Gift-Wrapping Monkey Cake
Additional Information
Step 1
In advance: Make birthday hat and gifts.
For gifts, cut one 3 1/2 x 5 in. wide rectangle and two 3 x 3 in. squares. Set on waxed paper-covered board dusted with cornstarch. For large gift ribbon, cut a 1 x 3 1/2 in. long strip; attach to center using damp brush. For square gift ribbons, cut 3 in. long strips, 1/2 or 3/8 in. wide; attach to centers. For long yellow ribbon being tied, cut 2 strips, 1 x 5 in. long and 1 x 8 in. long. Cut V into 1 end; lightly pinch opposite end. Drape in position over back of cake pan dusted with cornstarch; let dry. For bows, cut 1/2 and 3/8 in. wide strips to match center ribbons. Cut 3 in. long strips for loops; curve and pinch ends together. Cut 1 1/2 in. long strips for straight ribbons; cut V into end. Cut 1 in. long strip for knot; roll 1/4 in. diameter flattened ball for button. Use fondant adhesive to assemble bows on waxed paper-covered board dusted with cornstarch. Let dry.
Step 2
For hat, roll out yellow fondant 1/8 in. thick. Use pattern to cut hat. Set on waxed paper-covered board dusted with cornstarch. Roll out small amount of violet 1/16 in. thick. Cut out number; attach to hat using damp brush. Roll out white 1/16 in. thick. Cut 6-8 strips 3/4 x 5 in. long. Use scissors to cut 1/2 in. deep slits, 1/8 in. apart, across 1 edge. Brush uncut edge with damp brush and roll to form fringed tufts. Attach 1-2 for top pompom and 5-7 for bottom fringe. Let dry 48 hours. Attach 2 Lollipop Sticks to back using fondant adhesive; allow 2 1/2 in. of sticks to extend at bottom to insert into cake. Let dry.
Step 3
Add 1 teaspoon Gum-Tex to 12 oz. fondant. Tint as follows: 3 oz. yellow, 2 oz. blue, 2 oz. violet, 2 oz. green, 1 oz. pink; reserve 2 oz. white. Roll out 1/8 in. thick unless otherwise specified.
Step 4
Bake and cool cake; ice sides and background areas smooth. Ice inner ears smooth. Use tip 4 to outline details. Use tip 6 to pipe in eye and muzzle areas (pat smooth with finger dipped in cornstarch). Pipe tip 4 dot pupils and outline nostrils; pipe tip 3 outline mouth. Cover body with tip 16 stars. Position small then large gifts; attach bows with icing. Attach yellow ribbons. Use tip 4 to outline fingers over ribbon; fill in with tip 16 stars. Use icing dots to attach confetti sprinkles to cake sides. Pipe tip 21 shell bottom border. Insert hat; support with marshmallows if necessary.
*Combine Violet with Rose for violet shown. Combine Leaf Green with Lemon Yellow for green shown.
Products
12 ounces Ready-To-Use White Rolled Fondant
Variations
In Stock (ships in 1-2 business days)
Lemon Yellow Icing Color
Violet Icing Color
Rose Icing Color
Leaf Green Icing Color
Royal Blue Icing Color
Ivory Icing Color
Gum-Tex
large marshmalllows
cornstarch
Products
4 in. Lollipop Sticks
Cake Boards
Fanci-Foil Wrap
Scissors
Tape
Knife
Ruler
Waxed paper
The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.
Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.
