We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use. Bring to room temperature for decorating.

Make 5 cups buttercream icing:
? Tint 1/4 cup black
? Tint 1/4 cup Christmas Red/Red-Red combination
? Reserve 4 1/2 cups white

Use 94 oz. of white fondant:
? Tint 48 oz. Christmas Red/Red-Red combination
? Tint 10 oz. black
? Reserve 36 oz. white

Cut two cake boards to 13 x 17 in.; tape together and wrap with foil. Lightly coat board with Piping Gel to help fondant stick to foil. Roll out 48 oz. of Christmas Red/Red combination fondant 1/8 thick and position over board using rolling pin, draping fondant over edge. Trim excess fondant from edges under bottom of board. Set aside.

Ice top of cake lightly and sides thick with white buttercream icing. Use wide edge of decorating comb to comb cake sides to resemble book pages.

Roll out 36 oz. of white fondant 1/8 in. thick; cover top of cake.Position cake on top of fondant-covered base board and secure with white icing.

Roll out black fondant 1/8 in. thick; cut graduate silhouette using pattern. Position on cake.

Use tip 3 and black icing to print message.

Use tip 3 and Christmas Red/Red-Red combination icing to highlight message.

Imprint pattern press below message; outline with tip 2 and black icing.

Use tip 2 and black icing to pipe starburst lines around message.

Roll out black fondant 1/8 in. thick. Cut stars using small and medium Cut-Outs; attach on cake with damp brush.

Use tip 5 and white icing to pipe bead top and bottom borders and to print name.