Alisa Seidling's Stylish Leopard Print & Flight of Fancy Silicone Onlay™ Cake Tutorial

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TOOLS

Marvelous Mold Flight of Fancy Silicon Onlay™

Marvelous Mold Leopard Silicon Onlay™

Food safe paintbrush

Plastic fondant tool (I used Wilton’s #5)

Offset or small spatula

New sponge –  I used a sea sponge for more variation in texture

Pasta machine and rolling pin

Small knife or pastry cutter

MATERIALS

10” cake drum covered in fondant and wrapped with faux bling

6” fondant covered cake (white)

8” fondant covered cake  (red)

Black fondant (approximately 5 oz.)

Red gel food coloring

Clear vanilla or vodka to thin food coloring

3mm silver dragees or pearls

Fondant glue – 3 parts corn syrup to 1 part water

Small amount of royal icing to secure tiers and bow

Gumpaste bow

Jewelry charm for bow center (optional)

SPONGE PAINTING LEOPARD TIER

1. Thin a small amount of the gel coloring with clear vanilla or vodka on a palate or plate.  Use a paintbrush to spread the color around in a large enough area to dip the sponge.

   

2. Randomly dab the color onto the white fondant covered cake using a pouncing motion with the sponge.  As the color begins to dry, brush the sponge back and forth lightly over the colored areas again to give a slight brushed look.  This can also be done with a soft dry paintbrush.

   

3. Allow the color to dry completely before applying Marvelous Mold Leopard pattern.

APPLYING SILICON ONLAYS™ TO TIERS

1. 1. Knead a small amount of tylose powder to black fondant to stiffen slightly – I used about ¼ tsp. to 5 oz. fondant.
      

   2. Roll fondant to a #3 setting with a pasta roller – approximately 1/16” thick if you are using a rolling pin.  (Settings may differ depending on the brand of pasta machine you have).
      

   3. Lightly dust  Leopard Silicon Onlay mold with cornstarch.
      

   4. Position fondant sheet over mold, rolling in several directions until the desired pattern begins to cut through the fondant.
      

      

   5. Brush over the fondant with fondant glue before removing excess fondant to ensure all areas of the design are coated.
      

      

   6. Remove the excess fondant from edges on onlay and any pieces you do not want included in the cake design.
      

      

   7. Apply silicone onlay to fondant, aligning the bottom of the mold with the bottom of the cake.   Use your fingers to press design into place.

      

   8. Carefully remove silicon onlay, making sure design pieces are adhered to the cake as you peel back the mold.  I used my fondant tool to gently press any pieces that did not adhere to the cake completely.

      

      

   9. A fondant smoother was also used to make sure the fondant design was well adhered and uniform.

      

   10. Continue applying the design around the tier, using alignment guides on the Silicon Onlay to space the design.
       

   11. The same technique was used for the top of the Leopard cake tier, applying the silicon onlay to the middle of the cake top and then filling in where needed with extra leopard spots that were molded and then placed individually, using an offset spatula.
       

   12. For this cake design, the bottom ¾” of the leopard spots design before they completely dried into place in order to add a fondant ribbon in a smooth fashion.
       

   13. Cut a ¾” strip of fondant rolled to a #3 thickness,  brush lightly with fondant glue and place at the bottom of the tier.

       

FINISHING TOUCHES

1. Place bubble straws in bottom tier for support.  Stack cakes as you normally would, using dots or royal icing to secure the tiers.

2. Just to the inside of each tip of the Flight of Fancy design, make a small indentation with the handle end of a paintbrush and dot with fondant glue. Place dragees at each indentation.

3. Place fondant bow and charm center on the bottom of the top tier using royal icing.