Wilton® Woodland Animal

Materials

  • Favorite Cake Mix (or Recipe)
  • Plastic Ruler
  • Knife
  • Cornstarch
  • Food-Safe Scissors
  • Mixing Bowl
  • Measuring Cup
  • Measuring Spoon
  • 1 - Wilton® Decorating Brush Set
  • 1 - Wilton® Fondant Smoother
  • 1 - Wilton® Fondant Roller, 50.8 cm
  • 1 - Wilton® Double Cut-Outs Set, Round
  • 1 - Wilton® Fondant Roller, 22.8 cm
  • 1 - Wilton® Roll-N-Cut™ Mat
  • 1 - Wilton® Decorator Preferred™ Fondant, White Vanilla 2.2 kg
  • 1 - Wilton® Decorator Icing, White
  • 1 - Wilton® Icing Color – Black
  • 1 - Wilton® Icing Color – Copper
  • 1 - Wilton® Icing Color – Creamy Peach
  • 1 - Wilton® Gum-Tex™ Tylose Powder
  • 1 - Wilton® Round Decorating Tip #12
  • 1 - Wilton® Rolling Pin Guide Rings
  • 1 - Wilton® Round Decorating Tip #3
  • 1 - Wilton® Cake Boards
  • 1 - Wilton® Performance Pans™ Square Pan
  • 1 - Wilton® Narrow Stir Spatula
  • 1 - Wilton® Disposable Decorating Bags
  • 1 - Wilton® Lollipop Sticks, 10.1 cm
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Instructions

Project Notes:

  • You will need 3½ cups of batter.
  • Combine Copper with Creamy Peach to get the orange icing color shown.
  • Makes: Cake Serves 6.

 

Step 1 Make head 2 days in advance. Tint 1 oz. of fondant black and 18 oz. orange. Reserve remaining white fondant.

Step 2 Use 9" fondant roller to roll out orange fondant 1¼" thick. Use knife and pattern to cut orange head. Place piece on cornstarch-dusted cake board. Let dry, at least 24 hours.

Step 3 Make ears and tail also 2 days in advance. Knead ¼ teaspoon Gum-Tex into 1 oz. orange fondant.

Step 4 Use 9" fondant roller with purple guide rings to roll out orange fondant 1/8" thick. Use knife and pattern to cut two ears; reverse pattern for second ear. Use knife and pattern to cut orange tail. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.

Step 5 Make belly and eyes also 2 days in advance. Knead ¼ teaspoon Gum-Tex™ into 1 oz. white fondant.

Step 6 Use 9" fondant roller with purple guide rings to roll out white fondant 1/8" thick. Use knife and patterns to cut belly and eyes. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.

Step 7 Make nose, pupils, eye highlights and tail tip also 2 days in advance. Use 9" fondant roller with pink guide rings to roll out black and reserved white fondant, separately, 1/16" thick.

Step 8 Use straight side of “F” round cut-out to cut black nose. Use straight side of “E” round cut-out to cut black pupils. Use narrow end of tip 12 to cut white eye highlights.

Step 9 Use 9" fondant roller with purple guide rings to roll out orange and white fondant 1/8" thick. Use knife and pattern to cut white tip of tail. Use knife to trim out triangles. Use damp brush to attach tip to tail.

Step 10 Prepare batter following recipe directions. Bake and cool 1-layer cake, 2" high.

Step 11 Use spatula and white icing to ice cake lightly. Cover cake with orange fondant.

Step 12 Use tip 3, cut disposable decorating bag and dots of icing to attach belly, head, eyes, pupils, and eye highlights to cake.

Step 13 Prepare thinned fondant adhesive following recipe directions. Use scissors to trim lollipop sticks to 3". Insert sticks into top corners of cake, extending 1", to hold ears. Use brush and thinned fondant adhesive to attach ears to sticks. Position tail next to cake.

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