Wilton Raccoon Bandit Cake

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by Wilton Design Team

Wilton Raccoon Bandit Cake

Cute little critter … cute little 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. Reserve 1/2 inch ball of White fondant. Tint 18 oz. of fondant Medium Blue, 1 1/8 inch ball Black, 3 oz. Dark Blue and 2 oz. Light Blue. Use 9 inch fondant roller to roll out Medium Blue fondant 1/4 inch thick. Download and print project template. Use knife and pattern to cut out 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 1/2 teaspoon Gum-Tex into 1 oz. Medium Blue fondant. Use 9 inch fondant roller with Purple guide rings to roll out fondant 1/8 inch thick. Use ear pattern and knife to cut out two ears; reverse pattern for second ear. Use tail pattern and knife to cut tail. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.
  • 4
    Make eyes and tail stripes also 2 days in advance. Knead 1/4 teaspoon of Gum-Tex into 3 oz. Dark Blue fondant. Use 9 inch fondant roller with Purple guide rings to roll out Dark Blue fondant 1/8 inch thick. Use knife and pattern to cut two eyes; reverse pattern for second eye. Cut strips, 1/2 inch wide, for tail. Use damp brush to attach strips to tail. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours.
  • 5
    Make nose, pupils and eye highlights also 2 days in advance. Use 9 inch fondant roller with Pink guide rings to roll out Black and White fondant, separately, 1/16 inch thick. Use straight side of F oval cutout to cut nose from Black fondant. Use straight side of E round cut-out to cut two pupils from Black fondant. Use narrow end of tip 12 to cut eye highlights from White fondant. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours. Reserve remaining fondant.
  • 6
    Prepare batter following recipe directions. Bake and cool 1-layer cake, 2 in. high.
  • 7
    Prepare buttercream icing following recipe directions. Use spatula and icing to ice cake lightly. Cover cake with Medium Blue fondant.
  • 8
    Use tip 3, cut disposable decorating bag and dots of icing to attach belly, head, eyes, pupils, eye highlights and nose to cake. Position tail next to cake. Use scissors to trim two lollipop sticks to 3 in. Insert in top corners of cake, extending 1 in. to hold ears. Use cut disposable decorating bag and thinned fondant adhesive to attach ears to sticks.

Project Details

  • Level:intermediate
  • Time:4 hours

Project Supplies

  • Wilton Decorator Preferred Fondant 24 oz. White 104795455
  • Wilton Icing Colors 1 oz. Black 104103425
  • Wilton Icing Colors 1 oz. Delphinium Blue 104103409
  • 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