These squares have style! Start with the sunny green fondant tiles that cover the square cakes, then add dancing fondant squares on every side in cool violet and teal. Cut all the squares with straight or crinkled edges using the Wilton Square Double Cut-Outs Set.
Make layered cakes. Prepare batter following recipe directions. Bake and cool two 8 in. and two 6 in. cake layers.
Prepare buttercream icing following recipe directions. Place cakes on cake boards, cut to fit. Prepare, fill and stack 8 in. and 6 in. cakes for 2-layer cakes, 4 in. high. Use spatula and icing to ice cakes lightly.
Make cake side tiles. Use fondant roller with blue guide rings to roll out reserved lime green fondant 1/16 in. thick. Use straight side of third largest (2 in.) square cut-out to cut 56 squares in lime green fondant. Use brush and piping gel to attach six squares to each side of 6 in. cake and eight squares to each side of 8 in. cake.
Make tilted squares. Tint 6 oz. fondant violet and 4 oz. teal. Use fondant roller with orange guide rings to roll out violet and teal fondant, separately, 1/8 in. thick. Use crinkled side of second smallest (1 5/16 in.) cut-out to cut 36 to 40 squares in violet fondant. Use brush and piping gel to attach randomly to cake sides, four on each side of 6 in. cake and five on each side of 8 in. cake. Use straight side of smallest (15/16 in.) cut-out to cut 36 to 40 squares in teal fondant. Use brush and piping gel to attach one square overlapping each violet square.
Happy days are here again! Draw smiley faces on fondant circles using a black FoodWriter? Edible Color Marker. Place the faces on vibrantly dressed cakes and globes from our Globe Pillars and Base Sets.