Bake and cool cake using firm-textured batter. Trim off passenger area of cake. Cut out a 2 1/4 in. wide seating area starting 4 in. from front of cake and extending halfway down from top; cut front of seating area at a diagonal.
Trim off angled bumper and bottom areas of cake to straighten. Ice seating area smooth. Pipe tip 4 zigzag bumper, hood trim and running boards (pat smooth with finger dipped in cornstarch). Pipe tip 4 dot axles and tip 21 swirl tires.
Tint a 3 in. ball of fondant light gray. Roll out and cut a 1 3/4 x 3 1/2 in. seat; attach with icing. Insert 2 lollipop sticks behind seat, 2 in. apart. Cut two 1 1/4 x 2 1/2 in. seat backs; attach with brushstrokes of water, sandwiching sticks in the center. Reserve remaining gray fondant. Ice section behind seat backs smooth. Cover cart with tip 16 stars. Print tip 3 name.
Tint a small portion of fondant black and cover head of flower nail. Cut away 4 sections to resemble steering wheel and insert nail into cake.
For golf bags, tint 2 in. balls of fondant yellow and blue and shape into logs. Flatten one end and indent with finger at other end to form opening for clubs.
For pockets, roll and cut small ovals; imprint grooves with spatula edge and attach to side of bag with icing. Cut a 1/4 x 2 1/2in. strap; attach. Using reserved gray fondant, roll 1/4 in. balls for club heads; insert on lollipop sticks and shape. Insert clubs in bags.
Insert cookie sticks for roof poles. Cut a 7 x 4 1/2 in. piece of cake board; cover with fondant. Attach roof to sticks with fondant thinned with water.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.
Making the Rounds Cake is rated
4.4 out of
Rated 5 out of
I made this cake for my husband's birthday. Everybody loved it!!!
I had no cake decorating experience and my only training was Wilton videos and TV cake shows. I gave it a try?and I looked like a pro :-)
I used fondant to cover the cake instead of buttercream. I also made a sheet cake that I used as base and decorated it like a golf course using icing and tip 233 for grass and brown sugar for the sand trap. I am new a using fondant but I used Wilton fondant and it was very easy. It took me some time to decorate it, it?s all about the details, right?
All golfers will love it!!!
Date published: 2011-09-07
Rated 4 out of
Made this cake (and put on top of a green oval) for my boss's 50th birthday. Was not difficult to carve the cake, just hoping was not carving out too much. The decorations were fairly fast and simple to do . My boss was so surprised and thrilled to get this! Turned out to be one of my top 10 best cakes.
Date published: 2011-05-15
Rated 4 out of
we had a request for this as a b-day cake. you can make alot of it ahead of time and the more detail you do, like stitching on the golf bags, etc the more realistic it is. we had it set atop a cobblestone road and had greens on one side and a water hazard on the other. it was a big hit.