Fangs for the Halloween Cake
Favorite Cake Mix or Recipe
Cake serves 15.
One week in advance: Make lips. Tint 1 1/2 lbs. fondant red. Mix with 2 teaspoons of Gum-Tex. Roll out 3/16 in. thick. Use pattern and knife to cut out lips. Let dry.
Bake and cool 1-layer cake. Place on Fanci-Foil wrapped cake board cut to fit. Spatula ice sides of cake smooth with white buttercream. Spatula ice top of cake smooth with chocolate buttercream tinted black.
Tint 6 oz. fondant pink and roll out 1/8 in. thick. Cut out tongue using pattern. Place on cake.
Roll out white fondant 1/8 in. thick and cut teeth and fangs using pattern. Place on cake. Carefully place lips on cake, laying fangs over bottom lip. Upper and lower lips will hang over cake.
Use tip 4 and white buttercream to pipe bead bottom border. Use tip 4 and chocolate buttercream tinted black to pipe dot bite marks on side of cake. Pat slightly flat with finger dipped in cornstarch.
Tint piping gel red. Using cut disposable decorating bag, pipe “blood” dripping from bite marks, on teeth and bottom lip.
*Combine Pink and Brown for pink tongue shown.
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