Fiesta Margarita! Cake

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5.0 Average of 8 ratings

Difficulty: Somewhat Easy
Average of 5 reviews

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Ole! Ring a two-layer 10 x 2 in. Round Pan cake with fondant cacti and crown it with a fondant sombrero and Margarita Candle Set. A festive finish for a south-of-the-border barbecue.

Ingredients:

Makes:

Cake serves 28.

Techniques Used:

Sombrero

Tools:

Instructions
Reviews (5)
Questions (0)

Instructions:

Step 1

In advance, make sombrero brim: Mix 3/4 pk. of fondant with 2 teaspoons of Gum-Tex; tint light yellow and add ivory to achieve a straw color.

Step 2

Roll out and cut an 8 in. circle; reserve excess fondant. Position circle inside cornstarch-dusted mixing bowl.

Step 3

Immediately imprint fondant with tip 48, pressing close together in vertical and horizontal rows. Let dry.

Step 4

Tint remaining 1/4 pk. fondant red; roll into comma shapes, about 1 1/4 in. long, for peppers. Reserve portion for hat band. Let dry.

Step 5

Ice 2-layer round cake smooth; divide into 6ths.

Step 6

Pipe tip 199 elongated shell cactus at each division point; add tip 2 pull out needles. Prepare and cover mini cake with reserved straw-color fondant; smooth.

Step 7

Immediately imprint with tip 48 as for brim. Cut 15 in. long x 3/4 in. wide red fondant hatband; attach around mini cake with damp brush.

Step 8

Position mini cake on brim; place on round cake. Pipe tip 4 bead bottom border. Position peppers and pipe tip 2 vines and stems; add tip 352 leaves. Position candles.

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