Thursday, January 3, 2013

Cakes I Make

At a recent dinner party, I created a dessert inspired by the holidays.

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After a wonderful meal, prepared by my husband, I presented our guests with lovely individual cakes packaged like small gifts.

To begin making these bundles of joy, I baked two 9x13 chocolate cakes and used a biscuit cutter to cut out small round individual cakes from the large cakes.

Once my base was cut out, I iced each cake with a mocha cappuccino hazelnut spread I discovered at the store.
 
When I finished icing the cakes, I put them aside and began rolling out the tiffany blue fondant to make a thin sheet to cover each cake.
 
IMG_0728Tip: Make sure to use confectionary sugar to prevent the dough sticking to your rolling pin and countertop.

When I finished covering the cakes in fondant, I began making my fondant bows and ribbons.
To make the ribbons and bows, I rolled out white fondant into a thin sheet, and using a pizza cutter, cut out thin strips of sugar dough, making sure to make extra for any mishaps along the way.

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Once the dough was cut out into thin strips, I then took several and created bows, laying them on their side to retain their shape as they dried.

After about an hour, I began placing my ribbons and bows on the individual cakes.

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  • To place the ribbon, I used a small pastry brush to lightly wet the blue fondant and then placed the white ribbon on top, creating a bond between the two.
  • To attach the bows, I used very small amounts of vanilla frosting.
Set them aside to dry and come dessert time, you’ll have a delicious package to give all of your guests!

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