How to Make a Tooth Cake

Updated February 21, 2017

You don't have to be an expert baker to create a tooth-shaped cake for your favourite dental student, hygienist or dentist. You do, however, need to use fondant, which is a bit more difficult to handle than spreadable frosting alone. The difference in appearance is worth it -- the smooth fondant will look much more like tooth enamel than frosting would. You can make your own fondant out of marshmallow or purchase it ready-made at craft stores and baking suppliers.

Place the sheet cake on a foil-covered piece of cardboard.

Cut around the sheet cake with a serrated knife to create a molar shape; search for a picture of a basic tooth shape to use as a guide. The shape is basically a large curve "m" on top with a smaller "w" on the bottom.

Spread a thin later of vanilla icing on the cake to seal the crumbs and to give the fondant something to stick to. It will be covered, so it doesn't have to look perfect.

Knead the fondant until it becomes soft.

Roll the fondant into a thin layer on a confectioner's sugar-dusted surface. The fondant needs to be larger than the cake.

Carefully lift the rolled out fondant -- have another person help, if necessary -- and lay it over the cake.

Press the fondant over the frosting all the way around the base of the cake, Trim off the excess fondant with a sharp knife.

Decorate the cake with icing, if desired. Use ready-to-use tubes of icing or put coloured icing in a zip-top bag and cut a tiny hole in one corner.


You can pipe a happy face on the tooth or just pipe script text.


Fondant dries fast. Work quickly when rolling and placing it.

Things You'll Need

  • Foil-covered cardboard
  • Sheet cake
  • Serrated knife
  • Vanilla frosting
  • 0.907kg. prepared fondant
  • Rolling pin
  • Confectioner's sugar
  • Sharp knife
  • Icing
  • Ziplock bags
Cite this Article A tool to create a citation to reference this article Cite this Article

About the Author

Delaware-based Daisy Cuinn has been writing professionally since 1997, when she became the features editor for her local biweekly music newspaper. She has been a staff writer and contributor to online and offline magazines, including "What It Is!," and Slashfood. Cuinn holds a Bachelor of Fine Arts from Temple University.