Menorah Cake

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Menorah Cake

Ingredients

  • 9 Snyder’s of Hanover Pretzel Rods
  • Prepared pound cake
  • Buttercream frosting
  • Cake Mate Fondant Toppers, yellow plus your choice of colors
  • Gold or other cake sugar

Directions

  1. Cut the pound cake in half lengthwise; set the two halves side by side and frost with buttercream icing.  Place in refrigerator until thoroughly chilled.
  2. For the candles - Roll out your candle color choice of fondant to 1/8’ thick by 8” x 1”.  Roll each of the 9 Pretzel Rods into one of the 8” x 1” strips; crimp the top and bottom of each candle’s fondant; smooth with finger.
  3. For the flames - Roll out a small sheet of yellow fondant to 1/8” thickness; cut out 9 ¾”-diameter circles; bend in the sides of each circle and slightly pull the top to make a point; set aside.
  4. For the draped cloth -  roll the a piece of fondant the length plus 8” to 1/8” thick by the height plus the two sides plus extra for draping; remove the chilled frosted cake from the refrigerator and carefully drape the fondant “cloth” over the cake, pulling on areas to make the folds.
  5. Cut 9 ½”-diameter holes on the top of the cake’s fondant – equally space the holes; insert the middle candle into the cake– but don’t push down all the way; insert the remaining candles into the remaining holes, pushing down to the plate.
  6. Dab the bottom of each “flame” with water and gently push onto the top of each candle.