Capping Off Their Education! Cake
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Capping Off Their Education! Cake

Hats off to your graduate’s success with this personalized three-layer cake!
Uses Recycled Items: No
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Material List

  • Wilton® Icing Color – Black, Red-Red and Christmas Red
  • 76 ounces Wilton® Ready-To-Use Rolled Fondant – White
  • Wilton® Gum-Tex
  • Wilton® Buttercream Icing (Recipe on
  • Cornstarch
  • Wilton® Round Pan, 6"x2"
  • Wilton® Round Pan, 8"x2"
  • Wilton® Tip: 4
  • Wilton® Wide Glide Rolling Pin
  • Wilton® Easy-Glide Fondant Smoother
  • Wilton® Roll & Cut Mat
  • Wilton® Brush Set
  • Wilton® Alphabet/Number Cut-Outs™
  • Wilton® Cake Circles
  • Wilton® Cake Boards
  • Wilton® Dowel Rods
  • Knife
  • Wilton® Waxed Paper

Project Instructions

Bake and cool two-layer 6" and 8". cakes and one-layer 10" cake.

Prepare cake by lightly covering with buttercream icing.

Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface or the Roll & Cut Mat
and your rolling pin with confectioners' sugar to prevent sticking.

Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed.

Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.

Shape fondant to sides of cake with Easy-Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.

Your cake is now ready to decorate.

Cover cake lightly with buttercream icing. Roll out fondant sized to your cake.

Slide a large cake circle that has been dusted with confectioners' sugar under the rolled fondant. Lift the circle and the fondant and position over cake. Gently shake the circle to slide the fondant off the board and into position on the cake. Smooth and trim as described above.

Dowel rod all tiers except top tier.

Position the middle tier on the base tier, centering exactly.

TIP: Finely shredded coconut or confectioner's sugar, placed in area where cake circles or plastic plates will rest, helps prevent frosting on the cake from sticking.

Repeat with the top tier.

To stabilize tiers further, sharpen one end of a wooden dowel rod and push it through all tiers and cake boards to the base of the bottom tier.

To decorate, start at the top and work down.

Roll out black fondant 1/8" thick. Use patterns to cut ten graduates and ten caps. Attach to cake sides using damp brush.

Use alphabet Cut-Outs™ to cut message; attach.

Pipe tip 4 bead bottom borders.


Combine Red-Red icing color with Christmas Red icing color to create red icing shown.