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Present Cakes

 Present Cakes
Your family will be delighted with these special cakes at the end of a holiday meal. They are so colorful and delicious too.—Joanie Ward, Brownsburg, Indiana
15-20 ServingsPrep: 2-1/2 hours Bake: 20 min. + cooling

Ingredients

  • 1 cup butter, cubed
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream
  • 2 eggs, beaten
  • 1 teaspoon almond extract
  • DECORATING:
  • 1 can (16 ounces) vanilla frosting
  • Ready-to-use white and primary colors rolled fondant (about 1 pound)
  • 1 new small paintbrush

Directions

  • Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment
  • paper and grease the paper; set aside.
  • In a large saucepan, bring butter and water just to a boil.
  • Immediately remove from the heat. Combine the flour, sugar, salt,
  • baking powder and baking soda; add to butter mixture. Stir in the
  • sour cream, eggs and extract until smooth.
  • Pour into prepared pan. Bake at 375° for 20-25 minutes or until

2 of 2

Present Cakes (continued)

Directions (continued)

  • golden brown and a toothpick inserted near the center comes out
  • clean. Cool completely on a wire rack.
  • Invert cake onto a large cutting board or work surface. Gently peel
  • off parchment paper. Cut cake into squares of varying sizes. Frost
  • top and sides of each square.
  • For each present, roll out a small amount of fondant into 1/16-in.
  • thickness. Cut a fondant square that is about 2 in. larger than the
  • top of the present. (Wrap remaining fondant in plastic wrap to
  • prevent it from drying out.) Drape fondant over present, smoothing
  • the top and sides. Trim excess. Let stand until set.
  • For ribbon trim, roll out a small amount of fondant to 1/16-in.
  • thickness; cut into thin strips. Dip paintbrush in water; attach
  • strips around bases of presents as desired. Let stand until set.
  • Stack presents if desired, securing with a small amount of frosting
  • between each. Shape additional fondant strips into ribbons and bows;
  • attach with wet paintbrush. Let stand until set. Yield: 15-20
  • servings.