Fondant Wrapped Holiday Cakes
Instructions:
Step 1
Rolled Fondant is a distinctive type of icing that is rolled out similar to pastry dough and then draped over cakes. The icing gives a very smooth finish to a cake and is actually easier to use than traditional spreadable icings. Fondant is the most common type of icing used in England and Australia and is used on nearly all Canadian wedding cakes. In these countries, rolled fondant is nearly always placed over marzipan. In the United States, fondant is commonly placed over a thin layer of buttercream.
Step 2
Though stunning, the cakes are easy to prepare. Following are directions for making three different "fruitcake" presents.
Step 3
( Note: To assemble fruitcake packages, follow directions for kneading, coloring, rolling and storing fondant, which are found on packages of ready-to-use rolled fondant.)
Step 4
Cream sugar, butter and vanilla, add egg yolks one at a time. Dissolve soda in buttermilk. Add buttermilk-soda mixture and flour alternately to the creamed butter-sugar mixture. Beat egg whites until stiff and gently fold into batter. (Do NOT beat in egg whites.) Stir in coconut, nuts and dried cherries. Pour batter into prepared pans and bake as directed below.
Step 5
( Note: if there is any leftover batter, make mini-loaf cakes for extra holiday gifts.)
Step 6
YIELD: Makes 6 1/2 cups.
Step 7
Always fill cake pans half full (with batter) to allow for rising.
Step 8
Bake fruitcake in pans at 350°F for 45-50 minutes. Cool in pans 10 minutes; loosen sides with small metal spatula and invert onto greased wire racks. Cool completely.
Step 9
Trim cakes so tops are flat. Spread a thin layer of icing onto cardboard cake square. Place one cake, bottom side down, onto cardboard. Spread icing onto cake and top with remaining layer, trimmed side down, pressing gently to secure.
Step 10
Reserve a small amount of fondant (about the size of a golf ball) set aside. Dust work surface and rolling pin with cornstarch. Add coloring to fondant, one drop at a time and knead according to package directions until just marbled. Do not overmix. Reserve a small amount of green-colored fondant (about the size of a golf ball); set aside.
Step 11
Measure cake per fondant package instructions and roll out fondant like a pie crust to size, lifting and turning the fondant as you roll to prevent sticking. Cover cake with marbleized fondant. Smooth according to package directions.
Step 12
To make curly ribbon
Roll out reserved white and green fondant to 1/8 inch thickness each, lifting and turning fondant according to package directions to prevent sticking.
Step 13
Cut each color fondant into 6-inch long strips, approximately 1/8 inch wide. To create loop, pinch ends of strip together. To create a curl, wrap strip around a pencil and remove. Let shapes stand at least 24 hours or until dry.
Step 14
To secure curly ribbon to package, tint about 3 tablespoons buttercream icing with green coloring. Place one-inch mound onto center of cake. Arrange loops in icing to form bow, propping loops if necessary until buttercream icing dries.
Step 15
Bake fruitcake in pans at 350°F for 70-75 minutes. Cool in pans 10 minutes; loosen sides with small metal spatula and invert onto greased wire racks. Cool completely.
Step 16
Trim cakes so tops are flat. Spread a thin layer of icing onto cardboard cake circle. Place one cake, bottom side down, onto cardboard. Spread icing onto cake and top with remaining layer, trimmed side down, pressing gently to secure.
Step 17
To prevent shifting, place two wooden skewer or dowel rods (same height of cake) through both cakes. Spread cake with a thin layer of icing.
Step 18
Dust work surface and rolling pin with confectioners' sugar. Measure cake per fondant package instructions and roll out fondant like a pie crust to 18 inch circle, lifting and turning the fondant per package instructions to prevent sticking. Cover cake with fondant. To make smoothing easier, cut fondant on opposite sides along length of cake and remove excess fondant (cuts will be covered by ribbon). Smooth according to package directions.
Step 19
To make plaid ribbon
Roll out remaining fondant to 1/8 inch thickness each, lifting and turning fondant according to package directions to prevent sticking.
Step 20
Cut fondant into four 9" x 1 1/2" inch strips (make extra strips to practice painting).
Step 21
Moisten side of cake where you plan to place the ribbon. Place two strips on cake (one on each side). Smooth according to package directions. Let stand until ribbon is dry.
Step 22
To make bow: Pinch ends of each remaining strip together. Place loops on side and let stand until dry, about 24 hours. If necessary fill loops with cotton balls to hold shape.
Step 23
Thin paste color with a small amount of clear vanilla or vodka ( do not use water). Paint plaid pattern onto ribbon with small paintbrush. Let stand 30 minutes or until "paint" is dry.
Step 24
To secure bow to package, place one-inch mound of buttercream icing onto center of cake. Arrange loops in icing to form bow, propping loops if necessary until icing dries, about 30 minutes. Place small strip between ribbons to create "knot".
Step 25
If desired, finish ribbons with "beads" by piping buttercream icing onto edges with number 2 tip.
Step 26
Bake fruitcake in pans at 350°F for 50-60 minutes. Cool in pans 10 minutes; loosen sides with small metal spatula and invert onto greased wire racks. Cool completely.
Step 27
Trim cakes so tops are flat. Spread a thin layer of icing onto cardboard cake circle. Spread cake with thin layer of icing.
Step 28
Dust work surface and rolling pin with confectioners' sugar. Divide fondant into two equal portions. Add one color to each portion, one drop at a time and knead according to package directions until desired color.
Step 29
Reserve a small amount of red fondant. Roll out remaining fondant like a pie crust to 12-inch circle, lifting and turning the fondant per package directions to prevent sticking. Cover cake with fondant. Smooth according to package directions.
Step 30
To make "cookie tin lid", roll green-colored fondant to 9-inch circle. Cut out 8-inch circle, using plate or pan lid as guide. Moisten top of cake with water and place green colored fondant on top of cake. Smooth according to package directions.
Step 31
Roll out remaining green fondant to 1/8 inch thickness. With small star cookie cutter, make six stars. Moisten backs of stars with water and secure to side of cake.
Step 32
Roll out reserved red fondant to 1/2 inch thickness. With small star cookie cutter, make one star. Moisten bottom points with water and secure to top for cake. Roll remaining red fondant into small balls. Moisten with water and secure to top of lid.
Step 33
Note: you may purchase cardboard cake circles to use as a base for these decorated cakes, or cut your own out of standard cardboard.