Bold Hexagon Cake

Instructions

Click to mark complete

1. -

   Bake cakes. Prepare cake batter following recipe instructions. Bake and cool three cake layers. Level, fill and stack layers for 6 in. high cake.

   Ice cake smooth.

2. -

   Roll out fondant. Using 20 in. fondant roller with orange guide rings, roll out fondant. Cut into strip measuring 20 in. long and height of your cake. Reserve remaining fondant white.

   Using FoodWriter marker and ruler, draw grid on cut fondant, with lines ¾ in. apart both horizontally and vertically.

   Wrap around cake, trimming as needed.

3. -

   Tint fondant. Divide remaining white fondant into ten ¾ in. balls. Tint one portion each burgundy, dark blue, dark red, medium pink, dark green, orange, light pink and yellow using color combinations provided. Combine Burgundy, Royal Blue and Black icing colors to get burgundy color shown. Combine Royal Blue and Black icing colors to get dark blue color shown. Combine Red-Red and Christmas Red icing colors to get dark red color shown. Combine Pink and Royal Blue icing colors to get medium pink color shown. Combine Teal, Kelly Green and Black icing colors to get dark green color shown. Combine Orange and Christmas Red icing colors to get orange color shown. Combine Pink and Christmas Red icing colors to get light pink color shown. Combine Lemon Yellow and Golden Yellow icing colors to get yellow color shown.

   Using Royal Blue icing color, one remaining portion light blue and the other medium blue.

4. -

   Decorate cake. Using 9 in. fondant roller and purple guide rings, roll out tinted fondant, separately. Using hexagon pattern and knife, cut out one hexagon from each color.

   Using damp decorating brush, attach hexagons to cake.

Resources