary. Let all dry.
Cut out knees for the kneeling girls using the small end of tip 2A, cut in half.
Cut arms and legs for all girls and shoes for the bottom row girls using the shoe Cut-Out, trim off the toe end for legs; the arms are the curved portion of the shoe. Shoes for the middle and top row girls are made using small end of tip 12, cut in half.
Use red FoodWriter to mark pleats on skirts and to draw letters, necklines, waistbands and cuffs on shirts.
Assemble fondant decorations beginning at bottom row of girls and working up. Attach all fondant pieces using brushstrokes of water.
First, position skirts, shirts and heads, then add legs, shoes and arms. Position message. Mark eyes and mouths using black FoodWriter.
Using tip 2 and buttercream icing, add string and dot hair and barrettes. Add tip 2 pull-out dot pompoms.
Roll 8 fondant ropes approximately 1/4 in. thick and 14 in. long. Twist 2 ropes together for each side and attach to bottom border with brushstrokes of water.
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