Sunday, November 20, 2011
Cornucopia - Easy
My niece's birthday was on Thanksgiving last year, so I made a special dessert for her. Very easy.
Bake a cake using the paisley pan. (1 or 2 layers, depending on how much cake you want.) Frost with light brown or tan buttercream. Tint good fondant brown, roll thin and cut into even strips. Weave these into a mat (using a standard basketweave pattern). Lay over the cake, trimming the edges and across the front (so that you have cake "sticking" out to hold the bounty from the cornucopia). Twist 2 fondant ropes to make the nice edge.
Add whatever you like to the top of the cake - maripan fruits, fondant fruits, real fruits, candy... This is a mix of wrapped Rocher chocolates with sparkly plastic fruits that I had on hand. Impromptu! I decorated the base with buttercream stars and candy corn.