Cap off a celebratory meal with a festive fondant flourish atop this hat cake made with the Sports Ball Pan Set and a round cake "brim." Your message will be clear with this luscious lid: Hats Off to Mom!
Make scroll decorations for hat two days in advance. Tint 1 oz. fondant violet. Knead 1/4 teaspoon Gum-Tex. Roll four logs, 1/4 in. wide, in assorted lengths and shape into scrolls. Prepare thinned fondant adhesive following recipe directions. Use brush and thinned fondant adhesive to attach scroll branches together. Let dry 48 hours on cornstarch-dusted cake board.
Make fondant ribbon rose one day in advance. Tint 1 1/2 oz. fondant rose. Use fondant roller with pink guide rings to roll out fondant 1/16 in. thick. Use fondant trimmer to cut strip, 20 in. x 2 in. wide.
Use damp brush to brush bottom/horizontal edge. Fold in half horizontally and press edges together lightly. (The fold becomes the outer edge.) Use damp brush to brush sealed edges. Begin lightly rolling from one end, pinching and folding at the base as you roll, gradually loosening roll as the rose becomes larger. Use knife to trim base to desired height. Let dry 24 hours in 3 in. flower forming cup.
Make cakes. Prepare batter following recipe directions. Bake and cool 1-layer cake, 1 in. high, and one half of sports ball pan set.
Cover both cakes with fondant. Tint 24 oz. of fondant light rose. Prepare buttercream icing following recipe directions. Tint portion light rose; reserve some white. Use spatula and white icing to lightly ice cakes. Cover cakes with fondant. Reserve excess fondant.
Position 10 in. round cake on foil-wrapped cake circle. Position half of sports ball cake on center of 10 in. round cake.
Add details. For hat band, tint 1 1/2 oz. fondant light violet. Use fondant roller with pink guide rings to roll out fondant 1/16 in. thick. Use fondant ribbon cutter with 1 in. spacer and straight cutting wheel to cut strip, 19 in. long. Wrap strip around base of half ball cake as a hatband and use damp brush to attach.
For pattern on hat, use decorative press set to lightly imprint patterns on top of cake. Use tip 2 and light rose icing to pipe over patterns.
For scrolls, insert violet scrolls into 10 in. round cake behind where rose will sit. Support as needed with small balls of rose fondant. Roll a 1/2 in. ball of rose fondant and place under rose. Use thinned fondant adhesive to attach rose in front of violet scrolls.
A timeless and versatile technique, the ribbon rose can elevate the look of any cake or treat. Ribbon roses can be made in many sizes for variation. They can be used as simple cake decorations and also to dress up cupcakes.