Ingredients 4 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing 4 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing Fondant Gum-Tex Powder, 6 oz. Buttercream Frosting Buttercream Frosting 16 oz. Decorator Preferred Chocolate Fondant, 24 oz. Fondant Icing 1 oz. Decorator Preferred Black Fondant, 24 oz. Fondant Icing 1 oz. Decorator Preferred Black Fondant, 24 oz. Fondant Icing cornstarch 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 Scoop-it Measuring Spoons 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 ears. Knead 1/8 teaspoon of Gum-Tex into 1 oz. brown fondant. Using 9 in. fondant roller, roll out fondant 1/8 in. thick. Using ear pattern and knife, cut out two shapes, reversing pattern for second cut. Let dry on lightly cornstarch-dusted cake board for 24 hours. Reserve remaining brown fondant. - 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 reserved brown fondant 1/8 in. thick and cover cake. Using knife and monkey pattern, cut out face and tail from remaining brown fondant, rolled 1/8 in. thick. Attach face to cake with damp brush. - Add details to cake. Roll out 4 oz. of white fondant to 1/8 in. thick. Using knife and pattern, cut out belly and eyes. Using smooth side of E double round cutter, cut out two shapes for inner ears. Roll out to slightly to widen.Using 9 in. roller with pink guide rings, roll out 1 oz. black fondant, 1/16 in. thick. Using smooth side of E double round cutter, cut out two eyes. Using smooth side of F double oval cutter, cut out nose. Roll out to lengthen slightly.Using a damp brush, attach eyes and nose to face, and white inner ear cut-outs to brown ear cut-outs, trimming as needed. 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. Using damp brush, attach white cut outs to eyes 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. - Add ears. Insert lollipop sticks with attached ears into top corners of cake, approximately 3/8 in. down from top edge. - Add tail. Position tail to cake on plate or board with damp brush. Resources Fondant Monkey Cake Pattern
