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Surprise Packages Cake


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.
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Step 1

In advance, make gum paste trims. Tint gum paste as follows: 3 oz. light green, 14 oz. light rose, 5 oz. medium teal.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

For 8 in. cakes: Prepare for stacked construction. 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).

Step 8

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.

Step 9

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.

Step 10

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.

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You know how much flair curling ribbon adds to a package. Here's the easy way to make fondant curls. Curliques also are great used for hair, tails and confetti streamers.

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.

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Surprise Packages Cake is rated 4.6 out of 5 by 22.
Rated 5 out of 5 by from It's great I love it
Date published: 2014-07-28
Rated 5 out of 5 by 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 5 by from I am getting ready to use these pans for my daughters upcoming wedding and bridal showers... Can't wait to try them out...
Date published: 2013-03-05
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