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Draped Fondant Cake
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Prep3 hr 40 min
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Total Time4 hr 30 min
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Skill LevelBeginner
Ingredients
Favorite cake mix or recipe
Creamy White Decorator Icing – 4 lb. Tub
Decorator Preferred White Fondant (48 oz. needed)
Rose Icing Color
Sky Blue Icing Color
Cornstarch
Piping Gel
Tools
8 x 3 in. Round Pan
Cooling Grid
Cake Leveler
13 in. Angled Spatula
20 in. Fondant Roller with Guide Rings
6 in. Cookie Sticks
Measuring Mat
Fondant Trimmer
Ruler
Fondant Smoother
Cake Board
Toothpick
5-Piece Decorating Brush Set
Fondant Hearts Cut-Out Set (“D” cut-out used)
Plastic wrap
Instructions
Click to mark complete
Bake cake. Prepare cake mix following recipe instructions. Bake and cool 2 cake layers. Level, fill and stack for 6 in. high cake.
Using spatula, ice top of cake smooth with white buttercream. Lightly ice sides of cake with white buttercream.
Tint fondant. Using Rose icing color, tint 12 oz. fondant light rose and 2 oz. fondant medium rose.
Using Sky Blue icing color, tint 24 oz. fondant light blue.
Reserve remaining 10 oz. fondant white.
Roll out light blue fondant. On measuring mat, use fondant roller with orange guide rings to roll out light blue fondant into a strip, about 4-1/2 in. wide x 26 in. long. Trim to 4 in. wide.
Wrap light blue fondant around bottom of cake, trimming excess as necessary.
Roll out light rose fondant. On measuring mat, use fondant roller with orange guide rings to roll out light rose fondant into a strip, about 2-1/2 in. wide x 26 in. long. Trim to 2 in. wide.
Wrap light rose fondant around top of cake, trimming excess as necessary.
Roll out light blue fondant. On measuring mat, use fondant roller with orange guide rings to roll out light blue fondant into a strip, about 4-1/2 in. wide x 26 in. long. Trim to 4 in. wide.
Wrap light blue fondant around bottom of cake, trimming excess as necessary.
Form fondant drape. On measuring mat, use fondant roller with blue guide rings to roll out white fondant. Cut 5 rectangles, each measuring 3 in. x 5 in. in size. Cover rectangles with plastic wrap to prevent drying.
Using Fondant Ruching technique, make 5 fondant pleats.
Decorate cake. Using ruler and toothpick, divide cake into fifths. Make small marks with toothpick where blue and rose fondant come together.
Using decorating brush, brush back of pleats with piping gel. Attach to cake, covering seam between blue and pink fondant.
Repeat with remaining pleats, overlapping edges of each pleat.
Using fondant roller, roll out medium rose fondant to 1/2 in. thickness. Using “D” cut-out, cut 5 hearts. Attach hearts where pleats meet.
Notes
How To
How to Make Fondant Ruching
Create a dramatic effect with fondant ruching. This technique can be done in any size by adjusting the measurements as needed. Use it to drape around an entire cake or create a smaller fondant ruching border around the sides of a cake.
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