Fondant Staircase and Carpet
To mark staircase: Mark center of 6 in. cake with toothpick. Make another mark 1 in. to the right and score a vertical line to bottom of base cake for right edge of staircase. Mark left edge of staircase with toothpick using these dimensions-top stair is 7 1/2 in. wide, stairs 2 through 6 are 8 in. wide, stair 7 is 9 in. wide, bottom stair is 9 1/2 in. wide. For top of 6 in. cake, cut a 3 1/2 in. circle of gray fondant; attach with damp brush. Each cake will have an upper and lower stair. For each upper stair, cut two 1 x 1/4 in. deep strips x width of each stair. For each lower stair, cut a rectangle 1 in. high x 3/4 in. deep x the width of each stair. For each lower stair you will also need 1 top tread strip (cut 1 in. high x 1/8 in. thick x the width of the rectangle piece) and 1 side wrap strip (cut 1 in. high x 1/8 in. thick and 1 1/2 in. wider than rectangle piece).
For upper stair of 6 in. cake, position strip on cake top, blending with the top fondant circle, and attach with damp brush; attach 2nd strip against cake side. For lower stair on 6 in. cake, attach rectangle at base of cake, then attach side wrap strip to cover front and sides of rectangle with damp brush. Attach top tread strip with damp brush. Follow same procedure for all upper and lower stairs. To fill in gaps on the sides of some upper stairs, you may need to cut and attach a fondant square.
For red carpet, roll out fondant 1/8 in. thick and cut a 12 x 21 in. piece. Brush stairs and cake top with water and position fondant piece, pressing in to conform to stair shape; trim off 1 in. on each end of stairs. For 6 in. cake, roll out gray fondant 3/8 in. thick; cut a 1/2 in. wide strip for edge of carpet and attach with damp brush.
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