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The Best and Brightest Cake

Three diamond-shaped tiers topped by a mortarboard cake baked in our Mini Wonder Mold Pan. The colorful cake side candy accents are molded in the Graduation Lollipop Mold.

(14)

Difficulty: Medium



Ingredients

Makes

Cake serves 75.

Techniques Used

Instructions:

Step 1

In advance: Make mortarboard. Tint 7 oz. fondant black. Mix 1/2 teaspoon of Gum-Tex with 3 oz. black fondant; roll out 3/16 in. thick. Cut a 4 in. square with knife. Let dry on cornstarch-dusted board.

Step 2

Also: Mold candies. Tint portions of melted white candy green, violet, blue, red and yellow using candy colors. Mold 16 diplomas and 12 caps using piping method. Chill until firm; unmold.

Step 3

And: Prepare base board. Cut plywood or foamcore board 1 in. larger on all sides than largest diamond pan. Tint 48 oz. fondant yellow; cover board with fondant.

Step 4

Bake and cool 2-layer diamond cakes and mini Wonder Mold Cake.

Step 5

Trim mini Wonder Mold to 2 1/2 in. and prepare for rolled fondant. Cover with reserved black fondant. Ice diamond cakes smooth; prepare for Stacked Construction. Position cakes on base board.

Step 6

Pipe tip 18 shell top and bottom borders. Attach candies to cake sides with dots of icing. Attach mortarboard to cap with thinned fondant adhesive. Position cap. Tint 2 oz. fondant green; roll out 1/8 in. thick. For cord, cut a 2 1/2 x 1/4 in. strip. For tassel, cut a 1 x 2 in strip; cut 1/8 in. wide x 3/4 in. deep slits for fringe. Roll tassel into a log; attach to cord with damp brush. Cut a 1/4 in. wide strip; wrap around top of tassel. Attach cord to cap. Roll a 3/8 in. ball of black fondant; flatten to form button. Attach with damp brush.

*Combine Christmas Red with Red-Red for red shown. Combine Violet with Rose for violet shown.