Present Perfect Cake
- 1 Duff White Buttercream Icing, 3.5 lb. tub
- 1 Duff Anodized Aluminum Cake Pan, 6" Square
- 1 Anodized Aluminum Cake Pan, 10" Square
- Serrated Knife
- Stainless Steel Pastry or Pizza Cutter
- Craft Paint Brush and Small Dish of Water
- X-Acto Knife
- Rolling Pin
- Ribbon or Decorative Foil
- 4 Cake Dowels, ¼"
- 1 Square Cake Board, 6"
- 1 Square Base, 14"
Roll out enough white fondant to cover the cake, about ¼" thick. Smooth the fondant down and around the cake and remove excess with a pastry or pizza cutter.
Roll out red fondant so it’s ¼" thick. Cut 5-6" strips with a pastry or pizza cutter. (The strips should be slightly longer than the height of your cake.)
To make sure they stay put, use a paint brush to lightly dab the strips with water before adhering them to the cake.
10" SQUARE CAKE
Follow Duff Cake Mix packaging instructions to make the remaining three boxes of batter. Divide into two 10" square pans. Bake per packaging instructions. Let cool.
While they’re cooling, wrap the base with ribbon or decorative foil.
Remove the tops of cakes with a serrated knife, remove from pans and turn upside down.
Stack the cakes on your decorated square base. Time to crumb coat these cakes too.
Roll out enough red fondant to cover the cake, about ¼" thick. Smooth the fondant and remove any excess.
PUT A (FONDANT) LID ON IT!
Roll out enough green fondant to provide one 7" square, one 11" square, four 2x6" strips and four 2x10" strips.
Cover the 6" cake with the 7" fondant square. Cover the 10" cake with the 11" square.
Fold the fondant down around the top of the cake tops and smooth out any indentations or creases.
Lightly brush the strips with water and secure them to the sides of the cake to complete the box tops.
TIME TO DECORATE!
Decorate the sides of the cakes by cutting out festive shapes with fondant cutters.
To add interest to the base of the cake, have fun with fondant balls and narrow ribbon-like strips.
Insert the cake wires into the cake and poke fondant balls onto the ends.
To make real-looking ornaments for the top of your cake, roll fondant balls (2.5" in diameter) until they’re smooth. Next, mold white fondant to create the shape of delicate ornament caps. Spray with metallic silver graffiti spray, and let dry before adding to the ornaments.
BUILD YOUR TOWER OF PRESENTS
Stack the cake gift boxes using dowel rods, which provide stability to the tiered cakes.
How to Use Dowel Rods in Your Cake Design:
Tip: Most cake designs will only require 3-4 dowels to adequately support the structure.
Insert a ¼" dowel into the cake. Mark the dowel to indicate the height of the cake.
Shorten the dowels with a serrated kitchen knife.
Insert the dowels all the way into the cake. They should be flush with the horizon line of the cake.
Stack the next cake tier and cake board onto the dowels.
Repeat steps a-d for each subsequent tier. If your cake is taller than three tiers, insert an additional dowel that’s the same height as the finished cake. Tip: Sharpen the end of the dowel like a pencil, then insert directly into the center of the cake and cake boards.
HAVE SOME BOW-NA-FIDE FUN!
Tip: Make the bow one or two days before the rest of the cake so it has time to dry and its shape sets.
Roll out enough red fondant to make a 3x7" strip. Fold the ends of the strip inward, so they meet at the center. This will be the body of your bow. Tip: You can help the fondant hold its shape while it dries by propping up with paper toweling or plastic wrap.
Cut a 1-1/2" wide strip that’s long enough to wrap around the body of the bow. Secure this strip in the back of the bow.
Cut two more 3x6” strips to simulate the tails of the bow.
Attach the bow to the cake after it has fully dried. Don’t forget to brush the bow with water so it really sticks! Press for a minute or two until it is fixed firmly in place.