Nutcracker Cake

My mother has a birthday in December and I wanted to do something special. This cake is the result. Mom loved it and almost didn't want to eat it because it was so wonderful!—Diana Lopez, Kearny, New Jersey

16-18 ServingsPrep: 4 hours Bake: 35 min. + cooling

Ingredients

2 paper towel tubes (11 inches)
3 packages (1.1 pounds each) ready-to-use primary colors rolled fondant, divided
1 new small paintbrush
Nutcracker Cake Stand
1 package (1.8 pounds) ready-to-use white rolled fondant, divided
Ivory paste food coloring
1 package (1.1 pounds) ready-to-use natural colors rolled fondant
CAKE:
2 packages white cake mix (regular size)
4 eggs
2-2/3 cups water
FROSTING:
1 package (2 pounds) confectioners' sugar
2 tablespoons meringue powder
2 cups shortening
1/2 cup water
2 teaspoons clear vanilla extract
ASSEMBLY:
2 cardboard cake circles (6 inches)
1 empty frosting can with lid (16 ounces), label removed, washed
Hole punch

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Nutcracker Cake (continued)

Directions

To make legs: Cut one paper towel tube in half widthwise. Roll out a
small portion of red fondant into two 6-in. x 3-in. x 1/16-in.-thick
rectangles. (Wrap remaining fondant in plastic wrap to prevent it
from drying out.)
Dip paintbrush in water; moisten the top 3 in. of one paper towel
tube half. Wrap fondant around moistened tube. Moisten seam with wet
paintbrush; press to seal. Repeat for second leg.
For pant cuffs, roll a small amount of yellow fondant into a
1/4-in.-thick rope; cut into two 6-in. sections. Attach to bottom
edge of red fondant with water. Place tubes over dowels of
Nutcracker Cake Stand. Invert cake stand's round plaque onto dowels;
secure with screws according to instructions.
For boots: Shape white fondant into two 2-in. x 1-3/4-in. x 1-in.
blocks; round edges of blocks slightly. Place blocks on base of cake
stand in front of legs (arrange legs with seams to the back).
Roll a small amount of black fondant into 1/4-in. thickness; drape
over one block and front of leg. Drape a second piece around back of
leg, forming a boot. Press seams to seal. Repeat. Set cake stand
aside.
To make arms: Cut remaining paper towel tube in half widthwise. Using
about two-thirds of a pouch of blue fondant, roll a 6-in. x
5-3/4-in. x 1/16-in.-thick rectangle.
Dip paintbrush in water; moisten one paper towel tube half. Wrap
fondant around tube, leaving 1/4 in. excess at the shoulder. Moisten
inside of tube with wet paintbrush; tuck excess fondant into tube
and press to secure. Moisten seam with wet paintbrush; press to
seal. Repeat. (Wrap remaining fondant in plastic wrap to prevent it
from drying out.) Set arms aside.
For hands: Tint about 1 pound of white fondant with ivory food
coloring. Roll out a small amount to 1/8-in. thickness. Using a
3-in. mitten-shaped cookie cutter as a guide, cut out four hand
shapes with 1-1/2-in. tabs at the tops for wrists. Wrap remaining
ivory fondant and set aside.
Moisten edges of hand shapes with water; gently press two cutouts
together to form a hand. Moisten the wrist tabs; attach to the
outside of the front and back of an arm (position arm so that the
seam and thumb will face the body of the nutcracker). Repeat. Set
arms aside to dry, supporting hands with the handle of a whisk or
other kitchen utensil.
To make cake: In a large bowl, combine the cake mix, eggs and water;
beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour

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Nutcracker Cake (continued)

Directions (continued)

2 cups batter into each of four greased and floured 6-in. round
baking pans. Pour remaining batter into a greased and floured 1-qt.
ovenproof bowl.
Bake at 325° for 35-40 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans and bowl to wire racks to cool completely.
To prepare frosting: In a large bowl, combine confectioners' sugar
and meringue powder. In the bowl of a heavy-duty stand mixer,
combine the shortening, water and vanilla. Beat in sugar mixture
until smooth.
To make cuffs: Roll out a small portion of black fondant into two
6-1/2-in. x 1-in. x 1/16-in.-thick rectangles. Wrap around arms,
covering wrists and forming cuffs. Attach with water.
For trim, roll a small amount of yellow fondant into a 1/4-in.-thick
rope; cut into four 6-1/2-in. sections. Add to top and bottom of
each cuff, attaching with water.
To assemble body: Using a serrated knife, level tops of three round
cakes if necessary. Place one cake on a 6-in. cake circle; spread
top with 1/2 cup frosting. Insert four 1-1/2-in. wooden cake dowels.
Place several dabs of frosting on the round plaque base of the
Nutcracker Cake Stand; top with cake.
Place a second cake layer on remaining cake circle; spread top with
1/2 cup frosting. Top with third cake. Place cake on stand,
positioning so that cake is evenly supported by dowels.
Insert two 5-in. wooden cake dowels into body of cake, near the
center and about 1-1/2 in. apart. Push dowels through top two
layers, stopping when the cake circle is reached. (Top 1 to 2 in. of
dowels will stick out of top of cake.) Frost top and sides of cake
layers.
Open remaining pouch of blue fondant; shape into a ball with reserved
fondant from arms. Roll into two 10-in. x 7-1/2-in. rectangles.
Drape one rectangle around back of cake, dividing excess fondant
(about 1-1/2 in.) between top and bottom of cake. Gently fold excess
over top of cake; fold excess around bottom of cake, attaching
fondant to bottom of round plaque with frosting. Repeat with front
panel; seal seams at sides of nutcracker with water.
For head and hat: Using a serrated knife, level top of bowl-shaped
cake and remaining round cake if necessary. Place round cake on a
cake turntable or work surface; spread top with 1/2 cup frosting.
Top with bowl-shaped cake, forming the head. Frost top and sides of
cake.

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Nutcracker Cake (continued)

Directions (continued)

Roll reserved ivory fondant into a 16-in. circle; drape over head and
gently tuck edges under. Place on body, allowing dowels to secure
head. Roll yellow fondant into a 12-in. x 1/4-in.-thick rope; wrap
around base of head and secure with wet paintbrush.
For domed hat, place a 1-1/2-in. ball of white fondant on the lid of
the frosting can. Roll red fondant into a 5-in. circle; drape over
ball and lid. Gently moisten edges and secure to can. Roll a portion
of red fondant into an 11-1/2-in. x 4-in. rectangle; wrap around
frosting can and secure with water. Seal seam. Tuck excess fondant
around bottom of can and attach with water.
Roll a small amount of blue fondant into a 1-in. ball; place on top
of hat. Roll yellow fondant into a 1/4-in.-thick rope; trim around
ball and around top of hat, attaching with a wet paintbrush.
To assemble and decorate: Using a hole punch, punch a hole 1/2 in.
from the top of the inside portion of each arm. Carefully insert one
end of the 8-1/4-in. wooden cake dowel into an arm hole; gently
press dowel horizontally through cake. Attach remaining arm.
Roll a small amount of yellow fondant into a 1/4-in.-thick rope; cut
into two 6-1/2-in. sections. Moisten the shoulder edge of each arm;
attach trim to ends of tubes.
For epaulets, roll red fondant into two 1-3/4-in. balls; place on
shoulders. Roll yellow fondant into two 3/4-in. balls; attach with a
small amount of water to tops of red balls.
Lightly spread frosting over top of head; top with hat. For hair, cut
a small hole in the corner of pastry or plastic bag; insert #127
petal pastry tip. Fill bag with remaining frosting. Pipe columns
around head, forming hair strands.
Roll yellow fondant into a 12-in. x 1/4-in.-thick rope; attach around
base of hat. Roll out remaining fondant as desired to decorate face
and jacket. Let stand until set. Yield: 16-18 servings.

Editor’s Note: Your favorite crafting center will sell many of the items used in this recipe. The recipe was prepared with fondant, food coloring, meringue powder, clear vanilla and cake dowels from Wilton Industries. For telephone or online orders, contact Wilton at 1-800/794-5866 or at www.wilton.com. Wooden cake stand supplies were purchased at Jo-Ann. For online orders, visit www.joann.com.

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Nutcracker Cake

Ingredients

Nutcracker Cake (continued)

Directions

Nutcracker Cake (continued)

Directions (continued)

Nutcracker Cake (continued)

Directions (continued)