Ingredients 4 oz. Decorator Preferred Red Fondant, 24 oz. Fondant Icing 4 oz. Decorator Preferred Red Fondant, 24 oz. Fondant Icing 16 oz. Decorator Preferred Yellow Fondant, 24 oz. Fondant Icing 16 oz. Decorator Preferred Yellow Fondant, 24 oz. Fondant Icing 1 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing 1 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing Fondant Gum-Tex Powder, 6 oz. Buttercream Frosting Buttercream Frosting 1 oz. Decorator Preferred Chocolate Fondant, 24 oz. Fondant Icing 2 oz. Decorator Preferred Black Fondant, 24 oz. Fondant Icing 2 oz. Decorator Preferred Black Fondant, 24 oz. Fondant Icing 2 cups Favorite Cake Mix or Recipe Tools 20inch Rolling Pin Guide Rings 4-Inch White Treat Sticks, 50-Count 10 x 14-Inch Rectangular Cake Boards, 6-Piece 10 x 14-Inch Rectangular Cake Boards, 6-Piece 10 x 16 Chrome-Plated Cooling Rack Cake Decorating Tools, 5-Piece Brush Set Cake Decorating Tools, 5-Piece Brush Set Fondant Roller, 20-Inch - Fondant Tool Double-Sided Round Cut-Outs Set, 6-Piece Performance Pans Square Cake Pan, 6-Inch Standard Round Tip 6 Fondant Roller, 9-Inch Fondant Roller, 9-Inch Fondant Smoother Fondant Cut Outs Double Cutters - Oval Decorator Preferred 13 inch Angled Spatula Decorator Preferred 13 inch Angled Spatula Roll and Cut Fondant Mat Roll and Cut Fondant Mat Instructions Click to mark complete - 1 day in advance, make mane. Knead 1/2 teaspoon of Gum-Tex into 4 oz. red fondant. Using 9 in. fondant roller, roll out fondant 1/8 in. thick. Using pattern and knife, cut out mane. Let dry on dusted lightly cornstarch-dusted cake board for 2 days. - 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. - Cover cake. Roll out yellow fondant 1/8 in. thick and cover cake. Also using patterns and knife, cut out tail from yellow fondant, rolled 1/8 in. thick. Reserve tail. - Add details to cake. 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. Using smooth side of F double oval cutter, cut out nose. Roll out to lengthen slightly.Position lion mane on cake and attach with dots of icing.Attach eyes and nose 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. - Add tail. Roll out 1 oz. brown fondant, 1/8 in. thick. Using pattern and knife, cut out end of tail end. Position tail parts to cake on board with damp brush Resources Fondant Lion Cake Pattern
