| Slice the sponge cake into three equal layers. Place
the first layer on an 10" cake board or plate. |
| Brush the first layer with 1/3 of the Syrup |
| Using a spatula spread 5 ounces of the Buttercream
onto the layer |
| Press the center layer on and repeat steps #2 and
#3 (using 5 ounces of Red Currant Jelly). Press on the top layer and
use the remaining 1/3 of the syrup. |
| Apply 4 ounces of Buttercream to hide the cake on
top and sides. Working over a bowl, apply the chocolate sprinkles
to the side. Chill while you prepare almond paste. |
Have a small sifter filled with several spoons full
of powdered sugar. Kneed the almond paste on a clean surface, dusted
with powder sugar. Work small amounts of food coloring into
the paste as it is being mixed. Add powdered sugar as needed, to stiffen
the paste. Keep covered with plastic wrap if left to stand for long.
Using a rolling pin - roll it out like a pie crust, but dusting your
surface as needed with powder sugar. Transfer the circle of the rolled
out Almond Paste onto a 10 inch cardboard circle. Trim the sheet of
paste so it is a perfect 10 inch circle, using the cardboard as a
guide.
I used a special imprinting tool to get the textured surface to the
Almond Paste. |
| Remove the iced cake from refrigerator. Cover an
area near the edge of the cake with a strip of waxed paper, this is
where the cherries will be placed. Make sure the disc of almond paste
is free from the cardboard circle. Run a stainless steel spatula between
them to be sure. Slide the disc from the cardboard onto the cake top.
Press it down well to extract any trapped air pockets. Use the piece
of waxed paper to help you roll the edge of the almond paste into
the scrolled edge. The waxed paper kept the underside from getting
buttercream on it. |
| Soak 4 beautiful cherries in 1/4 ounce of Kirsch.
Alternately apply with the leaves and cherries along the scrolled
edge |
| The color of the almond paste can be adjusted to
the holiday.
{yellow-Easter, orange-Halloween, pink/ green-Christmas) |
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