Fangs for the Halloween Cake
Additional Information
Step 1
One week in advance: Make lips. Tint 1 1/2 lbs. fondant red. Mix with 2 teaspoons of Gum-Tex. Roll out 3/16 in. thick. Use pattern and knife to cut out lips. Let dry.
Step 2
Bake and cool 1-layer cake. Place on Fanci-Foil wrapped cake board cut to fit. Spatula ice sides of cake smooth with white buttercream. Spatula ice top of cake smooth with chocolate buttercream tinted black.
Step 3
Tint 6 oz. fondant pink and roll out 1/8 in. thick. Cut out tongue using pattern. Place on cake.
Step 4
Roll out white fondant 1/8 in. thick and cut teeth and fangs using pattern. Place on cake. Carefully place lips on cake, laying fangs over bottom lip. Upper and lower lips will hang over cake.
Step 5
Use tip 4 and white buttercream to pipe bead bottom border. Use tip 4 and chocolate buttercream tinted black to pipe dot bite marks on side of cake. Pat slightly flat with finger dipped in cornstarch.
Step 6
Tint piping gel red. Using cut disposable decorating bag, pipe ?blood? dripping from bite marks, on teeth and bottom lip.
*Combine Pink and Brown for pink tongue shown.