Graduation Cap Cake
I started by baking two oval pans of chocolate cake. While those were cooling, I worked on the mortar board. For this I cut a cardboard cake board into a square (about 9 inches by 9 inches). I also used the point of a pair of scissors to cut a hole in the center of the board. This hole became important later.
Then I cut two pieces of rolled white fondant: one the exact size of the board and another slightly larger. The larger one was put below the board, so that when I flipped it over later the seams would be on the bottom. Using buttercream icing, I "glued" the fondant pieces to the board. Then I used a lollypop stick to poke a hole through the fondant where I had already cut a hole through the board.
I sealed up the edges by adding a bit more icing on to the edges of the larger piece of fondant and then folding the edge over the side.
While the fondant dried, I cut each cake into two layers and then filled and stacked the four layers. I pushed two lollypop sticks (cut to the same height as the cake) into the cake to stabilize it. Then I frosted the edges with enough white icing to cover the chocolate cake. I only put a light layer of icing on the top since it would be covered by the mortar board.
I piped small dots of icing along the border (I used tip #3 for those of you who are cake decorators). Then I added some pink roses and leaves that I had made out of buttercream icing.
When the fondant mortar board had dried, I put it on top of the cake and shoved one last lollypop stick through the center. I left this lollypop stick longer so that I'd have something to tie the tassel to. I made the tassel myself with some string and a bit of ribbon.
After tying the tassel to the center stick, I rolled another small piece of fondant into a ball and dropped it over the stick so that it was covered completely.
And that was it!