Cakes fit for a princess

After sheeting white fondant, cut it into a 12-in. by 14-in. rectangle. Dust the fondant and worktable with cornstarch. Then, accordion-fold the fondant to create the drape for the top tier. The cornstarch will keep the fondant from sticking together, so the pleats will fall open easily Use icing to...

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Bibliographic Details
Published in:Modern baking 2009-10, Vol.23 (11), p.44
Main Author: Buddy Valastro with Katherine Martin
Format: Magazinearticle
Language:English
Subjects:
Television programs
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Summary:After sheeting white fondant, cut it into a 12-in. by 14-in. rectangle. Dust the fondant and worktable with cornstarch. Then, accordion-fold the fondant to create the drape for the top tier. The cornstarch will keep the fondant from sticking together, so the pleats will fall open easily Use icing to adhere the fondant drape to the sides of the cake. Don't worry about icing showing; flowers will cover the area. When placing the drape on the cake, pull the fondant out perpendicular to the cake and then let it fall to create the most natural looking drape To create a pink princess cake, cover a round cake with pink fondant. Then, cut a crown shape out of a darker shade of pink fondant. Cut stars and hearts out of the front of the crown. Place it over a round object to dry in a semi-circle shape. After drying, add stars to the points of the crown using royal icing to adhere them. Place the crown on the back half of the cake
ISSN:0897-6201