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Sweets for the Sweet Cake

With fondant as your artistic medium, sculpt colorful candies, candy-cane roping and lollipops to add handcrafted panache to a tiered birthday cake.

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Instructions:

Step 1

In advance: Make the fondant candies; (make extras to allow for breakage).

Step 2

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.

Step 3

For 22 assorted wrapped candies, see instructions below.

Step 4

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.

Step 5

Bake and cool 2-layer cakes and prepare for stacked construction.

Step 6

Prepare cakes for rolled fondant by lightly icing in buttercream; cover cakes with fondant and smooth with Easy-Glide Fondant Smoother.

Step 7

For cake base, tint 24 oz. of white fondant with Golden Yellow/Lemon Yellow combination; cover 14 in. cake circle with yellow fondant.

Step 8

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.

Step 9

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.

Step 10

Roll a 1/4 in. diameter white log for each bottom border and attach with damp brush.

Step 11

Attach 3 spice drops at division marks with thinned fondant and tip 2.

Step 12

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.