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Lunar Lullabyes Cake

Lunar Lullabyes Cake
Average of 14 ratings: 4.9 stars

Difficulty Level: Medium
Average of 11 reviews

12 Reviews // Post a Review
4 Questions // Post a Question

Ingredients:

Makes:

Cake serves 32.

Techniques Used:

Tools:

Instructions:

Step 1

In advance: Make baby topper. Also: Prepare base board. Using larger pan as a guide, cut foamcore board 1 in. wider than pan on all sides. Roll out fondant 1/8 in. thick. Cover board with rolled fondant.

Step 2

Bake and cool 2-layer cakes using diamond pans (top tier is 4 in. high; trim bottom cake layers 1 1/2 in. high for a 3 in. high tier). Prepare for Stacked Construction and rolled fondant. Tint 108 oz. fondant blue. Roll out half 1/8 in. thick and cover cakes. Roll out remaining half 1/8 in. thick. Place on Imprint Mat and roll over once to imprint design. Cut a 24 x 4 in. strip; attach around top tier using damp brush. Cut two 18 x 3 in. strips; attach around bottom tier; trim to fit. Paint fine lines using artist brush and White-White color. Prepare assorted gel colors by mixing 2-3 tablespoons Piping Gel with 1/8 teaspoon Pearl Dust and a few drops of White-White. Fill in stars using tip 1 and gel. Position cakes on board. Roll wide fondant balls 1/2 to 1 in. diameter. shape together 3-5 balls and cover with a thin sheet of fondant. Sculpt fondant to shape with brush handle. Roll out small amount of fondant 1/8 in. thick. Cut 40 stars using smallest Cut-Out. Attach to clouds. Brush on gel colors. Insert topper. Position additional fondant cloud and stars; brush on gel.