Fondant Monkey Cake

Ingredients & Tools
Instructions

Ingredients

4 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing
Fondant Gum-Tex Powder, 6 oz.
Buttercream Frosting
16 oz. Decorator Preferred Chocolate Fondant, 24 oz. Fondant Icing
1 oz. Decorator Preferred Black Fondant, 24 oz. Fondant Icing
cornstarch
Favorite Cake Mix or Recipe

Tools
20inch Rolling Pin Guide Rings
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 $7.68
10 x 16 Chrome-Plated Cooling Rack
Cake Decorating Tools, 5-Piece Brush Set
Fondant Roller, 20-Inch - Fondant Tool
Double-Sided Round Cut-Outs Set, 6-Piece
Performance Pans Square Cake Pan, 6-Inch
Scoop-it Measuring Spoons
Fondant Smoother
Fondant Cut Outs Double Cutters - Oval
Decorator Preferred 13 inch Angled Spatula
Roll and Cut Fondant Mat

Instructions

Fondant Monkey Cake Pattern

Click to mark complete

1 day in advance, make ears. Knead 1/8 teaspoon of Gum-Tex into 1 oz. brown fondant. Using 9 in. fondant roller, roll out fondant 1/8 in. thick. Using ear pattern and knife, cut out two shapes, reversing pattern for second cut. Let dry on lightly cornstarch-dusted cake board for 24 hours. Reserve remaining brown 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 brown fondant 1/8 in. thick and cover cake. Using knife and monkey pattern, cut out face and tail from remaining brown fondant, rolled 1/8 in. thick. Attach face to cake with damp brush.
Add details to cake. Roll out 4 oz. of white fondant to 1/8 in. thick. Using knife and pattern, cut out belly and eyes. Using smooth side of E double round cutter, cut out two shapes for inner ears. Roll out to slightly to widen.
Using 9 in. roller with pink guide rings, roll out 1 oz. black fondant, 1/16 in. thick. Using smooth side of E double round cutter, cut out two eyes. Using smooth side of F double oval cutter, cut out nose. Roll out to lengthen slightly.
Using a damp brush, attach eyes and nose to face, and white inner ear cut-outs to brown ear cut-outs, trimming as needed. 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. Using damp brush, attach white cut outs to eyes 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 corners of cake, approximately 3/8 in. down from top edge.
Add tail. Position tail to cake on plate or board with damp brush.