COLORS TINTED

FONDANT

Use Color Right base colors and QuickCount color formulas to tint fondant in the following shades:

? Bright and Bold Red (formula 185): 3 oz. fondant + 6 R

? Bright and Bold Blue (formula 3005): 2 oz. fondant + 5 B

Also, tint smaller amounts of fondant as follows:

1. Tint ultra-concentrated fondant. Use Color Right base colors and QuickCount color formulas to tint fondant in the following shades:

? Pastel Pink (formula 1895): 1 oz. fondant + 1 P

? Pastel Yellow (formula 100): 1 oz. fondant + 3 Y

? Pastel Green (formula 565): 1 oz. fondant + 1 B + 1 O

2. Mix ultra-concentrated color fondant with white fondant.

? For pink, yellow and green, knead a 1/2 in. ball of ultra-concentrated fondant into 1 1/2 oz. white fondant.

Reserve 8 oz. white fondant.

Make white base squares 2 days in advance.

Tint fondant red, blue, pink, yellow and green following color formulas above. Reserve 8 oz. white fondant. Use 9 in. fondant roller to roll out 1 oz. white fondant less than 1/16 in. thick. Use straight side of square cut-out ?D? to cut four or five squares at a time, then decorate before cutting additional squares. Store squares under storage board flap until needed.

Decorate base squares also 2 days in advance.

Roll out all colors of fondant, separately, less than 1/16 in. thick. Use fondant ribbon cutter with straight wheels and no spacers to cut four strips of red and two or three strips in each remaining color for every four or five base squares, 6 in. to 8 in. long. Store strips under storage board flap.

Use knife to imprint a diagonal line from one corner of base square to opposite corner. Use water brush to attach strips to base square. Attach two strips in desired colors on either side of imprinted line, as close together as possible. Trim strips to fit; reserve excess fondant.

Attach two strips in different colors on either side of the first set. Repeat for a total of 12 strips on each square. Cut through imprinted line to make two triangles from each square. Repeat for all squares. Store triangles on cake board covered with plastic wrap to prevent drying out. Reserve remaining tinted fondant.

Make pinwheels 1 day in advance.

Knead 1/4 teaspoon Gum-Tex Tylose Powder into each reserved fondant color.

Roll out blue and red fondant less than 1/16 in. thick. Use straight side of square cut-out ?A? to cut one blue base square. Use straight side of square cut-out ?B? to cut two red base squares.

To decorate all three base squares, cut three or four strips of tinted fondant, 6 in. to 8 in. long. Mark base squares and attach strips as above. When base squares are covered with strips, turn over. For blue square, use knife to cut a slit, 1 1/2 in. deep, from each corner to center. Turn square over. Fold left side of each corner toward center. Use water brush to attach every corners to center; press corner to secure. Repeat for red squares, but cut a slit 1 in. deep. Let all pinwheels dry overnight on cornstarch-dusted board, supporting curls with crushed paper napkins if needed.

Use brush and thinned fondant adhesive to attach sticks to backs of pinwheels, leaving 10 1/2 in. extended at bottom. Secure stick with a strip of fondant matching base square color. For center of pinwheel, roll a 3/8 in. ball of fondant matching base square color. Attach with adhesive. Set aside.

Make layered cake.

Bake and cool two 10 in. cake layers. Level, fill and stack cakes on cake pedestal for a 2-layer cake, 5 in. high. Ice cake smooth with white icing; use tip of 11 in. straight spatula to create swirl texture on cake top.

Attach triangles to cake.

Starting at top edge, attach two triangles in any color arrangement to side of cake, forming a square. Continue forming rows of three squares from top to bottom around the cake. For final three squares, trim to fit as needed.

Insert pinwheels in cake top.

Place blue pinwheel at center and red pinwheels on each side. Trim lollipop sticks as needed.