Project Instructions

Follow Duff Cake Mix packaging instructions to make cake batter. Divide into four 6" round pans. Bake per packaging instructions. Let cool.
 

While they’re cooling, wrap the base with decorative foil.
 

Cut off the tops of cakes with a serrated knife to level them for stacking. Remove cakes from pans and turn them upside down.
 

Use a round cookie or biscuit cutter to cut an indentation into one of the cakes. This will help to replicate the top of a real candle.
 

Stack the two inverted cakes on each of the cake boards. Spread a layer of icing between the layers to “glue” them together. Now you’re ready to crumb coat the cakes in preparation for fondant.
 

Use dowel rods to provide more stability to your cake structure. Stack the cakes, making sure the cake with the round indentation is on top, facing up.
 

Before rolling out your fondant, sprinkle cornstarch on your work surface. This will prevent it from sticking.
 

Roll out a ¼" thick sheet of white fondant that will be large enough to cover your cake. Smooth the fondant down and around the cake and remove excess with a pastry or pizza cutter.
 

Roll out a second ¼" thick sheet of white fondant. Cut to create a circular shape approximately 12-16" wide. Cut into the edges of the circle at varying angles to create uneven lines simulating dripping wax. Drape this layer over the cake and then pinch and shape the sections to achieve a wax-like look.
 

Decorate along the base of the cake with fondant balls of various sizes. Use a paint brush to dab the balls with water. Roll in white and silver sprinkles, and place on base.
 

Roll out a ½" sheet of white fondant, and then cut out snowflakes with cookie cutters. Lightly brush both sides of the snowflakes with water and dust one side with white and silver sprinkles before adhering them to the base and cake. Hold in place for 30 seconds until secure.
 

Insert a birthday candle (i.e., wick) into the top of the cake.