Do I have to use fondant for the pages?
No, but fondant makes the cleanest “paper” look. If you do not want fondant, you can pipe the pages with stiff buttercream and drag a toothpick through it to mimic page lines. It tastes great, just looks a little more like frosting (because it is).
How do I keep fondant from sweating?
Sweating usually happens when a cold cake hits warm, humid air. Chill the cake to set it, then bring it to room temp still in the box or loosely covered so it warms gradually. If it sweats, do not touch it until the moisture evaporates, or blot very lightly.
Can I make this with a boxed cake mix?
Absolutely. Use a 9 x 13-inch vanilla mix. The decorating method is the same.
What is the easiest way to make page lines?
Score the fondant gently with a toothpick or a butter knife. Keep the lines imperfect on purpose. Real pages are not laser straight.
Can I write on it?
Yep. Use edible marker, gel food color mixed with a drop of vodka, or softened chocolate. If you want that “ink on paper” look, go light and a little uneven.
How do I cut it so it still looks like a book?
Slice straight down across the width, like you are cutting “rows” of pages. Avoid cutting right on the center crease for the first few slices if you want the illusion to stay crisp on the serving table.
