• 9 x 13 cake
• number 1 cake
• number 2 cake
• white buttercream icing
• black candy beads
• silver sugar crystals
• ribbon picks
• black rolled fondant
• tip #18

Ice 9 x 13 with buttercream. Spray all sides of cake with silver metallic spray. Using the number pans as a pattern, cut a piece of black fondant for each number. Ice both number cakes then lay fondant numbers on top of damp frosting. Lay numbers on top of 9 x 13 cake. Add silver sugar crystals to all empty space left on cake. Using tip #18, pipe shell border around top and bottom of cake. Place candy beads in between every second shell on both borders. Take three ribbon picks together and place them on each corner of the cake.