Monday, June 27, 2011

Ghostly Graveyard Cake

Ghostly Graveyard Cake
Host a haunted Halloween bash with this boo-tiful cake. This hauntingly fun cake features two tiers separated by fun fondant pumpkins.


step 1

In advance, tint 36 oz. of fondant Orange/Red-Red combination.

step 2

Tint a 2 in. ball of fondant Lemon Yellow/Golden Yellow combination, 1 in. ball black and 3/4 in. ball Leaf Green/Lemon Yellow combination. To make pumpkins on globe pillars, roll orange fondant 1/8 in. thick. To cover 3 in. pillars, cut fondant 3 1/2 in. wide x 10 in. long, for 2 1/2 in. pillars cut fondant 2 1/2 in. wide x 8 in. long, for 2 in. pillars cut fondant 2 in. wide x 6 in. long.

step 3

Cover four 3 in. pillars for bottom; four 2 1/2 in. pillars for middle and one 2 1/2 in. and one 2 in. for top; attaching fondant with brush dipped in piping gel.

step 4

Use veining tool to mark indentions on pumpkins. Use large opening of tip 12 to cut yellow eyes, use small opening of tip 12 to cut pupils and noses.

step 5

Use medium round Cut-Out to cut mouth. Attach facial features to pumpkins with damp brush. Roll a 5/8 in. high and 1/2 in. round log of green fondant and attach to top 2 in. pumpkin for stem with damp brush.

step 6

Bake and cool 2- layer 6 and 10 in. cakes. Prepare cakes for globe pillar construction. Ice cake smooth with buttercream. Pipe tip 2 fences on cake sides.

step 7

Pipe tip 12 ghosts with tip 10 arms; tip 2 facial features. Add tip 16 pull-out grass bottom borders. Assemble cakes. Position 2 1/2 in. pumpkin and 2 in. pumpkin stacked on top pillar.

*Note: Combine Orange and Red-Red for orange shown. Combine Lemon Yellow and Golden Yellow for yellow shown. Combine Leaf Green and Lemon Yellow for green shown. Combine Violet and Rose for violet shown.

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