Crazy Cakes
Makes: Makes 2 crazy cakes, each 3" wide x 3" tall
Ingredients:
- 1 package (10.75 ounces) frozen Sara Lee® Frozen Pound Cake, thawed
- Confectioners’ sugar
- Yellow rolled fondant (for cake bases)
- 1 tub frosting
- White rolled fondant (for cake topping)
- Various colors rolled fondant (for cake decoration)
Directions:
- Carefully remove pound cake from packaging and set on cutting board. Slice off rounded top portion of cake to level. (This portion will not be used for the crazy cakes.) Cut the pound cake horizontally into two ¾" thick slices.
- Using and 2½" cookie or biscuit cutter, cut two cake rounds from one pound Cake slice. These will serve as the bases of the two cakes. Repeat this process using the 1¾" cutter with the second pound cake slice. Carefully cut the tops of each cake round at an approximate 35° angle. Set aside.
- Sprinkle work surface with confectioners’ sugar. Knead 6 ounces of yellow rolled fondant and roll out to about ⅛" thick. Cut two 5" circles and two 4" circles.
- Lightly frost the tops of each cake round. Gently lay the yellow fondant circles over the cake rounds according to size (5” circles with 2½” rounds; 4” circles with 1¾” rounds). Form fondant over the top and sides of each section. Cut away excess fondant at base of cake with a knife.
- Knead 2 ounces of white rolled fondant and roll out to about ⅛" thick. Cut two 3" diameter circles. Using a knife, make the perimeter of the circle wavy. Lay white fondant on top of 2½” yellow fondant-covered cakes. Secure the 1¾" tiers on top of the 2½" tiers with frosting. Use colored fondant to decorate cake as desired, using a dab of water to secure decorations in place.
Cook’s Tip: Fondant and sugar flowers can be purchased at Craft stores.
