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Creative Cake

 Creative Cake
"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
12 ServingsPrep: 2 hours

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

  • Place cake on a serving platter; spread frosting between layers and
  • over top and sides of cake (save 2 teaspoons frosting for decorating
  • cake).
  • 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.)
  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.