Graduation Cakes

These two graduation cakes were sure a treat to make. I had a theme to work with for the 2017 Cake – New horizons and trails ahead – frosted and fondant covered and decorated 12″ and 10″ tiers, three filled layers each.

For the 2018 Cake, the class colours (black and gold) were chosen and an elegant style was set and so I was able to just imagine the cake for this one and, in the end, tried to create what I had imagined.

I made the two tiers, three filled layers each, frosted and covered with fondant, and for the third, the cap, I baked the cake in a bowl so I could have the round/dome graduation cap base. I covered the cap and mortarboard with frosting and then black fondant, and attached a black fondant ‘rope’ and ‘tassel’ from a ‘button’ on the top.

I made butter cookies, using the cap/mortarboard cookie cutter I’d ordered from Amazon. After rolling out the cookie dough, I cut out each cookie and placed each one on the parchment lined baking sheet. I pushed a long cookie stick (Wilton) into the bottom of each cookie. It took practice from other cookie stick “baking events” to stagger the cut cookies on the sheet to allow room for the sticks. Essentially, placing a cut cookie in one direction down one side of the pan (sticks inward) and turning the pan and placing cut cookies down the other side (sticks inward / parallel to the first row).

After the cookies cooled completely, I frosted them with Royal Icing and wrote the graduate’s names and piped the tassels also. After the cake was delivered and assembled, I put the cookies (still on sheets for transport) around the tiers of the cake. In this case, I used gold paper straws as decorative “sleeves” for the sticks into the cake tiers. This method looks much nicer than the white cardboard sticks.

Royal Icing
2 egg whites
1 Tblsp Lemon Juice
3+ Cups Powdered Sugar
Mix until very smooth/well blended
Pipe an outline (#4 tip) on each cookie, let dry/harden and then “flood” each cookie with a tablespoon of frosting, quickly smoothing it to the ‘edges’ (hard frosting outline). Again, allow to dry/harden completely
With a smaller tip (#2)
(add powdered food colouring to royal icing to colour)
‘write’ on each cookie – names, sayings, designs, whatever.
Again allowing to dry completely.

I *lift the cookies with a *spatula. Tip: resist picking them up by the stick off the baking sheet :-/ *experience! 

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