Monogrammed Pleated Fondant Cake

Instructions

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1. -

   Bake cake. Prepare cake batter following recipe instructions. Bake and cool two 6 in. cake layers and three 8 in. cake layers.

   Level, fill and stack 6 in. layers for 4 in. high cake.

   Trim 8 in. layers to 1.5 in. tall. Fill and stack 8 in. layers for 5 in. high cake.

   Lightly ice both cakes on respective cake boards.

2. - Cover 6 in. cake. Using fondant roller with orange guide rings, roll out white fondant. Cover 6 in. cake, using fondant smoother to smooth. Trim excess.
3. - Stack cakes. Prepare 8 in. cake for stacked construction. Place 6 in. cake on top of 8 in. cake.
4. - Tint fondant. Add Black and Violet icing colors to blue fondant to create dark blue fondant.
5. -

   Cut fondant strips. Using fondant roller with orange guide rings, roll out dark blue fondant. Cut several strips, measuring 6 in. long x 1-1/4 in. wide. Cover cut strips with plastic wrap to prevent drying.

   Using Fondant Pleats technique, cover 8 in. cake in fondant pleats, starting at bottom edge of 6 in. cake. Leave about 1/2 in. of prior pleat showing.

   Once all the pleats are in place, trim off excess at the bottom, if needed.

6. - Add monogram. Using decorating brush and Gold Cake Paint, add monogram to center of 6 in. cake.

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