If you want to take a break from the usual circular or square cake, you might consider baking a hexagon cake -- a cake with 6 sides. Hexagon cake pans are available at baking vendors and online stores, and may come in a set with different sizes for layer cakes. You will essentially make a hexagon cake exactly as you would a circular or square cake, but with a hexagon pan. Also, because hexagon cakes obviously have more sides, a slightly different technique is used for icing.
Use a cake recipe of your choice. Keep in mind that not all recipes are the same and thus ingredients will vary; the ingredients shown here will be for a simple chocolate cake for demonstration. Grease your hexagon pan with either cooking spray or butter. Preheat the oven to 177 degrees Celsius.
Mix the following ingredients in a large mixing bowl: 2 cups flour, 2 cups sugar, 3/4 cup baking soda, 1 cup freshly brewed coffee, 3 eggs, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup olive oil and 1 cup milk. Beat all ingredients at high speed with an electric mixer for about 2 minutes, or until evenly blended. Pour batter into the hexagon cake pan. Bake for 30 minutes.
Wait to cool, which may take up to an hour. Remove the cake from the pan. Ice the cake with buttercream frosting if you plan to lay fondant over it; otherwise, use a frosting of your choice. Ice the cake as you would a square cake, spreading the icing evenly on each side.
Slowly lay the fondant over the cake, making sure the fondant splays evenly on each side. Smooth each side to get rid of air bubbles and tears. Take extra care when laying fondant on a hexagon cake, because the many sides can increase the risk of the fondant tearing.
Put the cake on a turntable or a lazy Susan to turn the cake while icing.
Be careful when laying out fondant, especially for beginners. Due to the many sides, the fondant may tear if handled without care and caution