Wilton Graduation Cap Fondant Cake

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by Wilton Design Team

Wilton Graduation Cap Fondant Cake

You did it, grad! Now celebrate with cake!

Project Details

  • Level:intermediate
  • Time:weekend project

Project Instructions

  • 1
    Three days in advance of serving cake, make the fondant mortarboard by kneading 1/4 teaspoon Gum-Tex Tylose Powder into 2 oz. Black fondant. (You can download and print the project template if you need help with the mortarboard.) Use fondant roller with Orange guide rings to roll out Black fondant 1/8 inch thick. Use pattern and knife to cut out mortarboard. Use small end of veining tool from set to score dimension lines for square top of cap. For tassel string, roll a log of White fondant 1-3/4 inch long x 1/8 inch diameter. Use damp brush to attach to mortarboard. For tassel fringe, roll a log of White fondant, 1 inch long x 1/4 inch diameter. Use knife to cut strips at one end of log for fringe, leaving 1/4 inch uncut at opposite end. Use damp brush to attach log to string. Roll a Black fondant ball for button, 1/4 inch diameter. Use damp brush to attach to mortarboard. Let dry 2 days. Reserve remaining fondant.
  • 2
    Two days in advance of serving cake, prepare 12 cups of batter following recipe directions. Bake and cool two 6 inch cake layers and two 8 inch cake layers. Level, torte, fill and stack layers on same-size cake circles for 2-layer cakes that are four inch high. Use spatula and White decorator icing to lightly ice cakes smooth.
  • 3
    One day in advance of serving cake, prepare thinned fondant adhesive by mixing 1-1/2 inch ball of reserved Black fondant with 1/4 teaspoon water. Knead water into fondant until it becomes softened or sticky. Use damp brush and thinned fondant adhesive to attach dowel rod to back of mortarboard, leaving 4 inch extended at bottom. Let dry, about 2 hours.
  • 4
    On the same day you are completing Step 3:
    •Roll out Black and White fondant, separately, 1/8 inch thick. Cover 8 inch cake with Black fondant and 6 inch cake with White fondant. Use small end of veining tool from set and plastic ruler to score random lines on sides of 6 inch cake in various directions. Reserve remaining fondant. Prepare cakes for stacked construction.
    •Use veining tool to mark division points approximately 1-5/8 inch apart at top and bottom of 8 inch cake. Use small end of veining tool to lightly score a diagonal line from each top division point to the bottom two division points to the right at the bottom. Score three more lines below, 1/8 inch apart, below each line. Continue scoring lines around cake, then repeat to score groups of diagonal lines in the opposite direction to the left.
    •Prepare royal icing according to package directions. Use tip 3, a cut disposable decorating bag and royal icing to pipe a line over each scored line. Let set, about 10 to 15 minutes. Use liner brush and reserved Gold edible accents/lemon extract mixture to paint over lines and mortarboard tassel.
    •Use Black edible color marker to draw random lines and dots on 6 inch cake. Use tip 3 and royal icing to pipe random lines, leaving a section open in front of cake for diploma medallion. Continuing with work for the 6 inch cake, tint 1 oz. fondant Red. Use fondant roller with Blue guide rings to roll out red, reserved White and Black fondant, separately, 1/16 inch thick. Use straight side of square cut-outs to cut one “B” size square in Black, one “C” size square in Red and one “D” size square in White. Attach squares together with damp brush. Use damp brush to attach medallion to cake. For stars, roll out Black fondant 1/8 inch thick. Use straight side of “F” star cut-out to cut about 10 stars. Use damp brush to attach stars to cake. Use Black edible color marker to draw diploma.
    •Stack cakes on cake plate. Insert mortarboard in cake top.

Project Details

  • Level:intermediate
  • Time:weekend project

Project Supplies

  • •Wilton Gum-Tex Tylose Powder, 24 oz. of Decorator Preferred Fondant in White and 48 oz. of Fondant in Black, Roll-N-Cut Mat, 20" Fondant Roller & Fondant Guide Rings, Fondant/Gum Paste Tool Set, Decorating Brush Set, Two 6 inch x 3 inch & 8 inch x 2 inch Round Cake Pans, 10 inch x 16 inch Cooling Grid, Cake Leveler, 8" Cake Circles, 9" Angled Spatula, 4-1/2 lb Tub of Ready-To-Use Decorator White Icing, Bamboo Dowel Rods, Royal Icing Mix, No. 3 Decorating Tip, Disposable Decorating Bags, Gold Pearl Dust, Pure Lemon Extract, Extra Fine Tip FoodWriters Edible Primary Color Markers, Red-Red Icing Color, Dual-side Fondant Cutters in Stars & Squares
  • •Your Favorite Cake Recipe, Food-Safe Scissors & Cake Plate
Download Project Template