cup butter (1-1/2 sticks)
cups all-purpose flour
- 1 1/2
teaspoons baking powder
teaspoon baking soda
- 1 1/4
cup maraschino cherry juice
- 2 1/4
- 1 1/2
teaspoon almond extract
recipe Cherry Frosting
recipe Candy Clay (optional)
3.Spoon batter into prepared pan. Bake for 45 minutes or until top springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.
4.Meanwhile, prepare Cherry Frosting and Candy Clay (if using). With a long serrated knife, cut cake in half crosswise. Place one half on a serving plate. Frost top with about 1 cup of frosting. Stack second half of cake. Thinly frost sides with a crumb coat. Chill cake for 10 minutes. Frost sides then top of cake with remaining frosting.
5.To decorate with Candy Clay, roll about two-thirds of the clay to 1/8-inch thickness. With sharp knife, cut a 7×11-inch rectangle. Cut scallop edges with 1-inch round cutter. Place across frosted cake, leaving 1-inch frosting border. For flowers, tint Candy Clay. Roll to 1/8-inch thickness. Cut 1/4×1-3/4-inch strips. Press narrow ends together to shape petals. Press into Candy Clay sheet using a dot of water to adhere. For centers, roll then coil thin strips of clay; attach with dot of water.
- To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.
- Flowers can be made in advance and stored in an airtight container until ready to use.
12 ounce package white chocolate baking pieces or candy melts
cup light-color corn syrup
3.To roll firm clay, lightly dust a clean work surface with powdered sugar. Knead the clay until smooth. (To soften candy clay that was made several days ahead and has become firm, warm in a microwave for 5 to 10 seconds.)
4.Tint white candy clay with food coloring, kneading clay thoroughly to distribute color. Divide candy clay in small portions. To form shapes, work candy clay to resemble characters or designs. To roll clay, roll portions between sheets of waxed paper to 1/8-inch or less thickness. Cut shapes with cookie cutters, a small knife, or clean scissors. To keep clay pliable (or shapes from drying) while working with it, place clay and/or shapes on a baking sheet lined with waxed paper. Cover with plastic wrap.
- Use this delicious, easy-to-shape white chocolate candy clay as you would fondant.