Making Summer Sizzle Cake
Each cake serves 12.
In advance: Roll out red, white and blue fondant 1/8 in. thick. Cut 3 white stars using smallest nesting cookie cutter. Cut 2 red and 1 blue stars using 2nd largest nesting cookie cutter.
Let stars dry. Crush Cake Sparkles™ to a finer texture with rolling pin. Brush tops of red and blue stars with water and sprinkle with matching color sparkles.
Bake and cool 3 jelly roll cakes. Fill, roll and prepare each for rolled fondant. Cover cakes with fondant.
Using Cutter/Embosser, cut out 1/2 in. wide strips of red and blue fondant; attach diagonally on each cake, about 1 1/4 in. apart, with damp brush.
Using smallest Cut-Out™, cut approximately 32 red or blue stars for each cake. Attach small stars between strips with damp brush.
Using blue FoodWriter™, write message on white stars. Attach white to large colored stars with buttercream; attach to cakes. Insert Foil Pix® in cake tops.
Position remaining stars around cakes.
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