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In advance, make sombrero brim: Mix 3/4 pk. of fondant with 2 teaspoons of Gum-Tex; tint light yellow and add ivory to achieve a straw color.
Roll out and cut an 8 in. circle; reserve excess fondant. Position circle inside cornstarch-dusted mixing bowl.
Immediately imprint fondant with tip 48, pressing close together in vertical and horizontal rows. Let dry.
Tint remaining 1/4 pk. fondant red; roll into comma shapes, about 1 1/4 in. long, for peppers. Reserve portion for hat band. Let dry.
Ice 2-layer round cake smooth; divide into 6ths.
Pipe tip 199 elongated shell cactus at each division point; add tip 2 pull out needles. Prepare and cover mini cake with reserved straw-color fondant; smooth.
Immediately imprint with tip 48 as for brim. Cut 15 in. long x 3/4 in. wide red fondant hatband; attach around mini cake with damp brush.
Position mini cake on brim; place on round cake. Pipe tip 4 bead bottom border. Position peppers and pipe tip 2 vines and stems; add tip 352 leaves. Position candles.
The fondant Sombrero adds south of the border flair to your party. Use tip 48 to imprint a rich straw texture. Place on a cake top for the perfect Cinco De Mayo dessert!