The Gifts Stack Up! Cake
Additional Information
Step 1
One week in advance: Prepare gum paste following package directions and tint green. Roll out gum paste 1/8 in. thick and prepare the following (make extras to allow for breakage):
Ring Spacers (to raise tree branches): Cut 1/4 in. wide strips, wrap around plastic dowel rods, trim ends evenly and let dry.
Star Branches: Using all cutters except the smallest, cut 2 stars of each size. Using a plastic dowel rod, cut out center holes. Lay stars on cornstarch-dusted surface to dry several days.Tint a small amount of fondant yellow and cut out one star using smallest star cutter. Lay on cornstarch-dusted surface to dry. Using royal icing, pipe tip 1 lines on star branches. Let dry.
Step 2
Prepare and cover 2-layer round cake with rolled fondant.
Step 3
Cut 1 in. off end of plastic dowel rod and insert rod into center of cake. Thread gum paste ring spacers and star branches alternately onto rod, stacking stars from largest to smallest.
Attach yellow star to top with royal icing.
Step 4
Using medium Cut-Out, cut square gifts from primary and neon fondant. Attach to cake using damp brush.
Step 5
Pipe dots and string ribbons and bows on squares using Icing Writer. Cut 1/2 in. wide strips of white fondant. Attach in loose folds to bottom border with damp brush. Roll small balls of fondant and attach randomly onto cake with damp brush.
Products
Kelly Green Icing Color
Yellow Icing Writer?
Violet Icing Writer?
Meringue Powder
cornstarch
Products
12 x 2 in. Round Pan
Christmas Cookie Tree Kit
Ruler
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.
Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.