This sweet Wacky and Wild Lemur Cake is one party animal you’ll want at your celebration! Decorated with fondant and gum paste, this adorable lemur cake is great for jungle themed birthday parties or any fun occasion where you want to have a swingin’ good time! The neat marbled effect on this cake is created by layering icing colors and smoothing them together with an Icing Smoother to make the icing look perfectly blended. A fun project for beginners and intermediate decorators, this Wacky and Wild Lemur Cake will make it fun to monkey around in the kitchen!
Two days in advance, make tail and back of ears. Roll out 6 oz. gum paste to 1/8 in. thickness. Using template and knife, cut out tail. Lay on cake board dusted with cornstarch to dry.
Using Black icing color, tint 4 oz. gum paste gray. Roll out gum paste to 1/4 in. thickness. Using template and knife, cut out one ear; turn template over and cut out another ear. Lay ears on cake board dusted with cornstarch to dry.
Bake and ice cakes. Prepare cake batter following recipe instructions. Bake and cool three cake layers.
Using Brown icing color, tint ¼ cup icing brown; set aside. Using Black icing color, tint ¼ cup icing grey; set aside. Reserve remaining icing white.
Trim one cake layer to 1 in. high. Using reserved white icing, fill, stack and ice layers for 5 in. high cake.
Before smoothing, use spatula to add small dollops of brown and grey icing around sides of cake; using icing smoother, smooth cake, letting colors marbleize together.
Make eyes. Using black icing color, tint 3 1/2 oz. fondant black. Reserve remaining fondant white. Roll out ½ oz. black fondant to 1/8 in. thickness. Using “C” cut-out, cut out two circles. Place “E” cut-out in center of “C” circle; cut and remove center, making a black ring. Repeat with other “C” circle.
Using remaining black fondant and small end of tip 12, cut out two small circles. Set all black fondant pieces aside.
Using Golden Yellow icing color, tint ½ oz. white fondant yellow. Roll yellow fondant out to 1/8 in. thickness. Using “E” cut-out, cut out two circles; place one circle in center of each black fondant ring.
Place small tip 12 circles in center of yellow circles.
Position eyes on cake.
Make muzzle and ears. Roll out 1 oz. black fondant to 1/8 in. thickness. Using “B” cut-out, cut out one circle. Using “E” cut-out, cut out another circle. Using knife and fingers, trim “B” circle on top, bottom and sides to form muzzle shape; trim “E” circle to form triangle nose.
Using black fondant, roll 1/8 in. thick rope. Cut 1 in. piece for mouth and 3/8 in. piece for bridge between nose and mouth.
Using damp brush, attach nose and mouth pieces to muzzle.
Position muzzle on cake.
Roll out 1 oz. black fondant to 1/8 in. thickness. Using template and knife, cut inside of ears. Using damp brush, attach ear centers to grey gum paste ears.
Decorate tail. Roll out 1 oz. black fondant to 1/16 in. thickness. Using knife, cut stripes, about 1 in. wide. Using “A” cut-out, trim top and bottom of stripes. Using damp brush, attach stripes to white tail; trimming as necessary.
Assemble cake. Spread icing on bottom front of tail and inside notch of ears; press tail into back of cake and ears into sides of cake.