raccoon bandit.jpg|1
raccoon bandit.jpg|1

Raccoon Bandit Cake

Raccoon Bandit Cake
Finally the tables have turned. The raccoon isn't eating your food, you're eating the raccoon! Use Decorator Preferred fondant and icing colors to easily create this little critter.
  • AmountCake Serves 6
Print Recipe

Ingredients

  • 24 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing

  • cornstarch

  • Buttercream Frosting

  • Black Icing Color, 1 oz.

  • Delphinium Blue Icing Color, 1 oz.

  • Fondant Gum-Tex Powder, 6 oz.

  • Tools

  • Roll and Cut Fondant Mat

  • Fondant Roller, 9-Inch

  • Plastic ruler

  • Knife

  • Cake Decorating Tools, 5-Piece Brush Set

  • Fondant Cut Outs Double Cutters - Oval

  • Double-Sided Round Cut-Outs Set, 6-Piece

  • Round Cake Decorating Tip 12

  • Fondant Roller, 20-Inch - Fondant Tool

  • 20inch Rolling Pin Guide Rings

  • food-safe scissors

  • Round Cake Decorating Tip 3

  • 10 x 14-Inch Rectangular Cake Boards, 6-Piece

  • Performance Pans Square Cake Pan, 6-Inch

  • 10 x 16 Chrome-Plated Cooling Rack

  • Straight Icing Spatula, 11-Inch - Straight Cake Spatula

  • 12-Inch Disposable Decorating Bags, 12-Count

  • 4-Inch White Treat Sticks, 50-Count

  • Fondant Smoother

Instructions

Raccoon Bandit Cake

Click to mark complete

  1. Make head 2 days in advance. Tint 18 oz. of fondant medium blue, 1 1/8 in. ball black, 3 oz. dark blue and 2 oz. light blue. Reserve 1/2 in. ball white. Use 9 in. fondant roller to roll out medium blue fondant 1/4 in. thick. Use knife and pattern to cut out head. Place piece on cornstarch-dusted cake board. Let dry, at least 24 hours.
  2. Make ears and tail also 2 days in advance. Knead 1/2 teaspoon Gum-Tex into 1 oz. medium blue fondant. Use 9 in. fondant roller with purple guide rings to roll out fondant 1/8 in. thick. . Use ear pattern and knife to cut out two ears; reverse pattern for second ear. Use tail pattern and knife to cut tail. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.
  3. Make eyes and tail stripes also 2 days in advance. Knead 1/4 teaspoon of Gum-Tex into 3 oz. dark blue fondant. Use 9 in. fondant roller with purple guide rings to roll out dark blue fondant 1/8 in. thick. Use knife and pattern to cut two eyes; reverse pattern for second eye. Cut strips, 1/2 in. wide, for tail. Use damp brush to attach strips to tail. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.
  4. Make belly also 2 days in advance. Use 9 in. fondant roller with purple guide rings to roll out light blue fondant 1/8 in. thick. Use knife and belly pattern to cut out belly. Place piece on cornstarch-dusted cake board. Let dry, at least 24 hours.
  5. Make nose, pupils and eye highlights also 2 days in advance. Use 9 in. fondant roller with pink guide rings to roll out black and white fondant, separately, 1/16 in. thick. Use straight side of F oval cutout to cut nose from black fondant. Use straight side of E round cut-out to cut two pupils from black fondant. Use narrow end of tip 12 to cut eye highlights from white fondant. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours. Reserve remaining fondant.
  6. Make cake. Prepare batter following recipe directions. Bake and cool 1-layer cake, 2 in. high.
  7. Cover cakes with fondant. Prepare buttercream icing following recipe directions. Use spatula and icing to ice cake lightly. Cover cake with medium blue fondant.

  8. Decorate cake. Use tip 3, cut disposable decorating bag and dots of icing to attach belly, head, eyes, pupils, eye highlights and nose to cake. Position tail next to cake.

    Use scissors to trim two lollipop sticks to 3 in. Insert in top corners of cake, extending 1 in. to hold ears. Use cut disposable decorating bag and thinned fondant adhesive to attach ears to sticks.

Notes

How To

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