Bring the cheerful style of a traditional Christmas tree ornaments to your holiday table as well as on your tree! This giant ornament cake is iced in buttercream and decked with fondant cut-out trees and trim.
Make hook. In advance tint 1/8 oz. fondant red. Mix in a pinch of Gum-Tex. Roll into a log 4 1/2 in. long x 1/4 in. dia. Form into hook, place on parchment paper-covered cake board and let dry 24 hours.
Make ornament. Bake cake in sports ball pan. Cool completely.
Prepare buttercream icing. Tint red and light green. Position and assemble cake halves on foil-wrapped cake board. Use spatula and red icing to ice cake smooth. Pat smooth with finger dipped in cornstarch.
Make trim. For trim, use baroque mold and 2 oz. white fondant to mold trim. Attach with damp brush to cover middle seam of cake.
For trees, tint 4 oz. fondant green. Roll out 3/16 in. thick, use flat-sided tree cutter and cut out 14 trees. Attach to cake with damp brush. Use tip 3 and light green icing to pipe tree trunks. Use tip 6 to pipe top three rows of bead branches; tip 10 to pipe bottom two rows of branches.
Make hanger, shape 1 1/2 oz. white fondant into a disc 1 in. x 1 1/2 in. Attach to top of ornament with damp brush. Use a knife and make a small opening at the top 1/4 in. wide and 1/4 in. deep. Insert hook into hole.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.