Fondant
Topping
1 (24-oz)
ready-to-use pure-white rolled fondant
4 drops liquid yellow food coloring
Cornstarch, for dusting
Decorations
Ingredients
Marzipan Ballet
Slippers (see directions below)
24 (1-in.) white sugar-candy daisies
1 tube white decorating icing
Cake
Directions:
1.
In small bowl stir boiling water into cocoa powder until smooth;
stir in extract. Preheat oven to 350F . Coat 2 (8 x 2) in round cake
pans with cooking spray. Line bottoms with waxed paper; coat with
spray; dust with flour. In medium bowl, mix flour, baking soda,
baking powder and salt. In large bowl, on high speed, beat butter
and sugar, 3 minutes, until light and fluffy. Add eggs, 1 at a time,
beating after each. On low, beat in flour mixture ( in quarters)
alternating with cocoa mixture ( in thirds), ending with flour; beat
until smooth. Spread batter evenly in prepared pans. Bake 36 to 38
minutes until pick tests clean. Cool pans on wire rack 10 minutes.
Invert; remove pans and paper. Turn cakes over; cool.
2.
Place 1 layer on cake plate; spread top evenly with 1 cup frosting.
Top with second layer. Frost sides and top of cake with thin layer
of frosting. Place remaining frosting in pastry bag fitted with
1/4-in. star tip.
3. Topping:
Unwrap fondant;
knead in coloring to an even pastel shade (if fondant gets sticky
during kneading, rub hands with cornstarch). Roll fondant into
16-in. round. Gently roll up onto rolling pin. Carefully unroll over
cake to cover. Smooth fondant with hands to adhere to cake; trim
bottom edge with knife ( discard scraps, or use to make small
flowers). With frosting in pastry bag, pipe border around bottom
edge of cake, as shown in photo.
4.
Decorations:
Place slippers on
top. Decorate cake randomly with sugar-candy flowers, using tube
icing to stick flowers in place
