instructions
*Brand confectionery coating.
In advance: Make fondant cap, scroll and curls. For cap, tint 16 oz.
fondant dark brown combined with a little red-red. Roll out 1/8 in.
thick, trace pattern
with toothpick and cut out. For scroll, roll out white fondant 1/8 in.
thick, trace pattern and cut out. Cut a 3/4 in. wide dark brown strip
for ribbon and attach with damp brush. Using veiner tool from
Confectionery Tool Set, score line on cap and folds on scroll. For
tassel, tint 2 oz. fondant light brown and make a 1/8 x 2 in. long rope.
For fringe, cut a 1 x 1 1/2 in. rectangle, then cut thin slits,
stopping 1/8 in. from edge. Wrap fringe around rope. Attach to cap with
damp brush. For button, roll a 1/4 in. dark brown ball; flatten and
attach with damp brush. Reserve all leftover dark brown fondant for
cake stripes and board. Let cap and scroll dry on cornstarch-dusted
board. When dry, attach lollipop stick to back with melted candy, leave
3 in. at bottom to insert in cake. Let set. To make approximately 72
curls (see below), add 3 teaspoons of Gum-Tex to 48 oz. of white
fondant; knead well.
Prepare 2-layer cakes for stacked construction; prepare for rolled fondant by lightly icing with buttercream.
Cover cakes with fondant;
smooth with Easy-Glide Smoother. For striped side panels, make colors
as follows: for light brown, combine a 1 in. ball of dark brown with 10
oz. of white fondant; for medium brown, combine a 1 1/2 in. ball of
dark brown with 8 oz. of white fondant. To make stripes, cut panels to
match hexagon side measurements, and alternating 1/8 in. wide dark
brown strips with 1/4 in. wide medium and light brown strips. Attach to
cake with damp brush, trimming to fit as needed and using Smoother to
blend seams. Use excess fondant to make additional colored fondant if
needed.
Cut a triple-thick cake board to accommodate cake with a bottom
layer of curls. Add white fondant to reserved brown fondant to make
approximately 48 oz. of medium brown. Cover prepared board with fondant; smooth with Easy-Glide Smoother. Position cakes; attach curls with melted candy.
Insert cap and position scroll.
Curls
Roll out fondant 1/8 in. thick and cut approximately 72 strips, 1 x 7
in. Roll strips in loose curls, leaving flat surfaces open and giving
some longer uncurled tails. Let dry on side, on cornstarch-dusted
board. Curls will be attached to cake and board with melted candy.