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Leprechaun Hat Cake

Embrace the Irish traditions on St. Patrick's Day by making this festive hat cake with Satin Ice green, yellow and black fondant.

By Anne Heap
Pink Cake Box


  • Fondant colors: Bright green, green, yellow, black
  • 8” cake (2-3 layers)
  • 12” green board
  • Paring knife
  • Paintbrush & Water
  • Pizza cutter
  • Rolling pin
  • Powdered sugar
  • Yard stick
  • Shamrock cutter 1.25"
  • Square cutters 2” and 1.5"
  • Vodka for airbrushing (optional)

Cover the cake:
Using the Satin Ice green fondant, cover the cake and cake board. Instructions for these steps can be found on our Learn the Basics page.

Making the shamrocks:
Begin by rolling out Satin Ice bright green fondant to about 1/16 of an inch thick. Use a rolling pin and powdered sugar to prevent sticking. Cut out shamrock using a 1.25" shamrock cutter. Repeat the steps to cut out 3 shamrocks. 



Leprechaun-hat-3.jpg#asset:16153Making the buckle:

Roll out Satin Ice yellow fondant to 1/16” thick. Use a 2” square cutter to cut out a square.


Use a slightly smaller square cutter  – about 1.5” to cut a square out of the 2” square. You will have a square picture frame piece when you are done.


Use a pizza cutter to make a small strip about ¼” thick by about 1” long. Use a paintbrush to wet the back of the strip with water.


Attach the strip to the bottom of the square to make a buckle.



Rolling the band:
Roll out black fondant into a long strip about 25” long. Use a ruler and a pizza cutter to cut a band about 1” thick and about 21” long. Pick up your strip carefully to ensure it’s not sticking to the table.


Use a paintbrush and water to wet the base of the entire cake.


Attach the black strip to the base of the tier.


Use a paring knife to cut the end cleanly.

Paint water onto the back of the buckle. 

Apply the buckle to the front of the cake.


Wet the back of the shamrocks and place them as if it’s coming out of the band. Repeat the steps until you have all 3 applied.



Optional step to shine your finished cake:
Airbrush the final cake with vodka to remove any excess sugar. If you don’t have an airbrush use a large soft bristled brush. 

Anne’s flavor recommendation for this cake:
Guinness Chocolate cake with toffee caramel filling. YUM!

Photography by Tania Pineiro-Colamarino

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