HoJuAnEl1501301-1.jpg|1
HoJuAnEl1501301-1.jpg|1

Blue Elephant Cake

Blue Elephant Cake
Print Recipe

Ingredients

  • Decorator Preferred Blue Fondant, 24 oz. Fondant Icing

  • Decorator Preferred Black Fondant, 24 oz. Fondant Icing

  • Decorator Preferred White Fondant, 24 oz. Fondant Icing

  • Cornstarch

  • Your favorite cake mix

  • Buttercream Frosting

  • Tools

  • Roll and Cut Fondant Mat

  • 20inch Rolling Pin Guide Rings

  • Fondant Roller, 9-Inch

  • Fondant Smoother

  • Fondant Roller, 20-Inch - Fondant Tool

  • Double-Sided Round Cut-Outs Set, 6-Piece

  • Fondant Cut Outs Double Cutters - Oval

  • Performance Pans Square Cake Pan, 6-Inch

  • Round Cake Decorating Tip 10

  • Standard Round Tip 6

  • Black Angled Icing Spatula, 9-Inch

  • 4-Inch White Treat Sticks, 50-Count

  • 10 x 14-Inch Rectangular Cake Boards, 6-Piece

  • 10 x 16 Chrome-Plated Cooling Rack

  • Cake Decorating Tools, 5-Piece Brush Set

  • Knife

  • Plastic ruler

Instructions

Blue Elephant Cake

Click to mark complete

  1. Ingredients
    • Blue Fondant (16 oz. needed)
    • Black Fondant (2 oz. needed)
    • White Fondant (1 oz. needed)
    • Gum-Tex Tylose
    • Cornstarch
    • Favorite Cake Mix or Recipe (2 cups needed)
    • Buttercream Icing Recipe
  2. 1 day in advance, make ears. Knead 1/8 teaspoon of Gum-Tex into 1 oz. blue fondant. Using 9 in. fondant roller, roll out fondant 1/8 in. thick. Using pattern and knife, cut out two shapes for ears, reversing pattern for second cut. Let dry on dusted lightly cornstarch-dusted cake board for 24 hours. Reserve remaining fondant.
  3. Bake cake. Bake and cool one layer 2-in. high cake. Prepare buttercream icing according to recipe. Using spatula, ice cake lightly to prepare for fondant covering.
  4. Cover cake. Roll out reserved blue fondant 1/8 in. thick and cover cake. Also using patterns and knife, cut out trunk and tail from blue fondant rolled 1/8 in. thick. Attach trunk to cake with damp brush. Reserve tail.

  5. Add details to cake. Roll out black fondant, 1/16 in. thick. Using the smooth side of the E of double sided round cutter, cut out two eyes. Attach eyes using a damp brush. Roll out a 1/4 in. ball of white fondant to 1/16 in. thick. Using narrow end of tip 10, cut out two dots and attach to eyes with damp brush for highlights.

    Make small amount fondant adhesive. Trim two lollipop sticks to 3 in. each. Attach one ear to each stick with adhesive. Let dry 1 to 2 hours.

  6. Add ears. Insert lollipop sticks with attached ears into top sides of cake, approximately 3/8 in. down from top edge.
  7. Add tail. Position tail to cake on plate or board with damp brush.

Notes

How To

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