Pop Art Circles and Dots Fondant Cake
SUPPLIES & TOOLS:
- Wilton foodcrafting supplies
- 8"x2" Round Pan
- 10"x16" Cooling Grid
- 13" Angled Spatula
- White Ready-To-Use Decorator Icing—4.5 lb. Tub
- Roll-N-Cut Mat
- 20" Fondant Roller
- 20" Fondant Roller Guide Rings (orange used)
- Decorator Preferred Fondant: Blue (24 oz.), White (4¼ oz.)
- Fondant Smoother
- Fondant Trimmer
- Cake Decorating Tips: 1A, 2A
- Round Double Cut-Outs Set
- Brush Set
- Piping Gel
- Favorite cake recipe or mix (8 cups batter needed)
- Plastic ruler
Make cake. Prepare batter following recipe directions. Bake cake and allow cake to cool. Stack and fill for a 2-layer cake, 4" high.
Cover cake with fondant. Use spatula and icing to lightly ice cake smooth. Use fondant roller with orange guide rings to roll out blue fondant 1/8" thick. Cover cake with fondant. Reserve remaining blue fondant.
Make fondant circles. Knead together 1 oz. blue fondant with 1 oz. white fondant, 1/2 oz. blue fondant with 1½ oz. white fondant and 1/4 oz. blue fondant with 1¾ oz. white fondant. Use fondant roller with orange guide rings to roll out each shade of blue fondant, separately, 1/8" thick. Use narrow end of tips 1A (1/4" dia.) and 2A (1/2" dia.) and round cutters from set to cut circles from each shade of blue. Use narrow end of tips 1A (1/4" dia.) and 2A (1/2" dia.) and cutters from set to cut centers out of a few circles. Reserve remaining fondant. Keep covered so fondant stays pliable.
Make fondant balls. Use remaining shades of blue fondant to roll balls, 5/16" dia.
Decorate cake. Use knife to cut away portions of circles to create overlapping circles. Use brush and piping gel to attach circles and balls.
Project Tip: Easily change out the color of this cake using any color of Wilton Decorator Preferred Fondant.