A Very Merry Go Round Cake
Complete your holiday party with A Very Merry-Go-Round. Gingerbread boy cookies border each of the two tiers of this cake. Seasonal treats, such as spice drops and candy canes, complete the decorations.
Tint 12 oz. fondant brown and red combination; roll out 1/8 in. thick.
Using second smallest cutter from set, cut 14 gingerbread boys; let dry on cookie sheet dusted with cornstarch.
Using royal icing, pipe tip 2 dot and string facial features and trim on gingerbread boys.
Tint 6 oz. fondant red and reserve 6 oz. white; roll out 1/8 in. thick. Using knife, cut 1/4 in. strips of each color and wrap around top half of hidden pillars, attaching with damp brush; set aside.
Ice cakes smooth in chocolate buttercream, 1/2 in. thick on sides.
Immediately comb sides with Icing Sculptor, using yellow blades with U-shaped edge.
Insert hidden pillars into 10 in. cake, so that fondant strips rest just above cake. Position 6 in. cake on separator plate.
Pipe tip 1M rosette top and bottom borders. Cover top tier with tip 1M rosettes, adding a second row in center.
Position spice drop and sprinkle nonpareils on each rosette.
Position gingerbread boys and small candy canes around cakes. Insert large candy canes.