Chimney Champ Cake Zoom

Chimney Champ Cake

This Santa cake loves being the center of attention at holiday parties. Here he?s caught in a chimney made of crisped rice cereal treat bricks!
Makes: Cake serves 12. Each whole brick serves 1.
Skill Level: None

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Step 1

In advance: Make 20 bricks in Petite Loaf pan. Prepare cereal treat mixture and press into lightly greased cavities. Release immediately onto greased waxed paper-covered boards. Cut 2 bricks in half. Cover all with plastic wrap until needed. Also: Tint 24 oz. fondant red; roll out small portion 1/8 in. thick. Cut letters using cutters from 101 Cutter Set.

Step 2

Bake and cool cake in snowman pan. Position on wrapped foamcore board. Lightly ice hat area. Use tip 5 to outline and fill in eyes and mouth (smooth with finger dipped in cornstarch).

Step 3

Cover face with tip 16 stars; overpipe nose for dimension. Use tip 18 to pipe reverse shell beard and moustache and elongated shell eyebrows.

Step 4

Roll out remaining red fondant 1/8 in. thick. Cut a 6 x 15 in. hat and attach; shape a tapered, pleated top and fold toward side. Pipe tip 1M zigzag brim and rosette pompom.

Step 5

Position bricks on board with icing "mortar." Pipe tip 1A pull-out snow on chimney top (smooth with finger). Tint 16 oz. fondant green. Roll out fondant 1 in. thick. Use mitten cutter to cut 2 shapes (reverse one shape for opposite mitten).

Step 6

Position mittens and letters.

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Copper Icing Color ((for skin tone shown))




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The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

Reverse shells look spectacular as top and bottom borders and as framed areas on your cake.

Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.

Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.

One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.

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