Sizzling Stars Cake

Make any party a star-studded celebration with this dazzling cupcake-topped tiered cake, featured on the front cover of the 2007 Wilton Yearbook of Cake Decorating. It´s a breeze to make, using easy-to-shape rolled fondant and cupcakes baked and served in colorful silicone cups. Just follow the steps shown here for a star-themed dessert that´s perfect for birthdays, patriotic parties, showers and more. Present it all on our Cakes ´N More 3-Tier Party Stand.

Source: 2007 Yearbook

Tools:

Ingredients:

Makes: Cake serves 44. Cupcake serves 1

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instructions

*Combine Leaf Green and Lemon Yellow for green shade shown.

Step 1

In advance, make fondant message stars, cake side stars and swags. Tint fondant as follows: 4 oz. each royal blue, violet and orange, 18 oz. lemon yellow, 22 oz. rose and 28 oz. leaf green/lemon yellow combination. Add 1/4 teaspoon Gum-Tex to 4 oz. portions in each color. Reserve 12 oz. white. Roll out colors 1/8 in. thick. Cut message stars using 3 largest cutters from Nesting Stars Metal Set. Cut 8 cake side stars in each color using medium star Cut-Out or smallest nesting plastic star cutter. Let dry on cornstarch-dusted board. For swags, roll out white fondant 1/8 in. thick. Cut a circle using Circle Metal Cutter; cut swag 1/2 in. from bottom edge. Brush swags and stars with water; sprinkle with Cake Sparkles crushed through a tea strainer.

Step 2

Prepare 1-layer cakes (2 in. high) for rolled fondant. Cover with fondant; smooth with Fondant Smoother.

Step 3

Divide 8 in. cake in 10ths, 10 in. cake in 12ths and 12 in. cake in 15ths. Attach swags at division marks with damp brush. Attach cake side stars at division points with damp brush.

Step 4

Bake and cool cupcakes in silicone cups. Pipe tip 1M swirl in buttercream. Sprinkle with confetti sprinkles from Flowerful Medley assortment. Insert candles.