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Overpiped Cake
Preparation info
- Makes
12
servings - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Chiffon Sponge, 10-in/25-cm round, filled and seal-coated |
Method
- Roll out the fondant ⅛ in/0.3 cm thick. Carefully cover the cake with the fondant and smooth the top and sides. Trim the fondant from the bottom edge of the cake.
- Place the cake on the cake board.
- Massage a bit of green food coloring into the remaining white fondant and roll tapered ropes for branches in lengths from 2 to 4 in/5 to 10 cm. Each rope sh
Part of
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