Ingredients 29 1/2 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 29 1/2 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Black Icing Color Brown Icing Color cornstarch Gum-Tex 3 cups of your Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting Thinned Fondant Adhesive Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Plastic ruler Knife 10 in. Cake Board Fondant Cut Outs Double Cutters - Oval Double-Sided Round Cut-Outs Set, 6-Piece Round Cake Decorating Tip 12 Round Cake Decorating Tip 12 16 x 2 in. Square Pan Spatula Fondant Roller, 20-Inch - Fondant Tool 20inch Rolling Pin Guide Rings Fondant Smoother 12 in. Disposable Decorating Bags food-safe scissors Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 4 in. Lollipop Sticks Decorator Brush Set Instructions Click to mark complete - Make head 2 days in advance. Tint 24 oz. of fondant dark gray, 4 oz. light gray and 1 oz. black. Reserve 1/2 in. ball white. Use 9 in. fondant roller to roll out 6 oz. dark gray fondant 1/4 in. thick. Use knife and pattern to cut head. Place piece on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make ears also 2 days in advance. Knead 1/4 Gum Tex into 1 oz. dark gray fondant. Use 9 in. fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use ear pattern and knife to cut out two ears; reverse pattern for second ear. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make belly and eyes also 2 days in advance. Use 9 in. fondant roller with purple guide rings to roll out light gray fondant 1/8 in. thick. Use knife and patterns to cut out one belly and two eyes; reverse pattern for second eye. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make nose, pupils and eye highlights also 2 days in advance. Use 9 in. fondant roller with pink guide rings to roll out black and white fondant, separately, 1/16 in. thick. Use straight side of F oval cut-out to cut black nose and straight side of E round cut-out to cut black pupils. Use narrow end of tip 12 to cut white eye highlights. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make cake. Prepare batter following recipe directions. Bake and cool 1-layer cake, 2 in. high. - Cover cake with fondant. Prepare buttercream icing following recipe directions. Use spatula and icing to ice cake lightly. Cover cake with dark gray fondant. - Attach features. Use tip 3, cut disposable decorating bag and dots of icing to attach belly, head, eyes, pupils, eye highlights and nose to cake. Use knife to trim eyes so they do not hang off edge of cake. Use scissors to trim two lollipop sticks to 3 in. Insert in top corners of cake, extending 1 in. to hold ears. Use cut disposable decorating bag and thinned fondant adhesive to attach ears to sticks. - Make and attach fur. Use 9 in. fondant roller with purple guide rings to roll out dark gray fondant 1/8 in. thick. Use knife to cut approximately 90 freehand triangles, 3/4 in. to 1 1/4 in. high. Use damp brush to attach triangles in layers to cake, starting at outside edge and overlapping towards center. Resources Edgy Hedgehog Cake
