Learn how to create this hot air balloon design from this celebration cake tutorial by Lori Ann Mahoney of Lori’s Custom Cakes.
- Two 6×4” cakes, stacked and covered on a covered cake board decorated with ribbon
- Hot air balloon template (available on www. cakemastersmagazine.com)
- 400g Satin Ice White Fondant
- Martha Stewart Alphabet Silcone Mold
- Wilton Jewelry Fondant and Gum Paste Mould
- FMM Funky Alphabet & Number Tappit Cutter Set
- CMC or tylose powder
- Wilton pink airbrush colour
- 2½” round cutter
- Craft (X-acto) knife
- Small rolling pin
- Small paintbrush
- Palette knife
Print out two copies of the hot air balloon template. Cut out one template around the edges to have the balloon as a whole. Cut the other template into individual sections and label the sections 1-5. Divide the 400g of fondant into three balls, two at 140g and one at 120g. Add a teaspoon of CMC to one of the 140g balls and roll it out to 0.5cm thick. Take the whole template and cut around it with a craft knife. Set it aside to dry for 4-6 hours. You should have some white fondant left, add this to the other 140g ball of white fondant.
Take the ball of 120g of fondant. Dip a toothpick into the pink airbrush colour and mix it thoroughly into the ball of fondant, you may need to do this two or more times until you have reached your desired shade of pink. Roll out the fondant to 0.5cm thick. Take the second template and cut out sections 1, 3 and 5. Set aside for 2-4 hours to stiffen. Take the second ball of 140g with the remainder of the white fondant from Step 1 and roll it out to 0.5cm thick. Cut out sections 2 and 4.
Roll out the remainder of the white fondant. Cut a 4cm (1½”) square with the ruler for the basket of the hot air balloon. Cut out ten 5x0.65cm (2x¼”) wide strips. Lay the strips on the square to create a basket weave pattern. Use the paintbrush and a tiny bit of water to adhere the strips to the square. Clean up the loose sides with the scalpel. Leave to one side until ready to decorate the cake.
Roll out the white and pink fondant and cut a piece of each colour 10x6cm (4x2½”). Then, cut each separate piece into eight 0.65cm (¼”) strips. Line up the colours alternating each time to form a 20cm (8”) strip. Take the round cutter and cut away half circles from the tops of the strips. Set aside until ready to decorate the cake.
Create the borders with the pearl mould. Lightly dust the moulds with cornflour and push in the white fondant. Cut away the excess with the palette knife. You will need around three strips. Use the same method with the letters mould. For the number, roll a thin piece of white fondant. Dust the number cutter and the fondant with cornflour. Let it sit for at least 20 minutes, then proceed to cut the number one out using the tappits. Set all of these items aside until ready to decorate the cake.
Take the cut out whole hot air balloon and brush it with a light layer of water to adhere the sections, using the template as a reference. Set aside until ready to decorate the cake.
Roll some small balls of white fondant into thin sausages to later be attached as the balloon strings (to the basket). Cut some small flags according to the size of the hot air balloon template using a ruler.
Time to decorate! Start by finding the centre bottom of your cake and attach the strips from Step 4. This is the base of where everything else will be placed on the cake.
Attach the basket just above the border and the balloon just above the basket. Make sure to leave enough room for the strings. Add the pearl border, letters and number.