Making a groom's tuxedo cake with fondant can help you create a festive, fun and elegant centrepiece for a stag party, rehearsal dinner or wedding reception. A supple, sugar-based dough, fondant is frequently used in cake decorating to create a smooth finish and add a touch of flair to cake designs and decorations. Fondant can be coloured any shade, is easily cut or shaped into decorations and serves as a unique element of formal cake design.
Determine how many people the cake will need to feed and base the size of the cake accordingly. Plan on a 2-by-2-inch serving for each guest.
Prepare the cake according to recipe instructions and pour into greased, floured baking pan(s). Bake until a toothpick inserted into the centre comes out clean.
Allow the cake to air cool for at least 30 minutes, then transfer the cake to a freezer for a minimum of one hour. Freezing the cake will make it easier to frost and decorate.
Remove the cake from the freezer and move a butter knife or spatula along the rim of the pan to gently loosen the cake, then transfer the cake to its serving surface.
Using a sharp, serrated bread knife, carefully trim away any excess cake that rose above the cake pan during baking, creating an even surface from which to work.
Measure the dimensions of the cake to judge the amount of fondant that will be required to cover it.
Create a paper template of your tuxedo design, following your cake's measurements. You will need enough white fondant to cover the entire cake, and enough black fondant to make lapels, buttons and bow tie.
Using a white frosting of your choice, preferably a stiff butter cream, cover the entire cake with an even "crumb coat" to seal in loose crumbs and create a smooth surface. Return the cake to the freezer to chill.
Using a rolling pin or a pasta machine, roll the necessary amount of prepared white fondant to its desired shape and thickness. Immediately cover the cake with the fondant and smooth out any wrinkles.
Add black food colouring to a second batch of prepared white fondant, kneading the dough until it is a uniform shade of black. Using a rolling pin or a pasta machine, roll the fondant to its desired shape and thickness.
Lay your tuxedo template on top of the black fondant and, using a paring knife, cut the shapes of the lapels, bow tie and buttons and place on the appropriate portions of the white fondant-covered cake. Smooth any wrinkles.
Add any additional embellishments to the tuxedo front, such as a pocket handkerchief, boutonnière or button decorations.
Wipe away any stray pieces of fondant, frosting or crumbs and refrigerate the cake until serving.
If you have access to a steaming wand, you can gently pass it over the finished cake to create a "shiny," finished look. Add a touch of flair to the cake's buttons and bow tie by adding embellishments such as silver candies or lustre dust.
Uneven or thinly rolled fondant can tear, so be sure to make an even thickness. Warm fondant can be sticky and hard to apply, so work as quickly as possible for the best results. Black food colouring can stain hands and work surfaces, so use rubber gloves when kneading black fondant and wash work surfaces when finished.