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This cake wouldn’t look out of place under the tree – but you certainly wouldn’t want to leave it there! In keeping with tradition, you can fill this Christmas Gift Box Fondant Cake full of all the delectable surprises you can think of! Oh, and forget the cherry on top - this cake is topped with an embossed, multi-loop bow for a seriously stylish finish!
This cake serves 12.
Make the bow loops and tags two days in advance.
Knead a 1/4 teaspoon of Gum-Tex into 5.5oz. of white fondant. Then use the black icing colour to tint 5oz. of white fondant light grey, reserving 1/2 oz. of white fondant for the tag.
Use the 20” fondant roller with the blue guide ring to roll the grey fondant to a 1/16” thickness. Then use the pattern embosser with the lace wheel to emboss the grey fondant. For bow loops, use a knife or fondant trimmer to cut 16 fondant strips to 1” x 6” each.
Form each strip into loops and use the brush and fondant adhesive to join the ends together, then cut the joined ends into points.
Place the loops on their sides on a cornstarch-dusted board. Let them dry overnight.
For the tag message area, use a 9” fondant roller with the pink guide ring to roll the reserved white fondant to a 1/16” thickness. Then cut a rectangle to 1.5” x 2–5/8”and trim the corners on one end to form a point.
Use the 9” fondant roller alongside the pink guide rings to roll out the grey fondant to a 1/16” thickness. Use a knife or fondant trimmer to cut a strip of 7” x 1/8”, then set this aside for tag the border.
Use a brush and fondant adhesive to attach the grey border strip to the edge of the tag, then use the narrow end of tip #12 to cut a hole in the pointed end of the tag. Let this dry overnight on a cornstarch-dusted board.
Assemble the tag one day in advance and paint the bow loops and edges of each tag with the silver pearl dust/lemon extract mixture. Use an extra-fine FoodWriter marker to write the message on the tag.
Assemble the bow one day in advance. Use the 9” fondant roller with a purple guide ring to roll out the white fondant. Use a large round cut-out to cut a circle.
Use the brush and fondant adhesive to attach the six bow loops to the bow’s base. Attach the remaining loops, filling the centre of bow. Let this dry.
Make the cakes and prepare cake batter following the recipe’s directions.
Bake and cool your 3-layer cake, trimming the cakes to 1.5” high.
Prepare your buttercream icing, following the recipe’s directions. Stack and fill for a 5” high cake. Use a spatula and buttercream icing to prepare the cakes for fondant covering.
Cover the cakes with fondant. Then cover each cake with red fondant, using a 20” roller with orange guide rings to roll out the remaining white fondant to a 1/8” thickness.
Cut a square to at least 9.5” x 9.5”, then lay white fondant over the top of the cake. Trim the edges so that the fondant hangs down the sides to about 1.25”.
Decorate the lid using a 9” fondant roller with pink guide rings, rolling out the red fondant to 1/16” thick. Use a small round cut-out to cut dots. Use a brush and fondant adhesive to randomly attach the dots to the lid.
Make the ribbons, then using a 9” fondant roller with pink guide rings, roll out grey fondant to a 1/16” thickness. Emboss these with the lace roller.
Use a knife or fondant trimmer to cut four strips to 1” x 7”. Centre one strip on each side of cake - position one end in the centre of the top and trim the other end along the bottom of the cake.
Paint the ribbons with silver pearl dust/lemon extract mixture.
Attach the tag.
Roll out a log of white fondant to 3/16” x 4” long. Then use a brush and fondant adhesive to attach one end to the centre of cake, threading the other end through the hole in the tag.
Attach the tag to the side of the cake.
Attach the bow, then use a brush and fondant adhesive to attach it to the top of the cake.