By LeeAnn B.
This is great for parties, gatherings, or just to make for the joy of cake decorating.
| 1–2 boxes|| white cake mix|
| 1 container|| butter cream icing (Wilton works best.)|
| 1–2 cups|| white fondant|
| 1–2 cups|| fondant in another color (If you want a true red or a true black, you should purchase these colors.)|
| 1–2 tubes|| food gel|
| 1–2 || 8" round cake pans|
| 1 roll|| wax paper|
| 1|| pencil|
| 1 pair || scissors|
1. Prepare your cake mix according to the box or your recipe. If you're doing a 1-layer cake, use only one box of cake mix and separate the mixture into two bowls. If you're doing a 2-layer cake, put each box of mix in a separate bowl.
2. Use the food gel to color one of the cake batters. Mix thoroughly until the entire batter is the solid color you are looking for.
3. Trace your cake pan with a pencil onto a sheet of wax paper. Cut out and line the bottom of your pan with the circle of wax paper. (This will keep the cake from sticking to the pan when you go to remove the cake after cooking.)
4. Ladel ¼ cup of cake batter for the first color into the 8" cake pan. Spread out the cake batter evenly in the pan.
5. Ladel ¼ cup of cake batter for the second color on top of the first color. Spread out the cake batter evenly trying not to mix the colors.
6. Continue to alternate the batter by color until all the batter has been put into the cake pans.
7. If you want to include feet, you will need to save batter to create 2 cupcakes.
8. Bake according to the package directions.
9. Let the cake set until it is not hot anymore without allowing it to become cold.
10. Remove the cake from the pans when it feels "in between temperatures." Be sure to peel the wax paper off the bottom of the cake.
11. Let your cake sit upside down to get cold before you ice it.
12. If the top of your cake is not flat, use a sharp knife or a cake leveler to make the top of your cake flat.
13. Put a small dollop of icing on the cake board or plate on which the cake will sit. This will serve to hold the cake in place.
14. Center the cake on the cake board or plate.
15. If you are creating a 2-layer cake, place icing on the top of the bottom layer. If you are using a pastry bag, put the icing in the bag, roll up the cuff, and pipe a line around the edge of the cake. (NOTE: Thicker fillings will need about 2 rings of icing around the edge while thinner fillings will need more icing.)
16. After you have piped your icing around the edge, spoon your filling into the center where there is no icing and spread it out. Smooth it out but do not make it very thin.
17. Place your second cake upside down on top of the cake you just iced.
18. Ice the entire cake either using the pastry bag or with a knife. If you use a pastry bag, scoop the icing into the bag with your palette knife and put it into the bag. Roll the cuff back up and pipe a line around the cake, starting at the bottom. Spin the cake around as you go if you’re using a turntable. Work your way up until the sides are covered. Next, circle around the top of the cake. When the whole cake is covered, use the palette knife to smooth out the icing. Wipe the icing off your knife if it is gathering up on it. It’s okay if you get crumbs, but try to avoid that. Make the icing as smooth as possible. Any bumps will show through your fondant. If you are not using a pastry bag, scoop up some icing with your palette knife and put a blob on the top of your cake. Smooth out the icing as good as you can. Crumbs are okay, but try to avoid them. Scoop up more icing, and smooth it out around the sides of the cake. Get everything as smooth as possible – any bumps will show through the fondant.
19. Measure your cake. Start at the bottom edge, then go over the top, and finally back down. Add a few inches to allow for fitting the fondant over the cake.
20. Roll out your fondant on a mat in a circular shape. The diameter of the shape must be the length you measured on your cake.
21. Pick up the mat with your fondant on it, centering the fondant over the cake. Slowly peel the fondant off the mat, being sure not to let it tear.
22. Smooth the fondant on the top of the cake with your hands.
23.Work the fondant down the sides of the cake, smoothing it out. Try to work on each spot the whole time, not allowing it to pleat.
24. Using a knife or pizza cutter, cut the excess fondant off of the cake.
25. Roll out the black fondant.
26. Use a knife or pizza cutter to cut black zebra stripes.
27. Dip a food brush into a cup of water and brush the water on one side of a stripe.
28. Stick the stripe onto the cake. The water will hold it in place. You can use stripes to cover any part of your cake, including places there are finger prints or small tears.
29. Continue making and placing stripes.
30. Cut two triangular pieces of black fondant for ears. Stick these to the cake.
31. Cut rectangular piecs of black and white candy melts. Place them in a line between the ears to create a mane.
The next steps will detail how to create feet.
32. Cut the two cupcakes in half.
33. Ice the enter cupcake, except the inside that was exposed after you cut it in half.
34. Cut a piece of fondant a but larger than the half cupcake. Lay it on top of the cupcake.
35. Smooth the fondant over the cupcake.
36. Use the knife or pizza cutter to trim off the excess fondant, leaving a border of about ½ inch around it.
37. Ice the inside portion of the cupcake.
38. Fold the excess fondant under the cupcake. (You may need to cut slits in the fondant to cover the cupcake smoothly.)
39. Stick the cupcake half onto the cake, using the icing on the inside of the cupcake as "glue."
40. Repeat steps 33–39 for the other cupcake halves.
41. Make a tail out of leftover blank and white fondant, attaching it with water and a toothpick.
42. Add a nose and eyes.