Prettiest Easter Cakes in the Holiday Parade
Servings: Makes 10 servings.
a.. 1/2 1 lb (8 oz) box prepared white fondant
Gel-paste food coloring
a.. Cornstarch
b.. 2 8-inch round cake layers (your favorite yellow cake recipe)
c.. 1 recipe Fluffy Vanilla Frosting, below
1. Divide fondant in half and knead yellow coloring into one half, using a
light dusting of cornstarch to prevent sticking. Working with one color at a
time, roll both white and yellow fondants into thin sheets, about 1/8 inch
thick. Cut out small flowers. (Daisy cookie cutter from winbeckler.com.)
2. Knead scraps together to soften and make small balls; moisten with water and
press a ball into the center of each flower. Dry flowers overnight on a wire
rack to give them shape. Note: While working with one piece of fondant, you
should always keep the other piece covered to prevent it from drying out.
3. Trim domed tops from cakes and place one cake on a serving platter. Color 2
cups frosting dark green and the remaining frosting light green. Cover cake
layer on platter with light green frosting about inch thick, then top with
second cake. Ice entire cake with light green frosting. Use extra frosting in a
piping bag with a #5 plain tip to create a border on the bottom edge.
4. Use dark green icing in a piping bag with a #10 or #12 plain tip to pipe
grass points on the top of the entire cake. Top with fondant flowers. Makes 10
servings.
Fluffy Vanilla Frosting
Beat 2 cups unsalted butter, softened, until creamy, about 2 min. Add 6 cups
sifted confectioners' sugar, 1/2 cup at a time, mixing well and scraping down
sides of bowl. Beat in 1 tsp vanilla and a pinch of salt; stir until smooth.
Makes 5 cups.
Nutrition information
Per serving: Calories 945, Total Fat 50 g, Saturated Fat 26 g, Monounsaturated
Fat 13 g, Polyunsaturated Fat 7 g, Cholesterol 164 mg, Sodium 371 mg,
Carbohydrate 124 g, Total Sugar 105 g, Fiber 0 g, Protein 4 g. Daily Values:
Vitamin A 0%, Vitamin C 0%, Calcium 11%, Iron 7%. Percent Daily Values are
based on a 2,000 calorie diet
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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