3 recipes White Cake
3 recipes Butter Frosting
Sifted powdered sugar
(4) 24-oz. packages ready-to-use fondant
Copper paste food coloring
2-gram container super pearl dust
White Cake Recipe
(Note: Make 3 recipes for Valentine Cake)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening or butter
1 3/4 cups sugar
1 teaspoon vanilla
4 egg whites
1 1/3 cups buttermilk
Butter Frosting Recipe
(Note: Make 3 recipes to decorate Valentine Cake.)
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoon vanilla
Cover with Fondant
- Lightly dust work surface with sifted powdered sugar. Knead well 2 1/2 pounds of fondant. (Tip: Cover extra fondant with plastic wrap or a lint-free towel to prevent drying out.) Roll out fondant to approximately a 15-inch square with rolling pin, lifting and moving fondant to prevent the surface from sticking. Add powdered sugar if needed.
- Lift rolled fondant with a rolling pin. Place fondant onto 10-inch cake. Smooth the fondant down sides of the cake. Lift the fondant edge with one hand while the other hand smoothes the sides. Smooth edges with the fondant smoother to remove creases. Trim excess with a pastry wheel; save trimmings.
- For the 6-inch cake, tint 1 1/2 pounds fondant with about 1/16 to 1/8 teaspoon food coloring to desired color. Knead well to evenly distribute color. Repeat above process for the 6-inch cake, using 1 pound of tinted fondant (roll fondant approximately 12 inches square for 6-inch cake).
- For the lid on the 6-inch layer, roll out the remaining 1/2 pound fondant to a 7-inch square. Notch out 1-inch squares from each corner (see Illustration A). Lightly brush water on top and just below the top edge of the fondant-covered cake. Roll fondant over a rolling pin and position. Wet the inside corner of the four overhangs. Pinch together and trim off excess with scissors.
- To assemble cake, transfer 10-inch tier to cake plate. Place a small amount of butter frosting on top of 10-inch cake to adhere 6-inch cake. Place 6-inch cake tier on top of 10-inch tier, resting the cardboard on the dowels of bottom cake. Set aside.
Download Illustrations A & B
Make the Fondant Bows
Knead 12 ounces of fondant until smooth on a surface lightly dusted with powdered sugar. Roll the fondant into a 20-x-6-inch rectangle.
1. Cut 16 strips of fondant to 5 x 1 1/4 inches.
2. Taper both ends of each fondant strip.
3. Form loops by brushing a small amount of water on one end of each strip. Place a small amount of quilt batting near the moistened end, fold the strip over the batting and press the ends to secure. Place the loops on a cooling rack lined with paper towels. Allow to dry for at least 24 hours.
To finish, remove the batting from the loops. Position 8 loops to form the bottom row. Adhere loops with a small amount of butter frosting. Form a second row with 5 loops, positioning them between the loops below. Use the remaining loop to fill in the center of the bow.