Tiffany Box Cakes

Makes 8 cakes

Ingredients:

• Vanilla Cream Cake sliced into 1-inch slabs (purchase in your bakery or try this recipe from Food Network)
• Vanilla Frosting
• Tiffany Blue Fondant
• White Fondant
• Bow Mold

Instructions:

1. Prepare cakes – Lay a slice of pound cake on a work surface. Spread a layer of buttercream on top and add a second layer of cake. Repeat with remaining slices. Using a serrated knife and ruler, carefully cut out eight 2” double layer square cakes.

 
2. Frost cakes – Spread a thin layer over the top and sides of a cake. Lightly dust your work surface with powdered sugar. Roll out turqoise fondant to ⅛” thickness. Place a square of fondant {approximately 6” across} over the cake. Smooth out the top and then work your way down by pressing the fondant against the cake. Trim the excess fondant while leaving about ¼ inch of fondant around the base of the cake. Fold the excess fondant under the bottom of the cake. Repeat process with remaining cakes.

3. Decorate cakes – Lightly dust your work surface with powdered sugar. Roll out white fondant to ⅛” thickness. Using a pizza cutter, cut fondant into ¼” wide strips. Slightly moisten the back side of the strips with water with a basting brush. Arrange to look like ribbons over the top of each cake. Press a small amount of white fondant into a bow mold. Trim as needed and place on top of each cake. Serve on a platter or on individual treat plates.