1. Supplies (plus a ruler and cornstarch)
1. Supplies (plus a ruler and cornstarch)
2. Use equal parts Gumpaste and Fondant (that will make it less breakable, but a little heavier.)
2. Use equal parts Gumpaste and Fondant (that will make it less breakable, but a little heavier.)
3. Roll out a rectangle
3. Roll out a rectangle

4. Cut into strips (these are 1"x4"). You will need 12 , but work in chunks so they don't dry out (cover the ones you aren't working with).
4. Cut into strips (these are 1″x4″). You will need 12 , but work in chunks so they don’t dry out (cover the ones you aren’t working with).
5. Drape strips over dowel.
5. Drape strips over dowel.
6. Wet the inside edge.
6. Wet the inside edge.

7. Seal edges together.
7. Seal edges together.
8. Remove the dowel.
8. Remove the dowel.
9. Cut into point.
9. Cut into point.

10. Turn on side and let it dry.
10. Turn on side and let it dry.
11. Make a circle with 12th strip.
11. Make a circle with 12th strip.
12. Cut out a circle of fondant, and then let all pieces dry... overnight if possible.
12. Cut out a circle of fondant, and then let all pieces dry… overnight if possible.

13. Attach strips with royal icing.
13. Attach strips with royal icing.
14. Add another, trimming as necessary to make them fit.
14. Add another, trimming as necessary to make them fit.
15. Repeat until the first layer is complete.
15. Repeat until the first layer is complete.

16. Begin next layer.
16. Begin next layer.
17.
17.
18.
18.

19.
19.
20.
20.
21.
21.

22. Attach the tube on top.
22. Attach the tube on top.
23. Let it dry for 24 hours.
23. Let it dry for 24 hours.
bow



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Kasey (Guest Author)

About Kasey (Guest Author)

Kasey has been making cakes for 5 years, both in Florida and California. She specializes in fondant cakes and has a good eye for detail.