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Candy Cane Cake

Idea gallery #762
Candy Cane Cake
Ingredients and Supplies
4 tier topsy turvy cake (8, 10, 12, 14")
red, white, chocolate fondant
red, white, chocolate buttercream
red stripes candy cane transfer sheet
white dots transfer sheet
brown transfer sheet
red, white, chocolate candy coating
round and square silicone template
1/4" thick silicone sheet
tips #2, #4, and #6
spatula
brown foil
16" round cake drum or board
pastry bags
  • alt images
Instructions
Prepare the topsy turvy cake layers in your preferred method. (This cake was done for display and is using topsy turvy styrofoam dummies.) Cover the top and bottom tier in red, the 12" in chocolate and the 10" in white fondant. Stack the cake using your preferred method.

Melt all colors of the candy coating. Place the square silicone template on top of the white dot transfer sheet with the texture side up. Pour dark chocolate candy coating over template and use spatula to scrape template, completely filling each cavity and removing all the excess. Allow to completely set and remove transfer sheet from chocolate and silicone mat. Gently push squares out of silicone mat. Attach each square with a small dot of buttercream around side of cake. Pipe small dot of buttercream with #2 tip on all corners of each square. Pipe small ball trim in white with #6 tip around base of tier.

Repeat process using white dot transfer, round silicone template and red candy coating. Attach round disks randomly with a dot of buttercream on 10" tier. Pipe small dots of chocolate buttercream randomly around tier with tip #2. Pipe small ball trim in red with #6 tip around base of tier.

For 12" tier cut several wavy strips of red/white stripe transfer sheet, about 1/2" to 3/4" wide and ranging from 3" to 7" long (hold up against cake to determine exact measurements needed). Place a few strips texture side up with 1/8" perfection strips on either side on top of parchment paper. Spread white candy coating over strips, using the perfection strips as a guide to achieve an even thickness. Immediately pick up the strips and transfer to a clean place on the parchment paper. When almost set, but still flexible, put in place on cake and bend over edge. Repeat doing only a few strips at a time until entire tier is completed. Once all chocolate is completely set remove transfer sheet acetate. Use a #4 tip with red buttercream to pipe a small ball trim along one side of each strip. Use a #6 tip with chocolate buttercream to pipe a small ball trim around base of tier.

For 8" tier cut narrow wavy strip of brown transfer sheet and piece together if necessary to reach all the way around tier. Place strip texture side up with 1/8" perfection strips on either side on top of parchment paper. Spread white candy coating over strip, using the perfection strips as a guide to achieve an even thickness. Immediately pick up the strip and transfer to a clean place on the parchment paper. When almost set, but still flexible wrap around tier. Once chocolate is completely set remove transfer sheet acetate. Use #6 tip with chocolate buttercream to pipe ball trim along top and bottom edge of strip. Use #6 tip with white buttercream to pipe ball trim around base of tier.

To make the topper cut candy cane shape out of 1/4" thick silicone sheet. The empty space will become the mold cavity. Place cut sheet on top of red/white stripe transfer sheet. Pour white candy coating over cavity and scrape to completely fill cavity and remove all excess. Allow to completely set and gently remove transfer sheet and topper from silicone sheet. Cut out 4" circle from white dot transfer sheet and place between 1/8" perfection strips on top of parchment paper. Spread chocolate candy coating over circle, using the perfection strips as a guide to achieve an even thickness. Immediately pick up the circle and transfer to a clean place on the parchment paper. When almost set, but still flexible place in center of top tier. Once chocolate is completely set remove transfer sheet acetate. Use #2 tip with white buttercream to pipe small ball trim around edge of circle. Use red buttercream with #2 tip to pipe red ball trim around outline of candy cane. Melt base of molded candy cane by placing on hot cookie sheet and immediately putting in place on top of cake.

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