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Consumers are growing increasingly comfortable with fondant decorated cakes. As a result, bakeries can use this versatile icing to expand their everyday, all-occasion design options. While used almost exclusively for wedding cakes several years ago, fondant is enjoying expanded use as more decorators hone their fondant techniques. These designs are shown on 7-in. round cakes, but are easily modified for larger round or sheet cakes. Remember to leave space for piping last minute messages.
 | 1. For the caterpillar’s antennae, cut two small strips of purple fondant about ¼ in. wide and 1 in. long. Use a ¼-in. round cutter to round both ends of the strips. Cut seven 1-in. circles out of purple fondant for feet. |
 | 2. Cut ½-in.- diameter circles out of white fondant for eyes, and cut out the center of the white circles to fit black pupils. |
 | 3. With a 2 ½-in. round cutter, cut seven circles out of green fondant. Use the cutter to cut a small wedge out of the side of six of the circles so the caterpillar’s body will fit together. |
 | 4. Cover a 7-in. round with yellow fondant. Pipe a white bubble bottom border with tip No. 7. Place the full green circle on the top of the cake for the caterpillar’s head. Then, place the body circles, fitting the trimmed edge to the previous circle. Position the circles so the caterpillar wraps around on the cake. |
 | 5. On the first circle, place the white circles for the eyes, and add the black pupils. Place a small green ball of fondant for the nose, and cut a wedge of purple fondant for a mouth. Place the antennae at the top of the head. |
 | 6. Place small circles of black fondant on top of the antennae. Cut wedges out of the seven 1-in. purple circles, so they fit against the caterpillar’s body. Place two feet on the first circle of the body and one foot on each remaining circle. Use a steamer to make the fondant shiny. This also removes any excess cornstarch from the fondant’s surface. |
 | 1. For the flowers of the flower power cake, you will need petals of purple, green and yellow fondant. Use a 3-in. and 2 ¾-in. flower-shaped cutter to cut out one petal of each color and size. Then, use a 1 ¼-in. flower-shaped cutter to cut two petals of each color. 2. With a round cutter, cut several ¾-in. circles out of each color of fondant, and ½-in. round circles out of brown fondant. Cut ½-in. circles out of the 1 ¼-in. flowers. Layer the petals, from largest to smallest petals, and mix up the colors. Place brown circles in the center of each flower. |
 | 3. Cover a 7-in. round cake with hot pink fondant. Use tip No. 7 to pipe a white bubble bottom border. Place the complete flowers on the cake. Then, place the remaining 1 ¼-in. flowers on the cake, and fill the centers with brown circles. |
 | 4. Add the ¾-in. polka dots and remaining brown circles. Steam the cake. |
 | 1. For the polka dot cake, begin with the bow. From brown fondant, cut a 2-in. wide and 7-in. long strip. Fold one side to the center, then fold the other side to the center. Pinch the center together to form the bow. |
 | 2. Cut a 1-in.-wide and 2-in.-long strip from brown fondant. Flip the bow on top of the strip, and fold each end over to meet in the center of the bow’s back. Then, shape the completed bow. |
 | 3. Cut two 1-in.-wide and 4 1/2-in.-long strips from brown fondant for the bow’s ribbons. Cut one end of each strip in a ‘v’ so the ribbons will fit together nicely when placed on the cake. Then, cut an inverted ‘v’ at the other end of each strip. |
 | 4. Cover a 7-in. round with aqua fondant. Place the ribbons on the top center of the cake, and position the bow where the ribbons meet. |
 | 6. Use tip No. 7 to pipe a brown bubble bottom border. From brown fondant, cut out ½-in. and ¾-in. circles, and place them on the cake. Steam the cake. |