Make
the "King": Roll out red and blue fondant 1/2 in. thick. Cut out red
torso and blue pants using patterns. Smooth and round out edges. Using
scissors cut 1/2 in. wide sleeves on torso piece and pant legs on pants
piece; smooth edges to shape. Insert end of brush handle into open end
of sleeves and pants legs. Use ball tool to open bottom of torso.
Insert pants into torso and position on chair; attach with damp brush.
Roll a 1 in. diameter ball of light brown fondant for head. Attach to
torso. Roll tiny balls for nose and ears; attach, use FoodWriter™
marker to add eyes and mouth. Shape 2 teardrop shapes of light brown
fondant each 3/4 in. long for hands. Using embroidery scissors, cut
fingers and shape. Trim as necessary and insert into sleeves, attach
with damp brush. Roll black fondant 1/8 in. thick x 1/2 x 1 in. for
remote. Smooth edges and position in hand, shaping fingers around it.
Shape a 1 in. x 1/2 in. piece of yellow fondant into a cone for beer
glass. Cut 2 white fondant circles 1/2 in. diameter and attach to top
of glass for foam and to bottom of glass for base. Attach to hand with
damp brush. To make crown, roll out yellow fondant 1/16 in. thick x 3
1/2 x 3/4 in. Using scissors, cut points for crown. Overlap ends and
attach with damp brush. Using tip 1 and buttercream icing, pipe hair on
head, position crown. Roll 2 logs white fondant 1 x 3/8 in. for socks.
Shape for feet, taper ends and insert into pants. Position king on his
chair.
For
slippers, roll 2 shapes 1 1/2 x 1/2 in. smooth ends, open back using
dog bone tool. Set aside. To make 1 large, 2 medium, and 4 small towers
that will be inserted into cake more stable, attach plastic dowel rods,
cut 1 in. shorter than height of cake, to bottom of towers. Stand tower
upside down; attach cut dowel rod to base with melted candy.
Refrigerate until firm.
Make
Castle: Bake and cool 2-layer long loaf cake, each layer 2 1/2 in.
high. Ice, stack and prepare for fondant covering. Tint 48 oz. fondant
light gray. Cover cake with fondant; reserve leftover fondant for later
use. Position cake on baseboard. For bricks, imprint sides with
smallest square Cut-Out on front and sides only. Blend 6 oz. white
fondant with 4 oz. blue fondant packet; add blue icing color to deepen
to desired shade. Roll out 1/8 in. thick; using turret peak patterns
cut out 4 small, 1 medium, and 1 large. Brush turret peaks lightly with
Piping Gel; attach fondant pieces, wrapping around peaks. Roll out
black fondant 1/8 in. thick. Cover towers using remaining gray fondant.
Imprint bricks using smallest square Cut-Outs. Using Cake Corer, cut
out areas where towers will be placed. Insert 1 large and 2 medium
towers in cake. Attach 4 small towers to front of castle with thinned
fondant adhesive. Use patterns to cut door and large window for cake
sides and towers. Attach with damp brush. For window ledges, roll out
yellow fondant 1/8 in. thick; cut out circles using large open end of
tip 1M, then cut circles in half and attach. For stonework around tower
windows, shape balls of dark gray fondant in various sizes from 1/8 to
1/4 in.; flatten and attach. For bunting beneath windows, roll out red
fondant 1/16 in. thick. Using knife cut 1 1/2 x 2 in. strip. Form folds
in fondant by placing 1 skewer under bottom edge of strip and 1 on top,
next to the first skewer. Repeat with more skewers to form 3 folds.
Remove skewers and gather fondant at each end. Pinch ends of fondant
and taper; trim as necessary. Brush back of strip with damp brush and
attach below windows. For battlement squares on top border, rollout
light gray fondant 1/4 in. thick; cut 18 squares using smallest
Cut-Out. Attach battlement squares with thinned fondant adhesive.
Decorate Back of Castle. Big Screen
TV: Roll black fondant 1/16 in. thick, cut out 5 x 3 in. piece. Attach
to back castle wall with damp brush. Cut strips 1/4 in. wide and attach
to screen with damp brush for a frame. Table: Roll light brown fondant
1/8 in. thick, cut 2 1/4 x 1/2 in. piece for tabletop. Cut 2 legs 1 1/4
x 3/8 in. Attach to back castle wall. Roll out red fondant 1/4 in.
thick and using large open end of tip 1M to cut out circle. Cut in
half, roll slightly to widen for bowl and attach to wall on table.
Bookcase: Roll light brown fondant 1/8 in. thick, cut 3 1/2 x 4 1/2 in.
piece. Attach to wall. Cut 3/8 in. wide strips and attach to form top
and sides of bookcase. Cut 1/4 in. wide strips and attach for shelves
and base. Cut various colors widths and lengths for books, attach with
damp brush. Decorate using buttercream icing and tip 2: Pipe message on
TV; add dot popcorn in bowl.
Lightly
brush base board at back of castle with piping gel. Roll 8 oz. light
brown fondant 15 x 6 in. and position for floor. Imprint wood planks in
3/8 in. x 3 in. sections, staggering each row. Tint 20 oz. fondant
green. Roll out 1/8 in thick. Lightly brush base board at front of
castle with piping gel. Cover front and sides of board. Roll various
shades of grey fondant into assorted size balls for stones. Flatten
slightly and attach for walkway. Roll out 1 and 3/4 in. diameter balls
for bushes. Imprint with small end of veining tool for texture. Roll
3/4 in. logs and cut into various lengths 3 1/2 to 4 in. long. Shape,
imprint for texture and position all along front and sides of castle,
securing with damp brush. Position king in chair with hassock; place
slippers at side. |