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classic white cake water egg whites vegetable oil apricot preserves powdered sugar green Cake sides cake boards Latex cutters
Viewed: 30 - Published at: 7 years agoIngredients
- 3 (18.25-ounce) boxes classic white cake mix
- 4 cups water
- 9 egg whites
- 1/4 cup plus 2 tablespoons vegetable oil
- 2 cups apricot preserves
- Powdered sugar
- 2 (24-ounce) boxes of ready-to-use pure white rolled fondant (recommended: Wilton)
- Green, pink, blue, and yellow food colorings
- 1 (10-inch) square cake pan with 3-inch high sides
- 1 (8-inch) square pan with 3-inch high sides
- 2 cardboard cake boards, 1 (10-inch) square and 1 (8-inch) square
- 3 pairs of disposable latex gloves
- Small moon and star-shaped cookie cutters
Method
- Preheat oven to 350 degrees F.
- 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.
