Colorful Cake

by Janell Smith
(Louisiana)

To make this multi-colored cake, I baked a 4", 6", and 9" round cake and leveled them. After they were completely cooled, I filled and iced them with a thin crumbcoat then put them in the fridge to firm up. When they were chilled well, I iced them with colorful buttercream and chilled them a while longer.

In the mean time, I colored fondant blue, orange, red, and lime green. For the top tier, I cut out different sized circles and attached them to the cake with a little water.

For the second tier, I cut an index card into the shape of a diamond and used that as a template to cut out my fondant diamonds. I placed the card diamond on top of my fondant and cut around it with a small pizza cutter. I let them sit for a few minutes so they could harden a little and then attached them the the cake with a little water.

For the third tier, I cut strips of blue, orange, and white fondant and attached them to the cake by brushing a little water on the back of them.

I doweled the bottom two tiers and stacked them on top of each other then drove a center dowel through all three tiers to hold it in place.

I mixed gold luster dust with a little lemon extract and painted gold accents on the cake.

To finish it off, I piped a beaded border on the top and bottom of the cakes using a round tip 5, I think it was.

The birthday card is an edible image backed by a piece of dried fondant.