Book Smart Graduation Cake

Book Smart Graduation Cake

A fun and easy cake that you can customize for your graduate.
Book Smart Graduation Cake

How To Make It

Book Smart Graduation Cake

Getting Started


Step 1

This fun graduation cake can be personalized to fit the grad. Swap out the book titles to fit your sense of humor or the grads favorite subjects. Stack as many books as you need to server your crowd.

Bake three sheet cakes using the Fat Daddio's rectangle pans. The bottom cake is an 11X15X2, the middle cake is 9x13x3 and the top cake is a 9x13x2.

Step 2

Roll out a piece of Satin Ice Dark Chocolate Rolled Fondant Icing to cover the board. You may knead a small amount of Satin Ice White Rolled Fondant Icing in with the brown to make a lighter brown. Before you place the fondant on the cake drum, roll over the fondant with the Wood Design Rolling Pin 16 inch by GSA.

Apply a thin layer of butter cream icing to the cakes. Make sure not to apply a thick layer, this will take away the look of the sharp edges of the books.

Step 3

To create the sides of the book, measure the length of the front and both side. Add those measurements together. If your cake is an 11x15x2 your measurements will be 37 inches. Also measure the height of your cake. Roll out a long strip of Satin Ice White Rolled Fondant Icing at least a few inches larger than you measured. Use the shell side of the PME Blade & Shell Modeling Tool to emboss the look of the pages. Make sure that the rounded side of the tool is down so that the tool does not dig into the fondant. Gently glide the tool length wise across the fondant from one end to the other to make the groves for the pages. Once you are finished with the lines use a straight edge to cut the length and width you will need for your pages. If you need to, you may use a damp paper towel to lightly moisten where the pages need to be placed. This will help the fondant adhere to the cake sides. Carefully wrap the strip of fondant around the outer edge of the cake, trimming the ends flush at the binding of the book. Do not cover the binding side of the book.

Step 4

Measure for the binding and the cover of the book. Measure the width of your cake and the thickness adding a 1/4 inch. Also measure the length of your cake adding a 1/2 inch. The 1/4 inch and 1/2 inch will be the overhang for the cover. Knead about 1 teaspoons of CAI Tylose Powder per pound of Satin Ice Rolled Fondant Icing . This will help the cover to hold its shape without sagging. Roll out a large piece of fondant and roll with the Crepe Rolling Pin 16 inch by GSA or the Linen Look Roller - Long by Holly Products to give the "covers" texture. Use a straight edge to cut out your cover. Lay your cut out piece of fondant texture side down on a piece of cardboard. This will help support the fondant as you line it up next to the binding of the cake making sure you have a 1/4 inch overhang on both ends. Carefully tip the cardboard up covering the top of the cake. At this point your cake should start to look like a book. Use a ball tool to make the indentation at the binding of the book.

Step 5

To create the bottom cover, cut strips of fondant 1/4 inch thick using the JEM Strip Cutter #3. You will need 3 strips one for the top of the book, one for the bottom and one for the side. Use a Water brush to glue the fondant strips to the edges of the cake to create the look of a bottom cover. Make the strips about an inch longer than what you need so you can miter the corners together. Repeat this process with the rest of your books.

Step 6

After the books are stacked it is time to name your books. For the lettering I used Satin Ice Ivory Rolled Fondant Icing mixed with a little CAI Tylose Powder to cut out the letters. Roll it out very thin. I used setting #4 on an Pasta & Gumpaste Roller- Atlas . I used the FMM Alphabet Set for the thin books and Clikstix by Windsor Tooling Company for the thicker book. With the extra pieces of fondant you can cut strips to dress up the binding of your books.

Step 7

To finish off my stacked books I made the diploma for the top of the book. Cut a small piece of Satin Ice White Rolled Fondant Icing and rolled it up like a sausage leaving it loose. Then use your fingers to pinch the middle. Cut a strip of Satin Ice Red Rolled Fondant Icing for the ribbon. To finish off your diploma dissolve a little Old Gold Luster Dust by GSA with clear spirits or lemon extract and paint the edges of the diploma to give it that old look.

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