ready-to-use pure-white rolled fondant
4 drops liquid yellow food coloring
Cornstarch, for dusting
Slippers (see directions below)
24 (1-in.) white sugar-candy daisies
1 tube white decorating icing
In small bowl stir boiling water into cocoa powder until smooth;
stir in extract. Preheat oven to 350F . Coat 2 (8 x 2) in round cake
pans with cooking spray. Line bottoms with waxed paper; coat with
spray; dust with flour. In medium bowl, mix flour, baking soda,
baking powder and salt. In large bowl, on high speed, beat butter
and sugar, 3 minutes, until light and fluffy. Add eggs, 1 at a time,
beating after each. On low, beat in flour mixture ( in quarters)
alternating with cocoa mixture ( in thirds), ending with flour; beat
until smooth. Spread batter evenly in prepared pans. Bake 36 to 38
minutes until pick tests clean. Cool pans on wire rack 10 minutes.
Invert; remove pans and paper. Turn cakes over; cool.
Place 1 layer on cake plate; spread top evenly with 1 cup frosting.
Top with second layer. Frost sides and top of cake with thin layer
of frosting. Place remaining frosting in pastry bag fitted with
1/4-in. star tip.
knead in coloring to an even pastel shade (if fondant gets sticky
during kneading, rub hands with cornstarch). Roll fondant into
16-in. round. Gently roll up onto rolling pin. Carefully unroll over
cake to cover. Smooth fondant with hands to adhere to cake; trim
bottom edge with knife ( discard scraps, or use to make small
flowers). With frosting in pastry bag, pipe border around bottom
edge of cake, as shown in photo.
Place slippers on
top. Decorate cake randomly with sugar-candy flowers, using tube
icing to stick flowers in place