NEW YEAR’S CAKE

I used a 9”x13” quarter sheet and an eight inch cake to create this design.  The quarter sheet cake was covered with white buttercream with tip 22 shell borders.

To make the clock I cut about 3 inches off the bottom of the 8” round and then cut that in half to use for the sides of the clock.

Next, I placed the round on the quarter sheet and I recommend using 2 or 3 skewers to help in holding the clock in place and from falling over.  Next I placed the two pieces cut from the bottom piece on either side of the round.  First, I crumb coated the entire cake before applying the final coat of icing. 

I used gold beads to outline the top edge of the clock and used a plastic clock face.  The pink elephants were molded from pink candy coating and dusted with pink petal dust and red super pearl dust.  Piping gel was put in the champagne glass to resemble champagne.  Plastic colored stars were placed on either side of the clock to add a festive touch to the cake.

Copywritten © 2007
by George Fowler the author of the above work.