Posted on February 01, 2016
a.. 9 x 13 in. Sheet Pan
b.. Cake Board
c.. Fanci-Foil Wrap
d.. Easy-Glide Smoothers
e.. Cotton balls
f.. freezer paper
a.. Red-Red, Royal Blue Icing Colors
b.. Ready-To-Use Rolled Fondant (2 pks. needed)
c.. Buttercream Icing
Prepare and cover 1-layer cake with 1 pk. of rolled fondant. Smooth and
shape fondant using Easy-Glide Smoothers.
Divide 1 pk. of rolled fondant into 3rds. Reserve 2/3 white; divide
remaining 1/3 in half and tint on half red, one half blue.
Cut pocket and flap out of white fondant. Stack flap on pocket, aligning top
edge; set aside to dry. Roll red fondant into long 1/4 in. thick, roll blue
into log 1/2 in. thick. Cut each in 3 in. sections. Position sections
diagonally side by side on freezer paper, alternating colors; roll out. Cut
out tie and knot (do not remove from paper). Work quickly to position tie on
cake top; ripple tie and support with cotton balls, carefully peel off
paper. Shape a small amount of white fondant into a not shape, cover with
fondant knot cutout; tuck under edges and position at top of tie. Cut collar
out of remaining white fondant; fold in half lengthwise, shape and place on
cake over knot. Position pocket.
All prices are in USD.