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Drapes and Swags Cake
Preparation info
- Makes
208
servings - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Royal Icing |
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 2 dowels in the center of the cake. Then form a circular pattern with 10 more dowels, placing 3 at the top, 2 on either side, and 3 at the bottom, making sure that each dowel is approximately 3 in/8 cm fr