To make the fondant for Creative Cake:
Lightly dust a smooth work surface with confectioners’ sugar to prevent sticking. Roll out fondant to the cake’s size. To keep fondant from sticking, lift and move it as you roll.
Gently lift fondant with rolling pin to move. Position it on cake.
Beginning in the middle of the cake, smooth fondant outward and down the sides to shape it. Trim off excess with a spatula or pizza cutter.
Use cookie cutters to create diamond shapes in rolled-out fondant.
If you have patience and strong hands for kneading, I suggest making the fondant yourself. Whether you use homemade or store-bought, this Creative Cake will get rave reviews.
—Katie Molitor, Cedar, Minnesota
Chocolate-Mint Present Cake
The flavor of crushed peppermint candies infuses every forkful of this outstanding Chocolate-Mint Present Cake. It’s a tasty surprise during the holidays.
—Taste of Home Test Kitchen
For a perfect centerpiece at your next Halloween party, try making this Ghost Cake. Guests will think it is more cute then scary with its decorative ghost on top! This recipe includes a homemade fondant recipe.
—Doree Tateoka, Salt Lake City, Utah
Tips for Working with Fondant
- If fondant is dry, knead in shortening until it is the right consistency. If it’s sticky, knead in confectioners’ sugar.
- Vodka also works well for attaching the fondant diamonds because the alcohol dries very quickly, like quick-drying glue.
- Brush corn syrup in a 1/4-inch edge at bottom of frosting where cake meets plate to seal fondant on cake and platter.
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