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Core and prepare 2-layer cake for rolled fondant by icing lightly with buttercream.
Cover with chocolate fondant; smooth with Easy-Glide Smoothers.
Set aside 1/8 pk. of white fondant. Divide remainder of white fondant into fourths; tint blue, green, rose, and yellow. Using wedge pattern, roll out and cut out 2 wedges in each color.
Position wedges on cake. Trim cake center with knife.
Using pattern, cut spinner from cardboard and wrap with foil.
Print tip 2 messages on spinner and wedges in buttercream.
Using pizza cutter, cut 1/4 in. diameter strips of white fondant and position with small amount of water on brush, as seams between wedges.
Cut two 1/4 in. diameter strips of matching fondant for each wedge; attach strips with damp brush to cake sides as double drop strings.
Roll small balls of fondant and attach at ends of drapes with damp brush.
Place column in center of cake and position a 1 1/2 in. diameter ball of yellow fondant on top.
Roll 1 in. diameter balls of chocolate fondant and position for bottom border.