Ingredients Golden Yellow Icing Color Black Icing Color Brown Icing Color Red-Red Icing Color Chocolate Buttercream Frosting Chocolate Buttercream Frosting Royal Icing Royal Icing 48 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 48 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 3 bottles Gold Pearl Dust™ Bronze Pearl Dust 3 packages Light Cocoa Candy Melts® Candy 6 packages White Candy Melts® Candy 4 packages Yellow Candy Melts® Candy Meringue Powder Gold Foil-covered Chocolate Coins Rock candy granulated brown sugar Tools 9 x 13 in. Sheet Pan Recipe Right Large Non-Stick Baking Pan, 17.2 x 11.5-Inch Performance Pans Petite Loaf Pan Extra Large Round Tip 1A Large Round Tip 2A Round Cake Decorating Tip 12 Round Cake Decorating Tip 12 Rolling Pin Roll and Cut Fondant Mat Roll and Cut Fondant Mat Decorator Brush Set 11 3/4 in. Lollipop Sticks Cake Boards Fanci-Foil Wrap White Pearl Beading (6mm) Wooden Dowel Rods Knife Fine point marker Ruler Waxed paper Instructions Click to mark complete - In advance: Prepare candy chest pieces. Melt and combine the Light Cocoa and White candy and make 2 candy plaques each in 9 x 13 in. and Non-Stick Jelly Roll pans, each 1/4 in. deep. Refrigerate until firm; unmold and turn over 9 x 13 in. plaques. Bring to room temperature and cut the Jelly Roll plaques into 2 in. wide strips, 2-9 in. and 2-13 in. long. Attach the strips to the backside of 9 x 13 in. plaques at inside edges, using melted candy to create 1 box for lid and 1 box to top cake and hold candy. For lid, ice the outside top and sides of one candy box using royal icing. Let dry. - Also: Using melted yellow candy, mold gold bars 1 in. deep in Petite Loaf Pan. Refrigerate until firm; unmold and brush with Gold Pearl Dust. Cut 2 lollipop sticks to 9 1/2 in. Brush with Golden Yellow icing color, then with Gold Pearl Dust. Let dry on waxed paper-covered board. - Make a copy of Treasure Map pattern and trim to size. Write message on map with marker. Brush map edges with Bronze Pearl Dust. Roll up ends around a dowel rod to curl. - Bake and cool two 9 x 13 in. sheet cakes; prepare for Stacked Construction. Ice smooth in chocolate buttercream. - Stack one candy box on cake top, open side up, and ice cake and candy sides smooth. - For chest trim, tint 36 oz. fondant Golden Yellow. Roll out 1/8 in. thick. Cut 36 in. wide strips in lengths to fit height and width of box and lid sides. Use patterns to cut Top and Bottom Lock Plates, 2 Handles, and 16 Corner Plates. Use wide opening of tips 1A and 12 and both openings of tip 2A to cut circle trims. Cut a 1 x 1/2 in. rectangle for keyhole plate. Using a knife, cut out a triangle shape and use tip 12 to cut top hole. Tint a small piece of fondant black and attach to back of keyhole plate with damp brush. Attach circles and half circles with damp brush. Brush all trim with Gold Pearl Dust. - Attach fondant pieces to chest with icing. Fill treasure chest with gold bars, chocolate coins, rock candy and pearl beading. Position lid on cake top. Attach lollipop sticks to lid with melted candy for support. Pipe melted candy along lid and chest seam to secure. Ice edge of cake board and immediately sprinkle with granulated brown sugar. - Position treasure map. *Combine Black, Brown and Red-Red for brown icing shown. Resources How Pirates Party Cake - Treasure Chest and Map
