Recipe Box
Capping Off the Year |
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Tools:
- Oval Pan Set (16 1/2 x 12 3/8 x 2 in. used)
- Topping Off Success Pan
- Tip: 21
- 101 Cookie Cutters Set
- Rolling Pin
- Cake Boards
- Fanci-Foil Wrap
- Roll & Cut Mat
- Cutter/Embosser
- Confectionery Tool Set
- Plastic Dowel Rods
- Brush Set
- 1/2 in. thick foamcore board
- Ruler
Ingredients:
- Royal Blue Icing Colors
- Blue Candy MeltsŪ* (2 pks.)
- Rolled Fondant Primary Colors
- Primary Candy Color Set
- Buttercream Icing
- Cornstarch
*Brand confectionery coating.
In advance: Make graduation cap candy plaque in pan using 2 pks. Candy Melts tinted a deeper shade by adding blue from candy color set. Refrigerate until firm; unmold.
Ice 1-layer cake smooth. Pipe tip 21 shell bottom border. For cord, roll two 1/4 in. diameter fondant ropes, twist together and position on candy plaque hat; flatten slightly. For tassel, shape a 1 x 2 in. yellow teardrop. Position at end of cord; trim to fit. Add a 1/2 in. fondant ball for knot. Score fringe lines using veining tool from Confectionery Tool Set. For button, shape a 3/4 in. ball of blue fondant; flatten and attach with damp brush. Make fondant message and confetti. Roll out various colors of fondant 1/8 in. thick; cut letters using alphabet cutters from set. For confetti, cut 6 x 1 in. wide fondant strips in each color. Cut strips into 1/8 in. squares. Position message and confetti on cake.
Cut two dowel rods to 3 1/2 in. long; insert in cake where top of candy plaque cap will rest. Cut one dowel rod to 2 in.; position where bottom point of cap will rest. Position cap; secure with icing.
Serves 22.
