Sweets for the Sweet Cake
Cake serves 40.
In advance: Make the fondant candies; (make extras to allow for breakage).
For 48 spice drops, shape various neon and primary colors of fondant into 3/4 x 5/8 in. rounded cones. Brush with water, roll in granulated sugar.
For 22 assorted wrapped candies, see instructions below.
For 3 lollipops, make multi-colored ropes using 2 primary or neon logs between 1 white log; roll logs 24 x 1/4 in. diameter. Coil completed rope into a spiral. Insert stick. Let all pieces dry on cornstarch-dusted surface.
Bake and cool 2-layer cakes and prepare for stacked construction.
Prepare cakes for rolled fondant by lightly icing in buttercream; cover cakes with fondant and smooth with Easy-Glide Fondant Smoother.
For cake base, tint 24 oz. of white fondant with Golden Yellow/Lemon Yellow combination; cover 14 in. cake circle with yellow fondant.
Using Cake Dividing Set, divide 10 in. layer into 10ths and 6 in. layer into 6ths. Assemble cakes on base. For swags, make multi-colored ropes using 1 white log and one primary or neon log, each 3/8 in. diameter.
Cut into 4 1/4 in. lengths for 10 in. tier and 4 in. lengths for 6 in. tier. Attach swags between division marks using thinned fondant.
Roll a 1/4 in. diameter white log for each bottom border and attach with damp brush.
Attach 3 spice drops at division marks with
thinned fondant and tip 2.
Add a small amount of Gum-Tex to red fondant, cut message using alphabet Cut-Outs and attach to cakes with damp brush. Position wrapped candies. Insert lollipops into cake top.
Want to stay in touch with the latest from Wilton?
Receive great Wilton decorating ideas and much more! Learn more