Fore - the Big Day
|Per each of 24 servings (without candies): about||-|
|total fat||23 g|
|sat. fat||14 g|
- Portion size: 16 to 24
This cake will be a hole in one with any golf enthusiast. The Wilton golfer and flag are available at many craft and cake decorating stores.
- Chocolate Cake
- Creamy Butter Icing
- Kelly green paste Food colouring
- Black decorator gel icing
- Sugar-coated spearmint leafSugar-coated spearmint leaves
- Jelly beans
Place cake on cake board or tray. Using serrated knife and starting 3/4 inch (2 cm) from top of cake at 1 short side, horizontally cut cake, angling up to centre of cake. Turn piece over and place over uncut side to form incline.
Round off corners. On 1 long side, cut half circle about 5 inches (12 cm) long and 1-1/2 inches (4 cm) deep.
Remove 1/4 cup (50 mL) of the icing to small bowl; tint light green and set aside. Tint remaining icing dark green.
Spread 1 cup (250 mL) of the dark green icing over top and sides of cake, creating thin masking layer to seal in crumbs. Chill until firm, about 30 minutes.
Remove 1/2 cup (125 mL) of the dark green icing and set aside for piping. Spread remaining icing over top and sides of cake, using sweeping motion up sides to create texture.
Using tip of knife, outline golf green at top end of cake. Spread with light green icing. Using tines of fork, rough up dark green icing to resemble grass. With piping bag fitted with star tip, pipe dark green icing around bottom of cake to resemble grass, pulling up bag while squeezing.
Pipe small circle of black gel on golf green for hole. Arrange spearmint leaves on cake for shrubs. Using leaf or plain tip, pipe grass around shrubs. Decorate with flag, golfer and jelly beans for rocks. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: July 2006