How to make fondant camouflage

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A camouflage design on a centrepiece cake adds to the decor at a military-themed birthday or graduation party. No matter what your party colours are -- traditional green and brown camouflage or more girl-centric camouflage colours of pink and brown -- you can easily create the perfect look for your cake.

Begin by baking and cooling your cake layers. Fill the layers with your favourite filling, then frost with a thin layer of buttercream to contain crumbs, help the fondant stick and give additional flavour to your cake.

Divide your fondant into two pieces. The larger piece should be about two-thirds of your total fondant. Knead military-green food colouring into the larger piece of fondant. Cover with a clean dishtowel or cling film and set aside.

Divide the smaller piece into two or three equal parts, depending on whether you want to add two or three more colours to your camouflage pattern. Knead your desired food colourings into each piece of fondant. For classic camouflage, use flesh colour, forest green and black or very dark green. Pink camouflage includes flesh colour, light pink and dark pink. Cover the fondant.

Break the smaller fondant pieces into about 20 total pieces. Each piece should measure about two tablespoons. Form the pieces into flat, irregular polygon shapes. This helps create the random pattern of the camouflage.

Sprinkle a generous amount of icing sugar on your work surface. Roll the large piece of military-green fondant into a circle or square large enough to cover two-thirds of the top and sides of your cake. Scatter the small pieces over the fondant in a random pattern. Roll the pieces into the fondant until the layers of fondant blend seamlessly and the shape is large enough to fit over your cake.

Lift the fondant carefully and drape it over your cake. Smooth the fondant across the top and down the sides of your cake. Trim excess fondant around the base. For a clean look at the base, add a military-green fondant ribbon or buttercream piping.

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