Grad's Success 5-Layer Fondant Cake
SUPPLIES & TOOLS:
- Wilton® foodcrafting supplies
- Decorator Preferred® Fondant: Black (26 oz. used), White (4 ½ oz. used)
- Gum-Tex™ Tylose Powder
- Roll-N-Cut Mat
- 9” Fondant Roller (purple guide rings used)
- Fondant Trimmer
- 10” x 14”Cake Board
- 5-Pc. Decorating Brush Set
- Easy Layers!® Cake Pan Set
- 10"x16" Cooling Grid
- 9”Angled Spatula
- White Decorator Icing – 4.5 lb. Tub
- Fondant Smoother
- Pearl Dust™ Edible Accents: Gold, Bronze
- Pure Lemon Extract
- Plastic ruler
- Food-safe scissors
- Favorite chocolate cake recipe or mix (2 cups batter used; use remaining batter to bake cupcakes)
- Favorite yellow cake recipe or mix (3 cups batter used; use remaining batter to bake cupcakes)
- Cake plate
Make fondant mortarboard and tassel 1 day in advance. Knead 2 teaspoons Gum-Tex into 6 oz. black fondant. Use 9”fondant roller with purple guide rings to roll out black fondant about 1/8”thick. Use fondant trimmer to cut a square, 8”x 8”Allow to dry overnight on a cornstarch-dusted cake board. For tassel, roll a log, 16”long x 1/8”dia. Fold log in half and twist. Trim log to 8”long. Gently bend log at the halfway point, forming a 90° angle. For fringe, roll a white fondant ball, 1”dia. Flatten slightly and shape into a triangle. Use scissors to cut slits at bottom of triangle, ¾ of the way up, for fringe. Use damp brush to attach to log. Allow to dry overnight on a cornstarch-dusted board.
Make cake. Prepare chocolate and yellow batter, separately, following recipe directions. Fill two pans from set each with approximately 2/3 cup chocolate batter and three pans each with approximately 2/3 cup yellow batter. Bake cake layers according to pan package directions. Allow to cool.
Fill cake. Place first cake layer on cake plate. Use spatula and white icing to ice top of first layer smooth. Stack next layer. Continue icing and adding layers. Ice entire cake smooth.
Cover cake with fondant. Roll out black fondant ¼”thick. Cover cake with black fondant. For top border band, roll out black fondant 1/8”thick. Cut a strip, 20”long x 1 ½”wide. Use damp brush to attach around top edge of cake.
Make fondant stripes. Roll out white fondant 1/8”thick. Cut 10 fondant strips, 5”long x ½”wide and 10 strips 5”long x ¼”wide. Use damp brush to attach one wide and one narrow strip to cake at a slight angle, ¼”apart, trimming excess as needed. Repeat to attach pairs of strips, each ½”apart, around the cake.
Highlight stripes and tassel. Combine gold and a little bronze Pearl Dust edible accents with lemon extract. Use brush and edible accents mixture to paint stripes and tassel.
Assemble mortarboard. Use damp brush to attach tassel to mortarboard. For button, roll a ½”ball of black fondant. Use damp brush to attach to mortarboard. If desired, attach mortarboard to cake top with a little icing.
Project Tip: Make the cake layers match school colors! Use the Color Right™ Performance Color System to tint batter before baking. Our QuickCount™ Color Formulas make it easy to create your colors.