Giant Ornament Cake
Additional Information
Step 1
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.
Step 2
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.
Step 3
Decorate ornament.
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.
Products
Christmas Red Icing Color
Red-Red Icing Color ((Combine Christmas Red with Red-Red for red shade shown))
Gum-Tex
Favorite cake recipe or mix
Kelly Green Icing Color
cornstarch
Products
![Decorator Preferred 9" Angled Spatula](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dwdf994065/images/product/409-7698/409-7698DP9iAn11083 prd.jpg?sw=89&sh=89&sm=fit "Decorator Preferred 9" Angled Spatula")
Plastic ruler
12 in. Disposable Decorating Bags
Knife
Cake Boards
Fanci-Foil Wrap
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.
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.
