10"
square cake board
Cake
Foil
Rolled
fondant icings
Polka
Dot Pick
Meringue
Powder
Decorating
tubes
Airbrush
and colors (or can use Canned
Spray)
Icing
Coloring
Buttercream
Icing
PRODUCTS NEEDED:
Food
colors, Tips,
Couplers,
Dec.
Bags,
Icings,
Fondant
Icing,
Round
cake pans, Airbrush
& Colors (or
canned spray color)
Finishing: Cake
cardboards, Deco
Foils, Cake
Boxes
Hats off to Saint Patrick!
1. Before assembling the cake, mix green fondant by adding Leaf Green Liqua-Gel Color to a white fondant base.
2. Roll out a small white piece of fondant, and cut a 2.5”-3” square; cut out center piece to make a square frame. With two equal circle forms—cake rounds, circle cutters —press fondant square evenly on two parallel sides to form rounded buckle, as shown. Spray buckle well with Gold Shimmer/Sheen Airbrush Color and let dry.
3. Fill and layer three 6” cakes; taper stack very slightly with a serrated knife.
4. Place tapered cake, narrow side down, on an 8” cake drum. Ice the cake with buttercream and chill.
5. Brush a light coating of corn syrup around the revealed cake drum.
6. Roll out green fondant and cover cake, including cake drum; the drum serves as the rim of the hat.
7. With the end of a paint brush or a fondant modeling tool, crease the drum rim approximately ½” in from the edge.
8. Dampen the base of the covered cake slightly with water, and apply Black Shimmer/Sheen Ribbons® as the hat band.
9. Mix a small batch of black icing with Black Liqua-Gel Color. With a #5 plain round tip and black icing, pipe a straight band on the top and bottom of the Shimmer/Sheen Ribbon®.
10. Affix dried gold buckle to the front of the cake with a dab of icing, then finish with a handful of Small Shamrock Dec-Ons® decorations (Item #14337) as shown.
Decorating idea by Charra Jarosz
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Where to locate components:
10"
square cake board
Decorating
tubes
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Where to locate components:
10"
square cake board
St.Pat
Decorations
Decorating
tubes
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