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|
Small Tart Shell |
12 |
Yellow or White Cake |
Scrap |
Triple Sec |
1 teaspoon |
Orange Marmalade |
1-1/2 ounce |
Orange Buttercream |
2-1/2 ounces |
Orange Fondant |
2 ounces |
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In the bottom of each tart shell place a small disk
of scrap cake. 1/2" diameter by 3/8" thick |
With your thumb over the bottle top - allow a few
drops of Triple Sec to drip onto the cake disk. |
Using the edge of a teaspoon press off about 1/4
teaspoon of orange marmalade directly atop of the cake disk. |
Using a small spatula spread orange colored buttercream
onto the tart shell. Mound slightly in center of the shell. |
Chill for 10 to 15 minutes until buttercream is
very firm. |
Warm orange colored fondant to 110°f. Glaze
by dipping tart face down into fondant. Smooth with spatula if needed.
Hold firmly on the back side of tart. Chill before next step. |
With a small paper decorating cone - garnish each
tart with a spiral of orange colored fondant that has been darkened
to contrast the other color. |
Store chilled. |
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