Hats off to a grad cake that incorporates your school colors on fondant details molded in the Baroque Fondant and Gum Paste Mold. The topper is a sensational mortarboard candy plaque made in the Topping Off Success Pan.
In advance: Make candy plaque. Melt 35 oz.
candy; tint black using two jars of black candy
color. Pour into Topping Off Success pan. Tap to settle; chill until firm. Unmold
onto soft cloth. Prepare and foil cover a cut-to-fit cake board. Attach plaque with
melted candy. Also: Prepare cake board for
sheet cake. Cover with foil.
Bake and cool 2 sheet cakes. Position on
wrapped board to make a 1-layer 13 x 18 in.
cake. Ice smooth. Cut dowel rod sections,
2 in. long. Insert where plaque will sit. Tint
fondant: 25 oz. yellow, 20 oz. black. Roll out
yellow fondant 1/16 in. thick. Cut 1 1/4 in. wide
strips for border, two 11 in. and two 18 in.
long. Attach to cake top.
Using black fondant
and Baroque mold, make 44 medium paisley
designs. Attach to border with Piping Gel
dots, alternating direction of scrolls as you
go. Roll out black fondant 1/16 in. thick. Cut
1 1/2 in. wide strips for bottom border, two
13 in. and two 21 in. long. Attach with Piping
Gel. Using yellow fondant and Baroque mold,
make 54 leaves. Attach to border with Piping
Gel dots, alternating direction as you go.
Position candy plaque.
For braid, roll two
logs, 5 x 1/4 in. diameter. Twist together and
position on cap. For tassel, roll out yellow 1/16 in. thick. Cut a 3 x 4 in. strip. Cut 1/8 x
2 1/2 in. deep slits across 4 in. side. Roll uncut
edge and press to secure. Position tassel at
end of braid and attach by wrapping a 3 x
1/2 in. strip around ends; secure using damp
brush. Roll and flatten a 3/4 in. diameter black
fondant button. Attach over braid at center