What a great way to celebrate a party! Have the cakes be part of the ?gifts?. Thanks to the easy and flexibility of Ready-To-Use Gum Paste and Fondant, ribbons, bow and appliqués are easy to create and assemble.
In advance, make gum paste trims. Tint gum paste as follows: 3 oz. light green, 14 oz. light rose, 5 oz. medium teal.
To make green bow, roll green gum paste 1/16 in. thick (using pink spacers on rolling pin) by 1 1/2 in. wide. Cut into two 6 in. strips; pinch short ends together and lay on side on cornstarch-covered board to dry. Reserve green gum paste for knot. When bow loops are completely dry, cut 1 strips 3 in. long x 1 1/2 in. wide and wrap around ends of bow and attach with damp brush.
For light rose bow: Roll light rose gum paste 1/16 in. thick and cut 15 to 18 strips measuring 8 in. long x 1 in. wide. Pinch short ends together and let dry on cornstarch-covered board.
For teal curlicues: Roll teal fondant 1/16 in. thick and cut into 1/4 wide strips with lengths varying from 10 to 12 in. long. Wrap strips around dowel rod to curl and gently slide off. Separate curls and let drive on cornstarch-covered board. Continue making curlicues until all teal gum paste is used.
Tint fondant as follows: Tint 1/2 package violet with a small amount of rose, 1/4 package same shade of teal as curlicues, 1/2 package light rose to match bow, 1/2 package medium rose, 1/2 package medium green. Keep covered until ready to use.
Bake cakes as follows: 8 in. square (two, 2 in. layers and one, 1 in. layer); 10 in. square (two, 2 in. layers); 12 in. square (two, 1 1/2 in. layers); 8 x3 in. round (one layer). Let cool. Ice cakes smooth with buttercream. To achieve shade for 12 in. square cake, mix equal parts of Violet and Royal Blue Icing Colors.
For 8 in. cakes: Prepare for
Cover top and sides on 1 in. layer cake with medium rose fondant. Roll out strips of light rose fondant and cut 1/4 in. wide and 3/4 in. wide; attach alternating sizes to cake side. Pipe tip 5 dots on 3/4 in. wide strips (smooth with finger dipped in cornstarch).
For 10 in cakes: Cut 1 in. wide teal fondant strips for package bow; attach to iced cake. Use tip 3 and teal icing to pipe swirls on cake.
For 12 in. cake: Cut 1 in. wide violet fondant strips to fit for ribbons on two sides of cake; attach. Cut small and mediums stars with cut-outs and randomly position on cake.
For 8 in. round:
Cover top of cake with medium green fondant. Cut a 3/4 in strip of medium green fondant to fit around top edge of cake. Cut 1 in. medium green circles using large open side of large tip (either 1M, 2A or 2B). Position on cake. Place 8 in. round on 12 in. square cake. Position bows and curlicues on top of cakes. Place cakes on stand.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.
Surprise Packages Cake is rated
4.6 out of
Rated 5 out of
It's great I love it
Date published: 2014-07-28
Rated 5 out of
felo bakers cookies and c from
the suprise package cakes were not very hard to bake and decorate, i used a medium size pan.prepared it by applying cooking fat then tossed all purpose flour round for easy removal of the cake.
measured the ingredients and i used the creaming method to cream butter and sugar . then i would add flour alternatly with the eggs.i poured the butter on the prepared pan and baked at 180 degrees centigrade on the midlle rack of the oven for one hour,though i started checking if cooked when 45 min ended,i removed from oven waited 5 min then turned on wire rack to cool.the following day i covered the cake using wilton ready made fondant icing tintend with blue food colour, then i decorated with white fondant bows previously made from wilton fondant icing and cut using the wheel and cutter from wilton. the resaults were amazing. thanks
Date published: 2013-03-06
Rated 5 out of
I am getting ready to use these pans for my daughters upcoming wedding and bridal showers... Can't wait to try them out...