Ingredients Decorator Preferred Blue Fondant, 24 oz. Fondant Icing Decorator Preferred Blue Fondant, 24 oz. Fondant Icing Decorator Preferred Black Fondant, 24 oz. Fondant Icing Decorator Preferred Black Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Cornstarch Your favorite cake mix Buttercream Frosting Buttercream Frosting Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat 20inch Rolling Pin Guide Rings Fondant Roller, 9-Inch Fondant Roller, 9-Inch Fondant Smoother Fondant Smoother Fondant Roller, 20-Inch - Fondant Tool Double-Sided Round Cut-Outs Set, 6-Piece Fondant Cut Outs Double Cutters - Oval Performance Pans Square Cake Pan, 6-Inch Round Cake Decorating Tip 10 Round Cake Decorating Tip 10 Standard Round Tip 6 Black Angled Icing Spatula, 9-Inch Black Angled Icing Spatula, 9-Inch 4-Inch White Treat Sticks, 50-Count 10 x 14-Inch Rectangular Cake Boards, 6-Piece 10 x 14-Inch Rectangular Cake Boards, 6-Piece 10 x 16 Chrome-Plated Cooling Rack Cake Decorating Tools, 5-Piece Brush Set Cake Decorating Tools, 5-Piece Brush Set Knife Plastic ruler Instructions Click to mark complete - IngredientsBlue Fondant (16 oz. needed)Black Fondant (2 oz. needed)White Fondant (1 oz. needed)Gum-Tex TyloseCornstarchFavorite Cake Mix or Recipe (2 cups needed)Buttercream Icing Recipe - 1 day in advance, make ears. Knead 1/8 teaspoon of Gum-Tex into 1 oz. blue fondant. Using 9 in. fondant roller, roll out fondant 1/8 in. thick. Using pattern and knife, cut out two shapes for ears, reversing pattern for second cut. Let dry on dusted lightly cornstarch-dusted cake board for 24 hours. Reserve remaining fondant. - Bake cake. Bake and cool one layer 2-in. high cake. Prepare buttercream icing according to recipe. Using spatula, ice cake lightly to prepare for fondant covering. - Cover cake. Roll out reserved blue fondant 1/8 in. thick and cover cake. Also using patterns and knife, cut out trunk and tail from blue fondant rolled 1/8 in. thick. Attach trunk to cake with damp brush. Reserve tail. - Add details to cake. Roll out black fondant, 1/16 in. thick. Using the smooth side of the E of double sided round cutter, cut out two eyes. Attach eyes using a damp brush. Roll out a 1/4 in. ball of white fondant to 1/16 in. thick. Using narrow end of tip 10, cut out two dots and attach to eyes with damp brush for highlights.Make small amount fondant adhesive. Trim two lollipop sticks to 3 in. each. Attach one ear to each stick with adhesive. Let dry 1 to 2 hours. - Add ears. Insert lollipop sticks with attached ears into top sides of cake, approximately 3/8 in. down from top edge. - Add tail. Position tail to cake on plate or board with damp brush. Resources Blue Elephant Cake
