Well I'm only fairly new to cake decorating however the few cakes I have made for my family have been a hit and now word of mouth has got around and now have someone who I don't know that wants me to make them a cake.

They are leaving it up too me and I would love to try and make the exploding star cake like below. The one thing I'm not sure about is how to go about doing the exploded fondant look on the top. Can someone give me some tips on how to cut it out or some instructions??
Also once that is cut want it explose the cake underneath and make the cake start to go stale or is that why you put silver balls or a piece of cut out fondant over it?

Any instructions on this kind of cake or tips would be soooo GREAT!!!

The Planet Cake book by Paris Cutler has all the instructions you need to make the exact cake.

I would guess that the fondant isn't really peeled back and the triangles are applied and the edges are covered by the dragees. I looked up the book suggested by the previous poster and it looks awesome...another title to add to my amazon wish list

Thanks for the replies. I would love to get the planet cake book however it wouldn't get here in time for when the cake is needed and I live in a very isolated area and our small book store doesn't have it.
Do you have the book cags31?? If someone does would you be so kind to email me the instructions from out of it for this cake? My email is [email protected]

Thanks so much

Hi, You might find this interesting

http://www.flickr.com/photos/mka900/3395760669/in/set-72157615994330825/

If you want the explosion to be another color. Take a circle the size you need. Cut as in the video...Then dry on a former. empty paper towel roll etc. Then attach with royal icing or I sometimes use alittle melted chocolate.

Hope this helps also

Thanks so much for the tips. I soooo wish our book store had the planet cake book.

As for the link given, do you think I could just put a circle of fondant on top of the crumbcoat, then cover all with another colour of fondant and cut as per video. Instead of covering with all fondant, then a circle, then all fondant again. Would that work?

I don't think it could be frosting under there or the curls wouldn't be clean and pretty... they would stick to the frosting, wouldn't they?

This is how we were taught to do this cake at Planet Cake 101- except for the baking paper between the circles- they use cornflour.

On top of your ganached/buttercream cake place a fondant circle in contrasting colour. Lay a circle of baking paper on top of this. Then place another fondant circle on top. Brush this one lightly with water or syrup. Now cover the whole cake as normal with fondant. Use a very sharp knife in a downward cutting motion ( not dragging the blade) to make your four cuts. Peel back the cuts carefully . Dont forget to remove the baking paper! There are two examples of this cake in my photos.

PS The reason for the baking paper is because you can feel/see you have cut deep enough without going through to the bottom circle which is sealing the cake. And yes it is three layers in total!

I've made this style of cake serval times and was taught it by a professional.

She told me putting the round white fondant under the coloured fonant before your cover it is complicating it way to much.

We covered the cake as normal then we got a round cutter and cut a white circle, wet the back with a bit of water and stuck it in the middle of the cake.

Then we got the two different coloured pieces of fondant both rolled out separately and put them on top of each other (so you have a layer of white and a layer of your colour), cut that with the same size circle cutter then divide that circle into 8 pieces (like a pizza) you then place theses around the ouside of the white circle (using a bit of water to 'glue) that is on the cake, which gives the bursting look.

This worked really well as there wasn't issues with one pieces of fondant under another and the cake finish was still really smooth and neat looking. I think that as a beginner there are less way for this to go wrong than the other method

ooh...thats clever too pankake...when I 1st saw this picture thats how I imagined it was done. If you're going to cover the center with dragees or a figure bursting out of the cake or whatever even if the seams aren't perfect noone will see them.

That sounds like it would be much easier! Just thought since it is a Planet Cake design I would post how PC teach their students to do it. It is after all Basics 101