Culinary Institute of America

Overpiped Cake

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Preparation info
  • Makes

    12

    servings
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Chiffon Sponge, 10-in/25-cm round, filled and seal-coated

Method

  1. 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.
  2. Place the cake on the cake board.
  3. 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