In advance: Make fondant wings, upper body and tiara. For wings, add 1/4 teaspoon Gum-Tex to 4 oz. fondant. Roll out 1/8 in. thick and cut 2 hearts using cutter; let dry on cornstarch-dusted board. Cut two lollipop sticks to 5 in. and attach to back of wings with melted candy for positioning on cake. Tint 30 oz. fondant blue; mix 8 oz. with 1/2 teaspoon Gum-Tex and reserve remainder. Use 5 oz. to shape upper body, 2 1/2 x 2 1/4in. wide. Press top with finger to indent a curve for head to rest. Insert lollipop stick in bottom center; remove. Cut stick to 3 1/4 in. and insert horizontally, about 3/4 in. from top, extending evenly on each side to hold sleeves.
For sleeves, shape two 1 in. balls into teardrops. Indent narrow end of sleeve with finger; indent pleat lines with lollipop stick. Insert over sticks on upper body. Let dry on cornstarch-dusted board. Roll out remaining blue fondant mixture 1/8 in. thick.
Cut tiara using pattern; shape into a "U" and let dry. Cut star using smallest Cut-Out; for jewels, roll one 1/4 in. and four 1/8 in. balls; flatten and let dry.
Also: Make candy head. Tint melted candy light orange using candy color. Mold 2 candy shells, 1/8 in. thick, in Mini Ball Pan. Attach 2 halves together using melted candy. Warm the end of a sharp knife and create a small hole at bottom seam to fit lollipop stick. Tint 3 oz. fondant copper; mix with 1/4 teaspoon Gum-Tex. Tint 1/2 oz. each black and rose. Roll 1/4 in. ball for nose, 1/8 in. ball pupils, flatten and shape oval eyes, roll a thin log for mouth and 1/4 in. ball cheeks. Attach all with damp brush. Reserve copper fondant.
Bake and cool Wonder Mold cake.
Prepare and cover with reserved blue fondant; smooth with Fondant Smoother. Insert stick in cake top; position upper body. Attach head to upper body, securing with melted candy. Using reserved copper fondant, roll 3/4 x 3 1/2 in. logs for arms. Flatten end and indent fingers with knife. Attach inside sleeves with melted candy; let set. Roll out blue fondant 1/8 in. thick; cut a 1/4 x 8 in. strip and attach for waistband with damp brush. Tint 5 oz. fondant yellow; mix with 1/4 teaspoon Gum-Tex. Roll out 1/8 in. thick and cut a 5 x 1 1/2 in. strip to cover top of head for hair placement. Attach with damp brush. Cut star for wand using medium Cut-Out; attach to 4 in. lollipop stick with melted candy. Make yellow curliques for hair, wrapping strips around lollipop stick. Attach to head with damp brush, working from bottom to top. Before all hair is placed, attach tiara with damp brush. Tint 5 oz. fondant light blue and roll 12 ropes, 8 x 1/4 in. diameter. Attach
to hem with damp brush, in loops 2 x 1 1/4 in. wide, with a 2 in. tail extending to right. Roll out fondant 1/8 in. thick and cut 12 smallest stars using Cut-Out and 12 dots using small end of tip 1A. Attach stars 1/4 in. above loops and attach dots at loop points. Cut 7 dots using small end of tip 10 and attach for necklace. Using tip 3 and icing, pipe swirls on wings; sprinkle with Sparkling Sugar. Insert wings into back of cake.
If you're looking for something easy and elegant for desserts or party trays, here's a delicious idea. Serve candy shells filled with fruit, mousse or liqueur! We've made the candies shown here in the Wilton Cordial Cups Mold, but Wilton has many other products that will work beautifully. The procedure is much like that for making filled candy?without sealing the top.
Fondant ropes are an easy way to add dimension and color to a project. The twisted texture of the rope is outstanding for a cake border, garlands or shaped into candies like candy canes and lollipops. Can be used with the natural twisting look or smoothed out; it can have a tailored look or be fun and casual.
When this star in shades arrives, the party starts! Make our rich, tasty cream cheese pound cake in the Classic Wonder Mold and finish with a fondant dress covered in colorful stars with glittery sparkles.
What a fun addition to a quinceañera party or south-of-the-border celebration. Use our instructions to create the piped-icing ruffles and shells that turn a Classic Wonder Mold cake into a saucy senorita.
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