One-for-All Cupcake Cake
Additional Information
Step 1
Tint fondant: 48 oz. green; 5 oz. orange; 3 oz. yellow; 1 oz. red; reserve 27 oz. white.
Step 2
Bake and cool 1-layer 16 in. round and cupcake cakes. Prepare and cover round cake with green fondant. Prepare for Stacked Construction.
Step 3
Roll out 24 oz. white fondant 1/8 in. thick. Using cake circle as a guide, cut a 14 in. circle. Attach to round cake using damp brush. Attach confetti using piping gel dots. Place cupcake cake on foil-wrapped cut-to-fit cake board. Ice bottom smooth in yellow. Use yellow fondant and Baroque Mold to make seven small pearl chain strips. Attach to cupcake, 1 in. apart; trim to fit. Spatula ice top in rose. Position on round cake. Roll a 1 1/4 in. diameter red fondant ball for cherry; attach.
Step 4
Use orange fondant to roll 1/4 in. diameter log. Use damp brush to attach to cake in 1 3/4 x 5/8 in. deep scallops. Use remaining white fondant and mold to make 7 1/2 large pearl chain strips; attach to board for bottom border.
* Combine Leaf Green with Lemon Yellow for green shown.
* Combine Christmas Red with Red-Red for red shown.
Products
Rose Icing Color
Lemon Yellow Icing Color
Leaf Green Icing Color
Orange Icing Color
Christmas Red Icing Color
Red-Red Icing Color
Products
16 x 2 in. Round Pan
Cake Boards
14 in. Cake Circles
Fanci-Foil Wrap
1/4 in. foam core board ((17 inch diameter))
Tape
Scissors
Knife