Ingredients Favorite Cake Mix or Recipe Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Creamy White Decorator Icing, 4 lb. Tub Creamy White Decorator Icing, 4 lb. Tub Kelly Green Icing Color, 1 oz. Kelly Green Icing Color, 1 oz. cornstarch Tools Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack scissors Fondant Roller, 9-Inch Fondant Roller, 9-Inch Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Cake Decorating Tools, 5-Piece Brush Set Cake Decorating Tools, 5-Piece Brush Set Fondant Cutter Set, 3-Piece Fondant Tools Fondant Cutter Set, 3-Piece Fondant Tools Cake Marker Ruler Measuring Mat Measuring Mat 12-Inch Disposable Decorating Bags, 24-Count - 12-Inch Disposable Piping Bags 12-Inch Disposable Decorating Bags, 24-Count - 12-Inch Disposable Piping Bags Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch Instructions Click to mark complete - Make shamrocks 2 to 3 hours in advance. Tint five 1-3/8 in. balls of fondant five shades of green, from light to dark. This will make two shamrocks and a fondant strip in each color. For each color shamrock, roll three 3/8 in. balls. Cut three of the balls in half. Roll each half into a cone shape. Use damp brush to attach two cones, pointed ends together, to form each leaf. Flatten slightly. Repeat for a total of three leaves on each shamrock. For stem, roll a log, 3/8 in. long x 1/16 in. dia. Use damp brush to attach leaves to log. Trim log, leaving about 3/16 in. exposed. Let dry on cornstarch-dusted surface, about 2 to 3 hours. - Make cake. Prepare batter following recipe directions. Divide batter into five equal portions. Tint each portion a different shade of green, from light to dark. Gradually add more color to batter for darker shades, but mix batter between additions to check color. Bake and cool cake layers in pan set according to pan package directions. - Fill cake. Place darkest green cake layer on cake plate. Use spatula and white decorator icing to ice top of layer smooth. Stack next darkest green layer. Continue icing and adding layers, with lightest green layer at top. Ice top and sides smooth with white icing. - Attach fondant trims. Use cake marker to mark side of cake for positioning fondant strips. From bottom of cake, mark 3/8 in. up, 1-5/16 in., 2 in., 3-1/8 in. and 4 1/16 in. Use 9 in. fondant roller with pink guide rings to roll out remaining fondant in all shades, separately, 1/16 in. thick. Use fondant trimmer to cut one strip in each shade, 21 in. long x in. wide. Use damp brush to attach strips around cake, aligning bottom with marks. Trim excess as needed. Use damp brush to attach shamrocks to same color strip at front and covering seam in back. - Decorate bottom border. Use tip 3, a cut disposable decorating bag and white icing to pipe bead bottom border.
