Ingredients Candy Clay Candy Clay 12 ounces Light Cocoa Candy Melts® Candy light corn syrup Favorite Chocolate Cake Mix or Recipe Favorite White Cake Recipe or Mix Buttercream Frosting Buttercream Frosting Tools Round Checkerboard Cake Pan Set, 4-Piece Round Checkerboard Cake Pan Set, 4-Piece Fanci-Foil Wrap Cake Circles food-safe scissors Decorator Preferred 13 inch Angled Spatula Decorator Preferred 13 inch Angled Spatula Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Knife Plastic ruler Instructions Click to mark complete - Make candy clay one day in advance. Use light cocoa Candy Melts candy to prepare candy clay following recipe directions. Let set overnight. - Make cake. repare chocolate and white batters, separately, following recipe directions. Bake and cool 2-layer checkerboard cake according to pan directions. Assemble cake in checkerboard pattern according to pan directions. Place cake on foil-wrapped cake circle. Prepare buttercream icing following recipe directions. Use spatula and white icing to ice cake smooth. - Make candy clay squares. Use 9 in. fondant roller with purple guide rings to roll out candy clay 1/8 in. thick. Use knife to cut 27 squares, 1 5/8 in. x 1 5/8 in. Position squares on iced cake.
