Bake two cakes in Hexagon Pan 12 x 2 Inch by Fat Daddio's and two cakes in 7 x 2 inch Round Cake Pan by Fat Daddio's using your favorite cake mix. Allow to cool completely. Cover a 13 x 1/2 Inch Round Cake Board with Baby Pink Elite Fondant by Fondx. Knead equal amounts of white rolled fondant and baby pink fondant to lighten the overall color. Stack hexagons and apply a thin coat of white buttercream icing. Roll out and cover cake immediately with lighter pink fondant. Place on covered board. Knead equal amounts of white fondant and light pink fondant until color is uniform. Stack round cakes and apply a thin coat of buttercream icing. Cover immediately with lightest color pink fondant. Stack in center of hexagon cake.
Roll out a rope of white fondant and baby pink fondant; press together gently. Roll out to form a thinner rope. Push one end of rope forward with your right hand while pulling other end of rope toward you with your left hand for "twist" effect. Drape rope ina zigzag pattern, wide at the bottom and smaller as you go up to form "ice cream". Make six full size ice cream pieces and two slightly smaller ones which will be used for the top of the cake. Gently bend ice cream pieces down center of cone over the edge of your hexagon pan, or other cake pan. Allow to dry overnight so that curve is set.
Dots and Ropes
Roll out white, baby pink and light brown fondant. Cut circles of varying sizes using Multi Circle Cutter Clikstix, dusting fondant with cornstarch if necessary to prevent sticking. Apply randomly to cake with a waterbrush. Roll out ropes of white and baby pink fondant. Press together gently, and twist according to instructions for Ice Cream above. Make two ropes and wrap one around base of both cakes.
Knead Chocolate Brown Rolled Fondant with white rolled fondant to create a lighter shade of brown. Roll out brown fondant with a rolling pin. Place diamond texture mat from Texture Sheets Set E - by Makin's over fondant and press down firmly with rolling pin. Measure base of ice cream and cut top of cone to match width. Cut six cones with a diamond shaped spatula, tapering down in an elongated triangle. Cut one additional cone that matches the base of the smaller cones. Reserve for later. Adhere cones with a waterbrush to corner edges of cake. Place curved ice cream atop cone on edge of cake; adhere with a waterbrush. Spritz ice cream with water and sprinkle with Chocolate Jimmies by CK. Top ice cream cones with Red Sixlets by CK.
Roll out pink and white fondant and cut out approximately forty numbers to signify the birthday girl's age (we used eight) using FMM Sugarcraft Alphabet Set Caps and Numbers. Adhere four numbers to each section in between cones with a waterbrush. Randomly add numbers to fondant circles attaching with a waterbrush.
Roll out gum paste very thinly and cut two pieces of desired number (we used Extra Large Number Eight Patchwork Cutter). Lay one number on a flat surface and top with two pieces of 18 guage white floral wire. Wet gumpaste with a waterbrush and place second number on top, pressing gently to adhere. Dust with Super Pearl Sterling Pearl Dust by GSA. Mix Rainbow Twinkle Dust by GSA with alcohol and paint number for added sparkle (make ahead to this point if desired). Top cake with sparkly number and adhere small cone and ice cream scoops to top of cake with a waterbrush.