instructions
*Note: Combine Red-Red and Christmas Red for red shown.
Tint 24 oz. fondant green, 2 oz. blue, 2 oz. red, 12 oz. black; reserve remaining
white. Position 1-layer cake on double-thick cake circles trimmed to cake size.
Prepare cake for rolled fondant; cover top with green fondant and smooth
with Fondant Smoother. Roll out black fondant 1/8 in. thick, cut two strips
19 x 3 in. wide and attach to cake sides and 1/2 in. over top edge with damp
brush.
Blend edge into tabletop with rounded end of Fondant Smoother. Roll out
white, red, blue and black fondant 1/8 in. thick; cut 50 poker chips in each
color using smallest Round Cut-Out™.
For 30-35 cards, roll out white fondant
1/8 in. thick; cut 3/4 x 1 1/4 in. rectangles using straight-edge wheel of Cutter/Embosser.
Draw details on cards with FoodWriter™ markers.
For leg assembly, wrap 3rd cake circle, cut 1 in. smaller than cake, with Fanci-Foil.
Cover four Grecian pillars with black fondant and hot glue to bottom of cake
circle; let set. Position cake on top of cake board with legs. Position cards
and poker chips.