Go, Diego, Go! Fondant Cake How-To

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Here's how to create the wild and wonderful fondant cake featured in our Go, Diego, Go Party Ideas Guide and Boys Birthday Cake Ideas Guide. The kids will love a jungle adventure!


  • 2 frosted two-layer cakes, 10" and 6" in diameter
  • Buttercream icing
  • 3 boxes pre-rolled White fondant (total 72 oz.)
  • Pre-rolled blue fondant
  • Icing colors in Orange and Lemon Yellow (from icing color kit)
  • Icing color in Kelly Green
  • Sour Twist Straws
  • Royal icing to "glue" vines and leaves


  • Go, Diego, Go! birthday candles
  • Lion cake topper
  • Fondant roller
  • Pizza cutter or paring knife
  • Toothpicks
  • Decorating tip 3 (in 25 pc. decorating set)
  • Decorating tip 352 (in 3 pc. flower & leaf decorating tips set)
  • Tip coupler (in 25 pc. decorating set)
  • 14" round cardboard platter

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  1. You'll be covering your buttercream-frosted cakes with two shades of orange fondant, one for the bottom cake and one for the very top of the smaller cake. Make a small ball of white fondant and knead it until it's soft. Use a toothpick to dot Orange icing color onto the fondant. Knead until the color is evenly distributed and the ball is bright orange. Pinch off a small ball of the orange fondant and add Lemon Yellow icing color a drop at a time to create a pale orange; set aside.

  2. Roll out and smooth the bright orange fondant over the larger cake and trim off excess with a pizza cutter or paring knife.

  3. To make a lime green, knead a smaller ball of white fondant until it's soft. Add dots of Kelly Green and Lemon Yellow icing.

  4. Roll out and smooth the lime green fondant over the smaller cake and trim off excess. Roll out the pale orange fondant and cut a circle to fit the top of the smaller cake. Wet the back of the fondant, and apply it to the top of the cake.

  5. To make the blue stripes, roll out the pre-rolled blue fondant and cut eight strips, each approximately 1" wide by 7" long. Dab the backs of the blue fondant strips with water and apply vertically to the larger cake around the outside edge. You can also use royal icing to "glue" the strips on.

  6. Place the smaller cake on top of the larger cake.

  7. For wild-looking vines, use royal icing to "glue" the Sour Twist Straws* to the cakes so that they appear to be "growing down" from the top edge of the smaller cake and up from the base of the larger cake.

  8. To create the leaves, knead a small portion of white fondant until it's soft. Use a toothpick to dot Kelly Green icing color onto the ball, and knead it again until the color is evenly distributed and the color is leaf green. Set aside half of this ball. Roll out the remaining green fondant. Use a paring knife to free-hand cut 100 leaves in various sizes. Wet the back of the fondant leaves, and attach them to the vines and edges of both cake layers. Use royal icing to "glue" larger leaves. You can also use tip 352 to make leaves with buttercream icing. Note: To give the fondant leaves a 3-D effect, as shown here, shape them as desired and allow to dry for 48 hours before applying to the cake.

  9. To make the twisted vines on the top of the cake, divide the remaining green fondant into two balls, rolling each out into a long, thin rope. Twist these ropes of fondant around each other, and apply with water to the top rim of the smaller cake.

  10. Place Diego birthday candles on top of the cake layers and get ready for a wild celebration!