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| Baby Fondant Packages |
Hits: 21 |
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| Date Added: |
February 29, 2008 |
| Calories: |
61 |
| Serves: |
40 |
| Prep. Time: |
0:00 |
| Category: |
Cakes / Pies / Pastries, Desserts / Sweets |
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| Ingredients: |
=== CAKE ===
3 boxes classic white cake mix - (18.25 oz ea)
4 cups water
9 egg whites
1/4 cup vegetable oil
2 tablespoons vegetable oil
2 cups apricot preserves
=== FONDANT DECORATION ===
Powdered sugar
2 boxes ready-to-use pure white rolled fondant -
= (Wilton recommended)
Green food coloring
Pink food coloring
Blue food coloring
Yellow food coloring
=== SPECIAL EQUIPMENT ===
1 square cake pan (10") with 3" high sides
1 square pan (8") with 3" high sides
2 cardboard cake boards
one (8") square
3 pairs disposable latex gloves
Small moon and star-shaped cookie cutters
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Preheat oven to 350 degrees.
- Butter and flour cake pans. Combine 2 cake mixes, 2 2/3 cups of water, 6 egg whites, and 1/4 cup of oil in large bowl. Beat for 3 minutes, or until well blended. Pour batter into 10-inch pan.
- Combine 1 cake mix, 1 1/3 cups of water, 3 egg whites, and 2 tablespoons of oil in same bowl. Beat for 2 minutes, or until well blended. Pour batter into 8-inch pan.
- Bake 10-inch cake for 1 hour 15 minutes, and 8-inch cake for 55 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling racks for 30 minutes. Invert cakes onto cooking racks and cool completely.
- Stir preserves in a heavy small saucepan over medium-high heat until beginning to boil. Strain preserves into small bowl to make a glaze. Spoon 1 tablespoon of glaze into center of each cardboard round. Place boards, glaze-side down, atop cakes. Invert cakes onto boards. Brush remaining glaze over cakes.
- For The Fondant: Sprinkle work surface and rolling pin with powdered sugar. Soften fondant in the microwave at 30-second intervals, until workable. Wearing gloves, knead green food coloring, 1 drop at a time, into fondant from 1 box. Roll out green fondant into 18-inch square that is 1/4-inch thick, rotating to prevent sticking. Pierce bubbles that appear in fondant. Slide hands under fondant and drape over 10-inch cake; smooth over surface. Trim excess fondant from around base of cake. Brush off excess powdered sugar. Knead trimmings together; wrap in plastic.
- Knead pink food coloring, 1 drop at a time, into 1/2 cup of white fondant. Knead blue food coloring, 1 drop at a time, into 1/2 cup of white fondant. Wrap pink and blue fondants separately in plastic; set aside. Knead yellow food coloring, 1 drop at a time, into remaining fondant from second box. Roll out yellow fondant into 15-inch square that is 1/4-inch thick. Slide hands under fondant and drape over 8-inch cake; smooth over surface. Knead trimmings together; wrap in plastic.
- Place 8-inch cake atop 10-inch cake. Roll out colored fondant trimmings separately into 1/4-inch thickness. Cut out shapes from fondant with cookie cutters. Moisten shapes with water, then dab gum arabic onto moistened side; press shapes onto cakes to adhere.
- This recipe yields 30 to 40 servings.
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| Nutrition Facts |
| Servings Per Recipe: 40 |
| Amount Per Serving |
| Calories: 61 |
Calories from Fat 29.3% |
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| Total Fat |
2g |
| Cholesterol |
0mg |
| Sodium |
19mg |
| Carbohydrate |
10g |
| Dietary Fiber |
trace |
| Protein |
1g |
| Exchanges: 0 Lean Meat |
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| Rating: () |
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Added On: February 29, 2008 |
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| * SEMI-HOMEMADE COOKING with Sandra Lee - (Show # SH-1B01) - from the TV FOOD NETWORK |
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