Thinking Cap Cake

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.