How to make a Tiffany box cake

Updated February 21, 2017

Ever since Audrey Hepburn stared into the window at Tiffany & Co. in the 1961 film "Breakfast at Tiffany's," that robin's egg blue box with white bow has been instantly recognisable. Receiving a gift from Tiffany can have a special meaning and you can give a nod to the company's signature packaging by creating a Tiffany box cake.

Cake preparation

Mix and bake two boxes of cake mix in the square cake pans. Allow the cakes to completely cool for 45 to 60 minutes.

Cut off 2.5 cm (1 inch) around the edges of one of the cakes. This is the bottom layer.

Smooth any crumbs from each layer carefully with the cake smoother.


Don the plastic gloves. Put the commercial fondant in the mixing bowl. Mix 9 parts sky blue food colouring and 1 part lemon yellow food colouring to make teal. You might need a little less yellow to make the Tiffany blue. Add the food colouring to the fondant. Knead the fondant until it turns the right shade of blue.

Roll out the fondant until it is 3 mm (1/8 inch) thick. Place the fondant over the bottom layer of cake. Use your hands to smooth the fondant over the cake.

Repeat S\steps 3 through 5 to make more fondant for the top layer, or the lid of the Tiffany box cake.

Insert three wood cake dowels into the top of the bottom layer of the cake. Leave 1.3 cm (1/2 inch) of the dowel sticking out of the top of the cake.

Place the top layer of the cake onto the bottom. The dowels secure the top layer in place.

Ribbon fondant

Roll out the white fondant into a large oval at least 37.5 cm (15 inches) long and 7.5 cm (3 inches) wide. Cut two 37.5 x 5 cm (14 x 2 inch) pieces of fondant for the ribbons.

Place one of the ribbon fondant pieces vertically over the cake. Place the ribbon off-centre, 2.5 cm (1 inch) from the left edge. Place the other ribbon fondant horizontally 2.5 cm (1 inch) from the top of the cake, overlapping the other ribbon. Make sure the ribbons are long enough to fit over the sides of the cake.

Roll out another piece of white fondant 15 cm (6 inches) long and 25 cm (10 inches) wide to make the bow. Cut two 12.5 x 5 cm (5 x 2 inch) pieces. Cut two 10 x 5 cm (4 x 2 inch) strips. Cut one 5 x 5 cm (2 x 2 inch) piece of fondant. Place the 5 x 5 cm (2 x 2 inch) piece of white fondant where the two ribbon-shaped pieces meet to make the centre of the bow.

Place one end of a 12.5 x 5 cm (5 x 2 inch) piece of white fondant at the bow's centre. Fold the other end underneath so it meets in the middle of the bow. Repeat on the other side.

Cut one end of each 10 x 5 cm (4 x 2 inch) piece in a 6 mm (1/4 inch) angle from the corners. Press these ribbons on the cake under the bows, place them so they appear to be coming out from beneath the bows.

Use a black icing pen to print "Tiffany & Co." next to the bow.


If you do not have 22.5 x 22.5 cm (9 x 9 inch) cake pans, you can use larger pans and simply cut off the excess to make the square shapes.

Things You'll Need

  • 2 22.5 x 22.5 cm (9 x 9 inch) square cake pans
  • 2 boxes cake mix
  • Knife
  • Mixing bowl
  • Plastic gloves
  • Sky blue food colouring
  • Lemon yellow food colouring
  • Fondant
  • Rolling pin
  • Smoother
  • Cake dowels
  • Black icing pen
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About the Author

After attending the University of Missouri St. Louis, Stephanie Rempe worked as a documentation manager in the finance industry 10 years before turning to her first love, writing, which she's been doing professionally since 2008. She currently divides her time between Missouri and her fiance's hometown in Oregon. In addition to her freelance writing, Rempe is working on a romance novel and short stories.