In advance: Prepare floor, countertop and seats. Tint 12 oz. fondant black, 6 oz. gray. To make floor, cut two cake boards to 18 1/2 x 9 1/2 in., tape together and wrap with foil.
Roll out 12 oz. black and 12 oz. white fondant 1/8 in. thick and cut tiles using medium square Cut-Out. You will need approximately 30 black and 30 white tiles; cut 4 at a time and attach in alternating fashion to board which has been lightly brushed with Piping Gel.
Make countertop. Cut a cake board to 17 x 5 1/2 in.; wrap with foil. Lightly brush board with Piping Gel and cover with white fondant. Roll out gray fondant and cut 3/4 in. wide strips; attach to each countertop edge with Piping Gel.
To make seats: For posts, cut 4 lollipop sticks to 2 3/4 in. long, lightly brush with Piping Gel and cover with gray fondant. For base, cut gray fondant circle with large end of tip 1A . Make a hole in center of base with lollipop stick.
For cushions, roll out gray fondant and Red-Red/Christmas Red combination fondant slightly less than 1/4 in. thick; cut circles with large end of tip 127D. Stack red circle on gray; shape the rounded top with fingertips. Make a hole in bottom center of seat with lollipop stick. Let all seat pieces dry. Attach seat pieces with gray fondant thinned with water to piping consistency.
Ice 2-layer cake smooth; position on floor. Position countertop on cake top. Using Red-Red color, tint a small amount of fondant pink, roll out and cut napkins using medium square Cut-Out. Cut some squares in half for single-thick napkins and fold others in half for thicker napkins.
For spoons, cut a 1 x 3/8 in. piece of gray fondant for handle; roll and flatten a small ball for spoon end; attach with piping gel.
For extra sundaes, cut rounded end off spice drops, pipe tip 18 rosettes on wide end; position red jawbreakers for cherries. Cut out backdrop pattern and color areas with markers or colored pencils. Attach to cake board, cut to fit.
Trace easel back pattern and cut from cake board. Attach with glue to backdrop. Position napkins, spoons, candles and additional sundaes. Position stools and backdrop.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.
The malt shop is where the fun of the ?50s came together?and it?s all here on this exciting fondant cake! You can just picture the scene as the jukebox topper plays the latest rock ?n? roll hits while girls dance on the checkerboard linoleum tiles in their poodle skirts. Use Decorator Preferred fondant to cover the cakes and to create all the fun details.
Malt Shoppe Memories Cake is rated
4.666666666666667 out of
Rated 5 out of
This is a fun cake, alt of fondant work. I enjoy make this cake for my husband birthday. It reminds me of 50's ice cream parlors and mel's drive inn in modesto where they shot the movie American Girffiti. If i would to make it again I would probably use some rise krispies for the floor and the counter top that way there is more things to eat then just the cake in the middle. it was alot of fun to make but alot of work.
Date published: 2011-05-15
Rated 4 out of
I made this for a 55th birthday party. The candles were no longer available so I had to make the decorations out of gum paste. I also needed to make the cake feed more people so I shrunk the top down and put it on top of a 14" round cake that was decorated with dancer silhouettes and a checkered floor. I was very happy with the way it came out and the birthday boy loved it even more.
Date published: 2011-05-15
Rated 5 out of
Susan's Sweet Nothings from
I needed a much larger number of servings, so I put this cake on a larger sheet cake. I covered the base with the black and white squares made of fondant. I even made little figures holding hands. (It was an anniversary cake.) It is so worth the time it takes to make!
Date published: 2011-05-13
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