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Making the Rounds Cake

What guy wouldn’t love this golf cart cake? It’s baked in our 3-D Cruiser Pan with piped-icing details and golf bags fashioned from tinted Ready-to-Use White Rolled Fondant.


Difficulty: Medium


Step 1

Bake and cool cake using firm-textured batter. Trim off passenger area of cake. Cut out a 2 1/4 in. wide seating area starting 4 in. from front of cake and extending halfway down from top; cut front of seating area at a diagonal.

Step 2

Trim off angled bumper and bottom areas of cake to straighten. Ice seating area smooth. Pipe tip 4 zigzag bumper, hood trim and running boards (pat smooth with finger dipped in cornstarch). Pipe tip 4 dot axles and tip 21 swirl tires.

Step 3

Tint a 3 in. ball of fondant light gray. Roll out and cut a 1 3/4 x 3 1/2 in. seat; attach with icing. Insert 2 lollipop sticks behind seat, 2 in. apart. Cut two 1 1/4 x 2 1/2 in. seat backs; attach with brushstrokes of water, sandwiching sticks in the center. Reserve remaining gray fondant. Ice section behind seat backs smooth. Cover cart with tip 16 stars. Print tip 3 name.

Step 4

Tint a small portion of fondant black and cover head of flower nail. Cut away 4 sections to resemble steering wheel and insert nail into cake.

Step 5

For golf bags, tint 2 in. balls of fondant yellow and blue and shape into logs. Flatten one end and indent with finger at other end to form opening for clubs.

Step 6

For pockets, roll and cut small ovals; imprint grooves with spatula edge and attach to side of bag with icing. Cut a 1/4 x 2 1/2in. strap; attach. Using reserved gray fondant, roll 1/4 in. balls for club heads; insert on lollipop sticks and shape. Insert clubs in bags.

Step 7

Insert cookie sticks for roof poles. Cut a 7 x 4 1/2 in. piece of cake board; cover with fondant. Attach roof to sticks with fondant thinned with water.