Tools:
- Cross Pan 2105-2509
- Tips: 1, 2, 3
- Round Comfort Grip™ Cutters 2310-608
- Double-Thick Cake Board (or 1/2 in. thick foamcore) 18x13 inch #HONPAD818
- Fanci-Foil Wrap
- Disposable Decorating Bags
- Rolling Pin
- Roll & Cut Mat 409-412 or other silicone mat
- Fondant Smoother
- Paring knife
Ingredients:
- Icing Colors Royal Blue, Sky Blue, Leaf Green, Lemon Yellow
- Ready-To-Use White Rolled Fondant (120 oz. needed)
- Gum-Tex™
- Piping Gel
- Buttercream Icing
- Cornstarch
*Combine Leaf Green with Lemon
Yellow for green shown.
Tint portions of fondant green and blue. Make fondant cross sections. Combine 1/2 teaspoon of Gum-Tex with 12 oz. of white fondant. Roll out 1/8 in. thick. Using patterns and paring knife, cut section pieces. Using round cutter, cut center circle. Let all pieces dry on cornstarch-dusted surface. Prepare cake board. Cut double-thick cake board or foamcore 3/4 in. wider than pan. Wrap with foil, brush with piping gel and cover with green fondant.
Prepare cross cake for rolled fondant by lightly icing in buttercream. Cover cake with fondant; smooth with Fondant Smoother. Position on fondant-covered board. Pipe tip 1 swirls on cake. Add tip 3 bead bottom border. On fondant center circle, pipe tip 2 letters. Attach cross sections to cake top with buttercream. Edge sections with tip 2 beads. Flatten a ball of fondant to 1 in. diameter and 1/4 in. thick. Attach with buttercream where cross sections meet. Attach center circle with buttercream.
Serves 12.