Edgy Hedgehog Cake

Add some spikes of fun to your summer celebration with this fun animal design. He's easy to make when you follow the provided patterns and cut details from Decorator Preferred Fondant.

AmountCake Serves 6

Ingredients & Tools
Instructions

Ingredients

29 1/2 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing
Black Icing Color
Brown Icing Color
cornstarch
Gum-Tex
3 cups of your Favorite Cake Mix or Recipe
Buttercream Frosting
Thinned Fondant Adhesive

Tools
Roll and Cut Fondant Mat
Fondant Roller, 9-Inch
Plastic ruler
Knife
10 in. Cake Board
Fondant Cut Outs Double Cutters - Oval
Double-Sided Round Cut-Outs Set, 6-Piece
Round Cake Decorating Tip 12
16 x 2 in. Square Pan
Spatula
Fondant Roller, 20-Inch - Fondant Tool
20inch Rolling Pin Guide Rings
Fondant Smoother
12 in. Disposable Decorating Bags
food-safe scissors
Round Cake Decorating Tip 3
4 in. Lollipop Sticks
Decorator Brush Set

Instructions

Edgy Hedgehog Cake

Click to mark complete

Make head 2 days in advance. Tint 24 oz. of fondant dark gray, 4 oz. light gray and 1 oz. black. Reserve 1/2 in. ball white. Use 9 in. fondant roller to roll out 6 oz. dark gray fondant 1/4 in. thick. Use knife and pattern to cut head. Place piece on cornstarch-dusted cake board. Let dry, at least 24 hours.
Make ears also 2 days in advance. Knead 1/4 Gum Tex into 1 oz. dark gray fondant. Use 9 in. fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use ear pattern and knife to cut out two ears; reverse pattern for second ear. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.
Make belly and eyes also 2 days in advance. Use 9 in. fondant roller with purple guide rings to roll out light gray fondant 1/8 in. thick. Use knife and patterns to cut out one belly and two eyes; reverse pattern for second eye. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.
Make nose, pupils and eye highlights also 2 days in advance. Use 9 in. fondant roller with pink guide rings to roll out black and white fondant, separately, 1/16 in. thick. Use straight side of F oval cut-out to cut black nose and straight side of E round cut-out to cut black pupils. Use narrow end of tip 12 to cut white eye highlights. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.
Make cake. Prepare batter following recipe directions. Bake and cool 1-layer cake, 2 in. high.
Cover cake with fondant. Prepare buttercream icing following recipe directions. Use spatula and icing to ice cake lightly. Cover cake with dark gray fondant.
Attach features. Use tip 3, cut disposable decorating bag and dots of icing to attach belly, head, eyes, pupils, eye highlights and nose to cake. Use knife to trim eyes so they do not hang off edge of cake.
Use scissors to trim two lollipop sticks to 3 in. Insert in top corners of cake, extending 1 in. to hold ears. Use cut disposable decorating bag and thinned fondant adhesive to attach ears to sticks.
Make and attach fur. Use 9 in. fondant roller with purple guide rings to roll out dark gray fondant 1/8 in. thick. Use knife to cut approximately 90 freehand triangles, 3/4 in. to 1 1/4 in. high. Use damp brush to attach triangles in layers to cake, starting at outside edge and overlapping towards center.