Recipe Box
Hats Off to the Holidays! |
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Tools:
- Mini Wonder Mold
- Brush Set
- Roll & Cut Mat
- Perfect Height™ Rolling Pin
- Easy-Glide Fondant Smoother
- Cutter/Embosser
- Confectionery Tool Set
- Round Cut-Outs™
- 6 in. Cake Circles
- Fanci-Foil Wrap
Ingredients:
- White Ready-To-Use Rolled Fondant (24 oz. needed)
- Rolled Fondant Primary Colors Multi-Pack (2 pks. needed)
- Rolled Fondant Neon Colors Multi-Pack*
- Sky Blue Icing Color
- Buttercream Icing
*Note: Mix 1/2 pack of neon purple with 2 oz. of white fondant for purple shown. Mix 1/2 pack of primary blue with 2 oz. of white fondant and add a little Sky Blue icing color for blue shown.
Bake and cool cakes. Position on individual foil-covered circles. Prepare for rolled fondant. For red hat, cover cake with red fondant; smooth with Easy-Glide Smoother. Roll out white fondant 1/8 in. thick and cut circles using smallest round Cut-Out; attach with damp brush. For purple/blue hat, roll out fondant 1/8 in. thick and cut into 1/2 in. wide strips; position strips alternately on cake. For green/red hat, dot mark bottom of cake in 2 in. wide sections. Roll out red and green fondant 1/8 in. thick. Cut into 2 in. wide x 3 1/2 in. long sections, taper top end to 1/4 in. wide. Position on cake. For pompoms, roll 1 1/2 in. diameter balls of white fondant; attach to cake top with damp brush. For hatbands, roll 3/4 in. diameter x 13 in. long logs of white fondant; attach to base of cakes with damp brush. To create fluffy look, insert large end of veining tool in fondant at various angles.
Each serves 1.
