Ever since Audrey Hepburn stared into the window at Tiffany & Co. in the 1961 film “Breakfast at Tiffany’s,” that robin’s egg blue box with white bow has been instantly recognizable. Receiving a gift from Tiffany can have a special meaning and you can give a nod to the company’s signature packaging by creating a Tiffany box cake.

Things You'll Need

Cake Preparation

Mix and bake two boxes of cake mix in the square cake pans. Allow the cakes to completely cool for 45 to 60 minutes.

Cut off 1 inch around the edges of one of the cakes. This is the bottom layer.

Smooth any crumbs from each layer carefully with the cake smoother.


Put on the plastic gloves. Put the commercial fondant in a mixing bowl. Use 9 parts sky blue food coloring and 1/2 part lemon yellow food coloring to make teal. Check the color before continuing. It may need a touch more yellow. Add the food coloring to the fondant. Knead the fondant until it turns the right shade of blue.

Roll out the fondant until it is 1/8 inch thick. Place the fondant over the bottom layer of cake. Use your hands to smooth the fondant over the cake. Use the same method make more fondant for the top layer, or the lid of the Tiffany box cake.

Insert three wood cake dowels into the top of the bottom layer of the cake. Leave 1/2 inch of the dowel sticking out of the top of the cake.

Place the top layer of the cake onto the bottom. The dowels secure the top layer in place.

Ribbon Fondant

Roll out the white fondant into a large oval at least 15 inches long and 3 inches wide. Cut two 14- by 2-inch pieces of fondant for the ribbons.

Place one of the ribbon fondant pieces vertically over the cake. Place the ribbon off-center, 1 inch from the left edge. Place the other ribbon fondant horizontally 1 inch from the top of the cake, overlapping the other ribbon. Make sure the ribbons are long enough to fit over the sides of the cake.

Roll out another piece of white fondant 6 inches long and 10 inches wide to make the bow. Cut two 5- by 2-inch pieces. Cut two 4- by 2-inch strips. Cut one 2- by 2-inch piece of fondant. Place the 2- by 2-inch piece of white fondant where the two ribbon-shaped pieces meet to make the center of the bow.

Place one end of a 5- by 2-inch piece of white fondant at the bow’s center. Fold the other end underneath so it meets in the middle of the bow. Repeat on the other side.

Cut one end of each 4- by 2-inch piece in a 1/4-inch angle from the corners. Press these ribbons on the cake under the bows, place them so they appear to be coming out from beneath the bows.

Use a black icing pen to print “Tiffany & Co.” next to the bow.


  • If you do not have 9- by 9-inch cake pans, you can use larger pans and simply cut off the excess to make the square shapes.

References and Resources

Baking 911: Decorating 101: Tinting