Everyone knows that the night before Christmas is filled with visions of sugarplums and sweet treats from Santa, and with this Sweet Dreamers Christmas Cake, you can literally bring those dreams to life! Featuring four sleeping children, this amazing Christmas cake is a great way to add a personal touch to your holiday celebration. Top this festive Christmas cake with candied sugar plums, candy canes, lollipops and gingerbread men and give your kids a treat that will be sure to give them “sweet dreams” throughout the holiday season!
Prepare fondant. Knead
1 teaspoon Gum-Tex into 10 oz. fondant. Reserve 2 1/4 oz. white. Tint fondant as follows: 2 oz. violet/rose combination (for violet), 2 oz. brown/red-red combination (for brown); 2 oz. Christmas red; 2 oz. red-red; 1 oz. kelly green; a 1 1/8 in. dia. ball of golden yellow/lemon yellow combination (for yellow). After shaping candies, let all dry on cornstarch-dusted boards for 24 hours.
Make pinwheels and candy canes. Roll logs, 1/4 in. dia. x 6 in. long, one in each color (except brown), five in white. Twist together one colored log and one white log to make two-tone ropes , 1 1/4 in. dia. For candy canes, cut a piece, 4 1/2 in. long; curve end. Make two. For pinwheels, roll into a spiral, 1 1/4 in. wide. Use fondant adhesive to secure ends. Make three. Insert lollipop sticks 2 in. deep into candy canes and 3/4 in. deep into pinwheel candies. Use fondant adhesive to secure.
Make gingerbread cookie shapes. Roll out brown fondant 1/4 in. thick. Use gingerbread boy and girl cutters from 12-pc. holiday mini metal cutter set to cut one of each shape. Use piping gel in cut bag to outline bodies and clothes for gingerbread couple. Attach white and rainbow nonpareil details. Use brown extra fine tip FoodWriter edible color marker to draw mouths on couple.
Make gum drops. Roll tinted fondant (except brown) into dome shapes, 1/2 in. high. Let dry 24 hours. Brush with piping gel then roll in white sparkling sugar. Make two of each color.
Make sugar plums. Roll violet fondant into a ball, 3/4 in. dia. Make three. Let dry 24 hours. Brush with piping gel. Roll in lavender sugar. Roll green fondant into a log, 1/8 in. dia. x 3 in. long. Cut into 1/2 in. long pieces. Shape one stem and one flat leaf. Use fondant adhesive to attach to sugar plum.
Make cupcakes. Dust peanut butter cup candy mold cavities with cornstarch. To make bases, press fondant into mold and remove. Make one yellow and one brown. Use small veining tool from 10-pc. gum paste/fondant tool set to deepen ridges. For icing, roll fondant into a log, 1/4 in. dia. x ?4 in. long. Make two white and one red. Use thinned fondant adhesive to attach icing to base in swirl shape. Brush with piping gel and decorate with assorted sprinkles.
Make heads. Tint fondant as follows: 8 oz. copper (for light skin tone), 8 oz. dark brown (for dark skin tone) 2 oz. golden yellow/lemon yellow combination (for yellow), 2 oz. light brown, 6 oz. black and 1 oz. light rose. Knead 1 teaspoon Gum-Tex into yellow and 1/2 teaspoon into black. Use 9 in. fondant roller with purple guide rings to roll out 1/8 in. thick as needed unless otherwise noted.
Roll out skin tone fondant. Use knife and 6 in. cake circle as a guide to cut a 6 in. dia. circle. Brush globe with piping gel. Smooth fondant circle over globe. Cut away excess and clear bottom hole.
For blond and brunette hairdos, use fondant trimmer to cut strips, 1 1/2 in. to 3 in. long x 1/4 in. to 3/8 in. wide. Attach using thinned fondant adhesive. For pigtail hairdo, cut a circle, 4 in. dia. Smooth over top of head; cut away front and sides to style. Roll logs, 1/4 in. long x 1/2 in. dia. tapering to 1/4 in. at ends for pigtails. Use veining tool from set to imprint textured lines. Attach using fondant adhesive. Use bits of tinted fondant to shape two triangular bow sides and ball center. Attach using fondant adhesive.
For spiked hairdo, use 9 in. fondant roller with pink guide rings to roll out black fondant 1/16 in. thick. Use second largest (4 1/4 in.) round cutter from 101 cookie cutters set to cut a circle. Smooth over top of head; cut away front and sides to style. Use pointed scissors to cut into (but not through) fondant to create spikes. Cut away fondant from top hole of globes.
Make facial features and hands.
For ears, use matching skin tone fondant to roll balls, 1/2 in. dia.; flatten slightly and shape into semi-circles. For noses, use matching fondant to roll a ball, 1/4 in. dia. Reserve excess skin tone fondant for hands.
Roll out black fondant 1/16 in. thick. For eyes, use narrow end of tip 12 to cut circles. Move tip down 1/8 in. and cut crescent shapes. For mouths, use wide end of tip 1A to cut circles. Move tip down 3/8 in. and cut crescent shapes. For cheeks, roll out light rose 1/16 in. thick. Use narrow end of tip 12 to cut circles. Attach all features to face using thined fondant adhesive.
For each pair of hands, roll reserved skin tone fondant into a log, 3/4 in. dia x 1 in. thick. Cut through center to make two hands, 1/2 in. thick. Flatten one end for wrist. Use knife to make three slits for fingers; make a curved cut to create thumb. Let dry overnight on cornstarch-dusted boards.
1 DAY IN ADVANCE
Bake and cool 10 in. round cake. Cake is one layer, 3 in. high. Prepare buttercream icing following recipe directions. Use spatula to ice top and sides smooth. Prepare and cover
cake with white rolled fondant. Temporarily arrange children around center of cake. Adjust positions for a close fit. Press down just enough to mark where center holes are; remove heads. Push pillars into cake at marks. Place highest head over pillar. Mark where pillar comes above globe and trim pillars to same height.
Make blankets. Tint 6 oz. fondant each golden yellow/ lemon yellow combination (for yellow), sky blue, kelly green and rose. Roll out 1/8 in. thick as needed. Use blanket pattern and fondant trimmer to cut out one blanket shape at a time. Use your choice of roller from pattern embosser and straight, dash and bead wheels of detail embosser to imprint patterns on one blanket.
Use cake dividing chart to divide cake in fourths. Position first blanket in one section, folding back top 1 1/2 in. Repeat with next three blanket colors using different embossing patterns.
Smooth seams. Slide heads over pillars. Attach hands using piping gel.
Make cloud. Cut 6 in. cake circle to 5 in. dia. Brush with piping gel and wrap with white rolled fondant. Roll white fondant balls, 3/4 in. to 1 1/2 in. dia. Use piping gel to attach randomly to cover circle for cloud base. For cloud top, roll out white fondant 1/8 in. thick. Cut a circle, 8 in. dia. Gently lay circle over cloud base. Use large ball tool from 10-pc. gum paste/ fondant tool set to press between balls to shape cloud.
Arrange candies and treats. Insert fondant candy canes and pinwheels in cloud, trimming ends as needed to vary heights. Melt white Candy Melts candy according to package directions. Arrange additional candies and treats on cloud, securing with melted candy. Use melted candy to attach cloud topper over heads. Let set, 3 to 5 minutes.