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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 50 |
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Paula Deens recipe for these wonderful little fondant frosted cakes Not hard, but time consuming and it really best to make these a few days ahead of time . Since I have done this recipe several times, I also found out these do freeze well and when made it really takes about 3 days for the coating to harden properly Ingredients:
1 loaf of pound cake ( store bought or home made, cut off top crust if necessary to make a smooth flat top |
1 tsp unflavored gelatin |
2/3 cup cold water |
1 large egg white |
1 tbs light corn syrup |
2 boxes, 1 lb powdered sugar. sifted |
3 food dye colors- i used red, blue and yellow |
Directions:
1. cut cake into one ich cubes and freeze in a single layer on baking sheet, 4 hours or overnight
2. Fondant: in top of a double boiler dissolve gelatin in the water and add egg white and corn syrup.
3. Whisk and blewnd until mixture reaches 110F ( warm to touch ).I used an instant read thermometer
4. Divide fondant into 3 bowls and add food color and stir to desired color and mix well
5. Line a baking sheet with waxed paper
6. Take two skewers or chop sticks and hold cake and dunk into icing to coat completely, shake off excess
7. Place on waxed paper tray to cool completely
8. I garnished some with jimmies before icing set
9. Or when set place a drop of food color onto each cube and sprinkle with edible gold for design
10. Note: Also the cake can be cut in layers filled with a light coating of raspberry jam if desired, then cut into cubes - more time consuming but delcious too
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