Wilton Honor Roll Scroll Graduation CakeBack to category
Wilton Honor Roll Scroll Graduation Cake
Treat the graduate to the Wilton Honor Roll Scroll Cake. The cap, diploma and curls, as well as the attached side strips, are made of fondant. Looking for something girlier? Use a different shape for your cakes or use 3 shades of her school colors!
- Time:2 hours
1Project time does not include neither the time it will take to bake nor cool the cake. The "prep" time for the fondant cap is also not included in the project time.
2Make fondant cap, scroll and curls in advance. For Cap: Tint 16 ounce fondant Dark Brown combined with a little Red-Red. Roll out 1/8 inch thick, trace pattern with toothpick and cut out. For scroll, roll out White fondant 1/8 inch thick, trace pattern and cut out. Cut a 3/4 inch wide Dark Brown strip for ribbon and attach with damp brush. Using veiner tool from tool set, score line on cap and folds on scroll. For tassel, tint 2 oz. fondant Light Brown and make a 1/8 inch x 2 inch long rope. For fringe, cut a 1 inch x 1-1/2 inch rectangle, then cut thin slits, stopping 1/8 inch from edge. Wrap fringe around rope. Attach to cap with damp brush. For button, roll a 1/4 inch Dark Brown ball; flatten and attach with damp brush. Reserve all leftover Dark Brown fondant for cake stripes and board. Let cap and scroll dry on cornstarch-dusted board. When dry, attach lollipop stick to back with melted candy, leave 3 inch at bottom to insert in cake. Let set. To make approximately 72 curls (see step 5 below), add 3 teaspoons of Gum-Tex to 48 oz. of White fondant; knead well.
3For Cake: Prepare 2-layer cakes for stacked construction (place a dowel rod in the center of the base tier, place top tier directly on center, sharpen one end of a wooden dowel rod, push it through all tiers and cakes boards to the base of the bottom tier). Prepare for rolled fondant by lightly icing with buttercream. Knead fondant until it is a desired consistency (confectioners sugar can eliminate stickiness). Lightly dust your smooth work surface (or Roll 'n Cut Mat) and rolling pin with confectioners sugar. Gently lift fondant over rolling pin or slip cake circle under fondant. Position fondant on cake and smooth the fondant over by using the Smoother in the middle of the cake top, working outwards and down the sides. For striped side panels, make colors as follows: for Light Brown, combine a 1 inch ball of Dark Brown with 10 ounce of White fondant; for Medium brown, combine a 1-1/2 inch ball of Dark Brown with 8 ounce of White fondant. To make stripes, cut panels to match hexagon side measurements, and alternating 1/8 inch wide Dark Brown strips with 1/4 inch wide Medium and Light Brown strips. Attach to cake with damp brush, trimming to fit as needed and using Smoother to blend seams. Use excess fondant to make additional colored fondant if needed.
4Cut a triple-thick cake board to accommodate cake with a bottom layer of curls. Add White fondant to reserved Brown fondant to make approximately 48 ounce of Medium Brown. Cover prepared board with fondant; smooth. Position cakes; attach curls with melted candy. Insert cap and position scroll.
5Roll out fondant 1/8 inch thick and cut approximately 72 strips, 1 inch x 7 inch. Roll strips in loose curls, leaving flat surfaces open and giving some longer uncurled tails. Let dry on side, on cornstarch-dusted board. Curls will be attached to cake and board with melted candy.