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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If you have patience and strong hands, ready for kneading, I suggest making the fondant yourself. Whether you use store bought or homemade, this artistic cake will get rave reviews. Katie Molitor, Cedar, MN Ingredients:
two-layer cake of your choice (9 inches) |
frosting of your choice (in a pale color) |
white and dark brown ready-to-use rolled fondant |
new paintbrush |
1 tablespoon clear vanilla extract or water |
white pearl dragees |
fresh strawberries |
Directions:
1. Place cake on a serving platter; spread frosting between layers and over top and sides of cake (save 2 teaspoons frosting for decorating cake).
2. Roll out white fondant into a 16-in. circle; place over cake. Smooth top and sides of cake; trim excess. (Keep unused fondant wrapped in plastic wrap to prevent it from drying out.)
3. Roll brown fondant into 16-in. x 4-in. rectangle; cut with a 3-in. x 2-in. diamond-shaped cookie cutter. Dip paintbrush in vanilla; lightly brush over a diamond. Secure diamond to side of cake. Repeat. Decorate with dragees, securing with reserved frosting. Top with strawberries. Yield: 12 servings.
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