www.wilton.com

Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch

Name: Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch
Ingredients: Decorator Preferred White Fondant, 24 oz. Fondant Icing (3-3/4 oz. used); 1 Creamy White Decorator Icing, 4 lb. Tub; 1 Kelly Green Gel Food Coloring Icing Color; 1 Favorite Cake Mix or Recipe (1 box needed); 1 cornstarch; 1 Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack; 19 Inch Fondant Roller (pink guide rings used); 1 Decorator Preferred 9" Angled Spatula; 1 #3 Round Piping Tip; 1 Cake Decorating Tools, 5-Piece Brush Set; 1 Fondant Cutter Set, 3-Piece Fondant Tools; 1 Measuring Mat; 112- Inch Disposable Decorating Bags, 24-Count; 1 Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch; 1 Cake Marker; 1 scissors; 1 RulerStep 1 Make shamrocks 2 to 3 hours in advance. Tint five 1 3/8 in. balls of fondant five shades of green, from light to dark. This will make two shamrocks and a fondant strip in each color. For each color shamrock, roll three ¼ in. balls. Cut three of the balls in half. Roll each half into a cone shape. Use damp brush to attach two cones, pointed ends together, to form each leaf. Flatten slightly. Repeat for a total of three leaves on each shamrock. For stem, roll a log, 3/8 in. long x 1/16 in. dia. Use damp brush to attach leaves to log. Trim log, leaving about 3/16 in. exposed. Let dry on cornstarch-dusted surface, about 2 to 3 hours. Step 2 Make cake. Prepare batter following recipe directions. Divide batter into five equal portions. Tint each portion a different shade of green, from light to dark. Gradually add more color to batter for darker shades, but mix batter between additions to check color. Bake and cool cake layers in pan set according to pan package directions. Step 3 Fill cake. Place darkest green cake layer on cake plate. Use spatula and white decorator icing to ice top of layer smooth. Stack next darkest green layer. Continue icing and adding layers, with lightest green layer at top. Ice top and sides smooth with white icing. Step 4 Attach fondant trims. Use cake marker to mark side of cake for positioning fondant strips. From bottom of cake, mark 3/8 in. up, 1 5/16 in., 2 ¼ in., 3 1/8 in. and 4 1/16 in. Use 9 in. fondant roller with pink guide rings to roll out remaining fondant in all shades, separately, 1/16 in. thick. Use fondant trimmer to cut one strip in each shade, 21 in. long x ¼ in. wide. Use damp brush to attach strips around cake, aligning bottom with marks. Trim excess as needed. Use damp brush to attach shamrocks to same color strip at front and covering seam in back. Step 5 Decorate bottom border. Use tip 3, a cut disposable decorating bag and white icing to pipe bead bottom border.

Betygsätt receptet!
Ditt betyg

Snittbetyg 0 0 röster

Decorator Preferred White Fondant, 24 oz. Fondant Icing (3-3/4 oz. used)
1 Creamy White Decorator Icing, 4 lb. Tub
1 Kelly Green Gel Food Coloring Icing Color
1 Favorite Cake Mix or Recipe (1 box needed)
1 cornstarch
1 Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack
19 Inch Fondant Roller (pink guide rings used)
1 Decorator Preferred 9" Angled Spatula
1 #3 Round Piping Tip
1 Cake Decorating Tools, 5-Piece Brush Set
1 Fondant Cutter Set, 3-Piece Fondant Tools
1 Measuring Mat
112- Inch Disposable Decorating Bags, 24-Count
1 Easy Layers 5-Piece Layer Cake Pan Set, 6-Inch
1 Cake Marker
1 scissors
1 RulerStep 1 Make shamrocks 2 to 3 hours in advance. Tint five 1 3/8 in. balls of fondant five shades of green, from light to dark. This will make two shamrocks and a fondant strip in each color. For each color shamrock, roll three ¼ in. balls. Cut three of the balls in half. Roll each half into a cone shape. Use damp brush to attach two cones, pointed ends together, to form each leaf. Flatten slightly. Repeat for a total of three leaves on each shamrock. For stem, roll a log, 3/8 in. long x 1/16 in. dia. Use damp brush to attach leaves to log. Trim log, leaving about 3/16 in. exposed. Let dry on cornstarch-dusted surface, about 2 to 3 hours. Step 2 Make cake. Prepare batter following recipe directions. Divide batter into five equal portions. Tint each portion a different shade of green, from light to dark. Gradually add more color to batter for darker shades, but mix batter between additions to check color. Bake and cool cake layers in pan set according to pan package directions. Step 3 Fill cake. Place darkest green cake layer on cake plate. Use spatula and white decorator icing to ice top of layer smooth. Stack next darkest green layer. Continue icing and adding layers, with lightest green layer at top. Ice top and sides smooth with white icing. Step 4 Attach fondant trims. Use cake marker to mark side of cake for positioning fondant strips. From bottom of cake, mark 3/8 in. up, 1 5/16 in., 2 ¼ in., 3 1/8 in. and 4 1/16 in. Use 9 in. fondant roller with pink guide rings to roll out remaining fondant in all shades, separately, 1/16 in. thick. Use fondant trimmer to cut one strip in each shade, 21 in. long x ¼ in. wide. Use damp brush to attach strips around cake, aligning bottom with marks. Trim excess as needed. Use damp brush to attach shamrocks to same color strip at front and covering seam in back. Step 5 Decorate bottom border. Use tip 3, a cut disposable decorating bag and white icing to pipe bead bottom border.