Creative Cake Recipe
Creative Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 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 3x2-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.
Originally published as Creative Cake in Taste of Home April/May 2010, p23

  • 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
  1. Place cake on a serving platter; spread frosting between layers and over top and sides of cake (save 2 teaspoons frosting for decorating cake).
  2. 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.)
  3. Roll brown fondant into 16-in. x 4-in. rectangle; cut with a 3x2-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.
Originally published as Creative Cake in Taste of Home April/May 2010, p23

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Reviews forCreative Cake

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MY REVIEW
kbeyette User ID: 7631159 108319
Reviewed Jan. 24, 2014

"this looks yummy just how it looks"

MY REVIEW
nancylee10 User ID: 5022100 211718
Reviewed May. 31, 2010

"Is there a recipe for fondant close by? This cake takes a little work, but it is worth it as it is beautiful and delicious. Yes I would make it again."

MY REVIEW
rnesbitt User ID: 429870 188748
Reviewed Apr. 15, 2010

"I made a strawberry cake and tinted some of the fondant pink. I used heart shaped cookie cutters and attached the pink fondant hearts to the cake as instructed. It was beautiful, tasty and a hit!!!"

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