Rolling Pin
Best Gift Ever! Cake
Ingredients:
- Easy-Add Royal Blue Icing Color Add to shopping list Royal Blue Icing Color
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add Black Icing Color Add to shopping list Black Icing Color
- Easy-Add Copper Icing Color (light skin tone) Add to shopping list Copper Icing Color (light skin tone)
- Easy-Add Ready-To-Use White Rolled Fondant Add to shopping list Ready-To-Use White Rolled Fondant
- Easy-Add Gum-Tex™ Add to shopping list Gum-Tex™
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
- Black shoestring licorice
- cornstarch
- Large marshmallows
Makes:
Cake serves 13.
Tools:
- Easy-Add 10 x 2 in. Heart Pan Add to shopping list 10 x 2 in. Heart Pan
- Easy-Add Mini Loaf Pan Add to shopping list Mini Loaf Pan
- Easy-Add Tip: 4 Add to shopping list Tip: 4
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Round Cut-Outs™ Add to shopping list Round Cut-Outs™
- Easy-Add 101 Cookie Cutter Set Add to shopping list 101 Cookie Cutter Set
- Easy-Add Brush Set Add to shopping list Brush Set
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
- Easy-Add Roll-N-Cut Mat Add to shopping list Roll-N-Cut Mat
- Easy-Add Easy-Glide Fondant Smoother Add to shopping list Easy-Glide Fondant Smoother
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
- Easy-Add 8 in. Lollipop Sticks Add to shopping list 8 in. Lollipop Sticks
- 7/8 in. Wide Pink Ribbon
- Florist Wire
Instructions:
Step 1
At least 48 hours in advance: Tint 8 oz. fondant copper; mix with 1/2 tsp. of Gum-Tex. Make fondant head, ears and foot: Roll out copper fondant mixture 1/4 in. thick; cut head using largest round cutter from 101 Cookie Cutters Set. Cut ears using medium round Cut-Out, trim to shape and attach to head with damp brush. , insert a 2 in. piece of licorice in head. In royal icing, pipe tip 4 outline mouth, dot eyes and cheeks. Shape a small ball of copper fondant for nose; attach with damp brush. Shape reserved copper fondant into an oval foot, 3 1/4 long x 1 1/2 in. wide x 1/2 in. thick; for toes, roll five 3/8 in. balls; attach with damp brush. With lollipop stick, indent two 1/4 in. deep holes in top of foot to mark for insertion of sticks.
Step 2
Bake and cool 1-layer (2 in. high) 10 in. heart cake (use firm-textured batter such as pound cake) and one mini loaf cake, 1 in. high. Position heart cake, pointed end up, on foil-wrapped board, cut large enough to fit gathered top piece. Fill in indented center of heart with buttercream. Cut sides of loaf cake at an angle to taper toward bottom; bottom should measure 3 1/2 in. wide. Loaf cake will support gathered top piece. Prepare cakes for rolled fondant; cover separately with fondant and smooth with Fondant Smoother. For gathered top, roll out fondant 1 in. thick; cut a 5 x 12 in. rectangle. Gather rectangle at its base into a triangular shape, curving the top two points outward and forming folds with your fingers. Position loaf cake so that tapered side is 1 in. above point of heart cake; position gathered fondant top over loaf cake, attaching to heart cake with damp brush.
Step 3
For head support, insert 2 marshmallows on sticks into cake sides, extending about 4 in. Position head. Insert 2 sticks in top of foot and insert end in cake. Write tip 5 message in buttercream. Make ribbon bow and position at neck of bundle.
