Ingredients 8 cups of your Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting 48 ounces Decorator Preferred Red Fondant, 24 oz. Fondant Icing 48 ounces Decorator Preferred Red Fondant, 24 oz. Fondant Icing cornstarch Clear Piping Gel Tools 8 in. Round pan Cake Leveler, Small, 10-Inch Cake Leveler, Small, 10-Inch Cake Circle Decorator Preferred 13 inch Angled Spatula Decorator Preferred 13 inch Angled Spatula Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 20-Inch - Fondant Tool 20inch Rolling Pin Guide Rings Plastic ruler Fondant Smoother Fondant Trimmer Fondant Shaping Foam Set Fondant Shaping Foam Set 10-Pc. Fondant/Gum Paste Tool Set Decorator Brush Set Instructions Click to mark complete - Make cake. Prepare batter following recipe directions. Bake and cool cakes. Prepare buttercream icing following recipe directions. Stack and fill for a 2-layer cake, 4 in. high. - Cover cake with fondant. Use spatula and buttercream icing to lightly ice cake. Cover cake with red fondant. Reserve remaining red fondant. - Decorate cake. Use fondant roller with orange guide rings to roll red fondant 1/8 in. thick and at least 7 in. x 26 in. Use fondant trimmer to cut 9 fondant ribbons, each 3/4 in. x 26 in. Place a ribbon on thin foam lightly dusted with cornstarch. Use large ball tool to gently move along one long edge of ribbon to thin and ruffle the edge slightly. Repeat to ruffle each ribbon. Use brush and piping gel to brush a 1/4 in. stripe of piping gel just below top edge of cake. Attach straight edge of ruffled ribbon to cake along gel line, having ruffled edge extend above top of cake. Brush subsequent lines of piping gel just below straight edge of previous ribbon and attach ribbon, working to the bottom of the cake. How To
