Wilton Festive Fox Cake

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by Wilton Design Team

Wilton Festive Fox Cake

Trot into your next party with this adorable cake!

Project Details

  • Level:intermediate
  • Time:4 hours

Project Instructions

  • 1
    Project time does not include the time neither to bake nor cool cake, nor for fondant projects to dry. Note that with this cake, some of the fondant shapes need to be made a couple of days before serving the cake.
  • 2
    Make head 2 days in advance. Tint 1 oz. of fondant Black and 18 oz. Orange. (Note: combine Copper with Peach for Orange shown.) Reserve remaining White fondant. Use 9 inch fondant roller to roll out Orange fondant 1/4 inch thick. Download and print project template. Use knife and pattern to cut Orange head. Place piece on cornstarch-dusted cake board. Let dry, at least 24 hours.
  • 3
    Make ears and tail also 2 days in advance. Knead 1/4 teaspoon Gum-Tex into 1 oz. Orange fondant. Use 9 inch fondant roller with Purple guide rings to roll out Orange fondant 1/8 inch thick. Use knife and pattern to cut two ears; reverse pattern for second ear. Use knife and pattern to cut Orange tail. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.
  • 4
    Make belly and eyes also 2 days in advance. Knead 1/4 teaspoon Gum-Tex into 1 oz. White fondant. Use 9 inch fondant roller with Purple guide rings to roll out White fondant 1/8 inch thick. Use knife and patterns to cut belly and eyes. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.
  • 5
    Make nose, pupils, eye highlights and tail tip also 2 days in advance. Use 9 inch fondant roller with Pink guide rings to roll out Black and reserved White fondant, separately, 1/16 inch thick. Use straight side of F oval cut-out to cut Black nose. Use straight side of E round cut-out to cut Black pupils. Use narrow end of tip 12 to cut White eye highlights. Use 9 inch fondant roller with Purple guide rings to roll out Orange and White fondant 1/8 inch thick. Use knife and pattern to cut White tip of tail. Use knife to trim out triangles. Use damp brush to attach tip to tail.
  • 6
    Prepare batter following recipe directions. Bake and cool 1-layer cake, 2 inch high.
  • 7
    Prepare buttercream icing following recipe directions. Use spatula and icing to ice cake lightly. Cover cake with Orange fondant.
  • 8
    Use tip 3, cut disposable decorating bag and dots of icing to attach belly, head, eyes, pupils and eye highlights to cake. Prepare thinned fondant adhesive following recipe directions. Use scissors to trim lollipop sticks to 3 in. Insert sticks into top corners of cake, extending 1 in. to hold ears. Use brush and thinned fondant adhesive (1-1/2 inch Ready-To-Use White Rolled Fondant and 1/4 teaspoon Water) to attach ears to sticks. Position tail next to cake.

Project Details

  • Level:intermediate
  • Time:4 hours

Project Supplies

  • Wilton Decorator Preferred Fondant 24 oz. White 104795455
  • Wilton Icing Colors 1 oz. Copper 104103414
  • Wilton Icing Colors 1 oz. Peach 104103407
  • Wilton Icing Colors 1 oz. Black 104103425
  • Wilton Gum-Tex Karaya 6 oz. Gum Paste Shaper 104105020
  • 3-1/2 Cups of Your Favorite Cake Batter
  • Your Favorite Buttercream Recipe
  • Wilton Roll-N-Cut Mat 104106118
  • Wilton Fondant Rolling Pin 9 inch 104105836
  • Wilton Fondant Roller 20 inch 104105842
  • Wilton 20 inch Rolling Pin Guide Rings 104105826
  • Wilton 6 inch Square Pan
  • Wilton Cut-Outs Dual-side Fondant Cutters Rounds 104793687
  • Wilton Cut-Outs Dual-side Fondant Cutters Ovals 104793691
  • Wilton Decorating Tip No. 3 104103110
  • Wilton Decorating Tip No. 12 104103096
  • Wilton Decorating Brush Set 5 pc. 104793678
  • Wilton 10 inch x 16 inch Cooling Grid 104106022
  • Wilton Straight Spatula 11 inch 104106124
  • Wilton Easy-Glide Fondant Smoother 104726982
  • Wilton Disposable Decorating Bags 12 inch 104105894
  • Wilton 6 pc. Cake Boards 10 inch x 14 inch 104105908
  • Cornstarch
  • 4 inch Lollipop Sticks
  • Plastic Ruler
  • Knife
  • Food-Safe Scissors
Download Project Template