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Thinking Cap Cake

For the student who gets the details right, here’s the perfect cake. The sides are created from fondant with our Graceful Vines Fondant Mat, which imprints the beautiful leaf and tendril design.

(33)

Difficulty: Somewhat Easy



Instructions:

Step 1

In advance: Make base board. Tint 48 oz. fondant red. Cover foamcore board with fondant. Also: Mold cap candy plaque using 2 1/2 pks. of candy. Position on foil-covered cake board, cut to fit. Mold candy message, filling letter cavities 1/3 full.

Step 2

Bake and cool 2-layer cake (trim 2 in. layers to 1 1/2 in. for a 3 in. high cake). Ice smooth; position on prepared board. For cake side strips, tint 36 oz. fondant ivory; roll out 1/8 in. thick. Place on Imprint Mat and roll over once to imprint design. Remove from mat and cut into 3 1/2 x 14 1/2 in. strips. Attach strips to cake sides; trim as needed to fit. Mix Pearl Dust with lemon extract; paint over imprinted details on side panels with fine-tip brush.

Step 3

For cake side strips, tint 36 oz. fondant ivory; roll out 1/8 in. thick. Place on Imprint Mat and roll over once to imprint design. Remove from mat and cut into 3 1/2 x 14 1/2 in. strips. Attach strips to cake sides; trim as needed to fit. Mix Pearl Dust with lemon extract; paint over imprinted details on side panels with fine-tip brush.

Step 4

Using buttercream icing, pipe tip 8 bead top and bottom borders. Add tip 2 beads at corners; pipe dot flower centers. Position cap and letters.

Step 5

Tint remaining fondant yellow. Roll 2 ropes, 1/8 x 8 in. long; twist together for cord. Roll a 3/8 in. ball and flatten slightly for button. For tassel, roll out remaining yellow fondant 1/8 in. thick. Cut a 3 x 2 in. long rectangle. Use scissors to cut slits, 1/8 in. wide and 1 3/4 in. deep. Roll and pinch end to form tassel. Attach string, button and tassel with melted candy.

*Combine Red-Red with a little Black for red fondant.