Ingredients:
- Royal Blue Icing Color
- Lemon Yellow Icing Color
- Golden Yellow Icing Color
- Violet Icing Color
- Orange Icing Color
- Black Icing Color
- Ready-To-Use Rolled Fondant Pastel Colors Multi Pack
- White Candy Melts®
- Gum-Tex™
- FoodWriters™ Neon Colors Edible Color Markers
- Meringue Powder
- Buttercream icing
- cornstarch
Makes:
Cake serves 60.
Tools:
- 3-D Rubber Ducky Pan
- Sports Ball Pan Set
- Hexagon Pan Set
- Tip: 6
- Tip: 18
- Tip: 32
- Leaf Cut-Outs™
- Cutter/Embosser
- Rolling Pin
- Roll & Cut Mat
- Rubber Ducky Candy Mold
- 4 in. Lollipop Sticks
- Duck Perimeter Cookie Cutter
- Circle Metal Cutter
- 8 in. Cookie Treat Sticks
- Fluted Bowl Separator Set
- Cake Boards
- Fanci-Foil Wrap
- Plastic Dowel Rods
- Cake Dividing Set
- 6 in. Cake Circle
- 4 yards Violet curling ribbon
- Craft knife
- Waxed paper
- 17 in. Hexagon double-thick card board or 1/4 in. foamcore board
- Cellophane Tape
Instructions:
step 1
At least 3 days in advance: Make large fondant umbrella. Combine 1 pk. each yellow and green fondant from Multi Pack; add 1/2 teaspoon of Gum-Tex to fondant.
step 2
Also in advance: Make fondant side ducks and umbrellas. Tint 12 oz. pastel yellow fondant with Lemon Yellow color to deepen color.
step 3
Roll out 1/4 in. thick. Cut 6 large ducks using plastic cutter. Let ducks dry on waxed paper-covered board dusted with cornstarch.
step 4
For small ducks, dust candy mold cavities with cornstarch. Press 1/2 oz. of yellow fondant into each cavity; unmold and let dry on board dusted with cornstarch. When dry, add eyes and beak to all ducks with FoodWriter markers. Make 6 small umbrellas.
step 5
For violet fondant, combine 1 oz. each pink and blue fondant and tint with Violet color. Roll out pink, blue and violet fondant 1/8 in. thick and cut circles using cutter; cut circles in half and cut scallops using wide end of tip 6.
step 6
Score rib lines on umbrellas using straight-edge wheel of Cutter/Embosser. Roll small balls of fondant and attach for top button using damp brush.
step 7
Let umbrellas dry on waxed paper-covered board dusted with cornstarch. Attach lollipop stick to back of each small umbrella with melted candy.
step 8
Prepare cakes for Alternate 2-Plate construction. Position duck on 10 in. plate and ice beak smooth. Add tip 6 dot eyes.
step 9
Cover body with tip 18 stars. Overpipe front wing with tip 18 pull-out stars, piped to point toward front of duck. Ice hexagon cake smooth.
step 10
Attach small umbrellas to large ducks with melted candy. Roll out deep yellow fondant 1/4 in. thick; cut wings using medium Leaf Cut-Out.
step 11
Attach wing to large ducks with melted candy. Attach large and small ducks, 1 in. from bottom of cake with dots of icing.
step 12
Spatula stripe bag with light and dark blue icing; pipe tip 32 C-scroll bottom borders. Cut curling ribbon into five 25 in. lengths. Tape center of ribbon inside top rim of Fluted Bowl Separator.
step 13
At reception: Assemble cakes and insert large umbrella.
*Brand confectionery coating.
UMBRELLA
Ingredients:
Instructions:
step 1
To make umbrella, tint 8 oz. of gum paste light green. Roll out fondant 1/8 in. thick and cut a 6 in. circle with knife, using a cake circle as pattern. Generously dust the outside of one ball pan half with cornstarch and position circle on top. While still on pan, using Cake Dividing Set, divide circle into 10ths. Using large round Cut-Out, cut a scallop between each division, approximately 3/8 in. deep. Let dry on pan for 3 days.
step 2
Pipe tip 2 rib lines in royal icing from top center of umbrella down to each scallop point. Roll a small gum paste ball for button and attach with damp brush.
step 3
Remove from pan. Attach cookie treat stick or wooden dowel for handle with melted candy; let set. Let dry overnight.
No comments:
Post a Comment