Fiesta Margarita!

Tools:

• 10 x 2 in. Round Pan
• Mini Wonder Mold Pan
• Tips: 2, 4
• Tip: 199
• Tip: 48
• Tip: 352
• Cake Dividing Set
• Decorator Brush Set
• Easy-Glide Fondant Smoother
• Cake Board
• Fanci-Foil Wrap
• Margarita Candle Set
• 10 in. diameter mixing bowl

Ingredients:

• Red-Red, Christmas Red, Ivory, Lemon Yellow, Kelly Green, BrownIcing Colors
• Buttercream icing
• Ready-To-Use Rolled White Fondant
• Gum-Tex™ Karaya
• Cornstarch

In advance, make sombrero brim: Mix 3/4 pk. of fondant with 2 teaspoons of Gum-Tex; tint light yellow and add ivory to achieve a straw color. Roll out and cut an 8 in. circle; reserve excess fondant. Position circle inside cornstarch-dusted mixing bowl. Immediately imprint fondant with tip 48, pressing close together in vertical and horizontal rows. Let dry. Tint remaining 1/4 pk. fondant red; roll into comma shapes, about 1 1/4 in. long, for peppers. Reserve portion for hat band. Let dry.

Ice 2-layer round cake smooth; divide into 6ths.

Pipe tip 199 elongated shell cactus at each division point; add tip 2 pull out needles. Prepare and cover mini cake with reserved straw-color fondant; smooth. Immediately imprint with tip 48 as for brim. Cut 15 in. long x 3/4 in. wide red fondant hatband; attach around mini cake with damp brush. Position mini cake on brim; place on round cake. Pipe tip 4 bead bottom border. Position peppers and pipe tip 2 vines and stems; add tip 352 leaves. Position candles.

Serves 28.