This is one foxy cake! Decorated with piped dots, stars, rosettes and drop flowers, this Fabulous Fox Cake is perfect for budding cake decorators. Using Rosanna Pansino’s tip decorating sets, this fox cake is great for birthdays, showers or just to satisfy a sweet tooth!
One day in advance, make ears. Using 9 in. fondant roller with purple guide rings, roll out 2 oz. white fondant. Using Printable Fox Pattern and craft knife, cut out two ears. Let dry overnight on cornstarch-dusted board.
Bake cake. Prepare cake batter following recipe instructions. Bake and cool one 6 in. cake.
Tint icing. Using Orange icing color, tint 2½ cups icing medium orange. Reserve remaining icing white. Divide orange icing into 5 equal portions. Using color combinations provided, tint one portion orange icing each bright orange, golden orange, orange-red and dark orange-red. Combine medium orange icing and Lemon Yellow icing color to get bright orange color shown. Combine medium orange icing and Golden Yellow icing color to get golden orange color shown. Combine medium orange icing and Red-Red icing colors to get dark orange-red color shown. Combine medium orange icing and Christmas Red icing colors to get orange-red color shown. Reserve remaining portion medium orange.
Ice cake. Using 9 in. spatula and reserved white icing, spatula ice cake smooth. Reserve any remaining white icing. Using fox mask pattern and toothpick, transfer pattern on top of cake.
Prepare decorating bags. Prepare decorating bags separately with tips 18, 2D, 12 and 32. Prepare additional decorating bag with coupler.
Fill bags with icing as follows:
Tip 18: medium orange icing
Tip 2D: golden orange icing
Tip 12: orange-red icing
Tip 32: dark orange-red icing
Coupler (tips 5 and 21): Fill randomly with all five shades of orange icing
Fill in mask. Alternating between all five bags, fill in marked mask area with dots, stars, rosettes and drop flowers.
Alternate between tips 5 and 21 on bag with coupler.
Reserve coupler bag with tip 21 for later step.
Decorate ears. Melt Bright White Candy Melts candy pouch according to package instructions. Dip 1½ in. lollipop stick in melted candy. Attach to back of fondant ear. Repeat with other ear. Chill until set, about 5 to 10 minutes.
Using reserved coupler bag with tip 21, pipe stars around side edges of ears. Set aside.
Make facial features. Using fondant roller, roll out black fondant to ½ in. thick. Using smooth side of “F” oval cut-out, cut oval for nose.
Roll remaining fondant to ¼ in. thick. Using smooth side of “F” oval cut-out, cut two ovals for eyes.
Decorate cake. Position fondant eyes and nose on fox face.
Prepare decorating bag with tip 2 and reserved white icing. Pipe highlights on eyes.
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.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.
Pipe flowers with a simple straight up motion. Used sparingly, star drop flowers make delicate accents (especially those made with smaller tips) and are also great fill-in decorations. Using different tips will create different flower effects. Tip 1B is perfect for making hydrangeas, whereas tip 225 creates delicate blossoms.
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.