Kangaroo Surprise Cake

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1. Three days in advance, make gum paste ears.

   Tint 12 oz. gum paste tan using color combinations provided. Using fondant roller with orange guide rings, roll tan gum paste to 1/8 in. thickness. Using printable kangaroo pattern, cut out tail and ears.

   Using Pink icing color, tint 4 oz. gum paste pink. Using fondant roller with orange guide rings, roll pink gum paste to 1/8 in. thickness. Using printable kangaroo pattern, cut out inner ear pieces. Using damp brush, attach inner ear piece to tan ear piece. Let dry on cornstarch-dusted board. Reserve remaining pink gum paste, wrapped up, for later step.

2. Bake cakes.

   Prepare cake batter following recipe instructions. Bake and cool three 6 in. cake layers and three 8 in. cake layers.

   Using color combination provided, tint icing tan.

   Level and fill for 6 in. tall tier and 8 in. tall tier.

   Ice cakes smooth with tan icing. Prepare for stacked construction.

3. Make kangaroos.

   Using Transferring Patterns technique and piping gel, transfer kangaroo face to front of 6 in. tier.

   Combine Brown, Black, Red-Red and Golden Yellow icing colors to get tan color shown. Using color combination provided, tint 4 oz. fondant tan. Using fondant roller with orange guide rings, roll tan fondant to 1/8 in. thickness. Using pattern, cut out baby kangaroo. Set aside on cornstarch-dusted board.

   Roll two ½ in. tan fondant balls to form baby kangaroo hands. Flatten slightly to match pattern. Using craft knife, make indents for hands. Set aside on cornstarch-dusted board.

   Using tan fondant, roll out seven logs, measuring 4 in. long x 1/8 in. diameter. Cut logs into lengths following pattern for mouth, nose, mouth creases, and pouch lining. Attach all pieces, except pouch lining, to 6 in. tier following piping gel markings. Set pouch lining aside on cornstarch-dusted board.

   Using Ivory icing color, tint 5/8 in. ball fondant ivory. Using fondant roller with orange guide rings, roll to 1/8 in. thickness. Using round “F” cut-out, cut muzzle for baby kangaroo. Using fingers, form into oval shape. Using damp brush, attach to baby fondant kangaroo.

   Using Black icing color, tint 1½ in. ball fondant black. Using fondant roller with orange guide rings, roll to 1/8 in. thickness. Using “E” oval cutter, cut two large eyes. Attach to 6 in. tier for mother kangaroo eyes.

   Using black fondant, form two logs measuring 1 1/8 in. long x 1/8 in. diameter. Attach to 6 in. tier as large kangaroo eyebrows. Roll two ¼ in. balls black fondant for baby kangaroo eyes. Flatten slightly and, using fingers, shape into ovals. Roll 3/8 in. ball black fondant; shape into baby kangaroo nose. Using any remaining icing, attach to 6 in. tier.

   Roll out two ¼ in. balls of white fondant. Using damp brush, attach to large oval eyes. Roll out two 1/8 in. balls of white fondant. Using damp brush, attach to baby kangaroo eyes.

   Using reserved pink gum paste and fondant roller with blue guide rings, roll out to 1/16 in. thickness. Using pattern, cut out inner ears for baby kangaroo. Using damp brush, attach pieces to baby kangaroo ears.

   Using piping gel, attach pocket lining, baby kangaroo and baby kangaroo hands to front of 8 in. tier.

4. Decorate cake.

   Melt Candy Melts candy according to package directions. Using melted candy, attach 4 in. of lollipop stick to back of each large ear. Chill until set, about 10 minutes. Insert into 6 in. tier.

   Using remaining buttercream, attach tail to back of 8 in. tier.