The Sock Exchange (Sock Exchange)
Mini Christmas sock-shaped cake, a festive dessert decorated with fondant stripes, polka dots, and pearl dust.
Ingredients
Cake (baked and cooled in a 6-cavity silicone mini sock mold)
as needed
Buttercream frosting (recipe on p.118)
as needed
White ready-to-use fondant (for decoration)
2 oz (3-5 servings)
White shimmer sugar (sprinkled on the sock cuff)
as needed
Silver and gold pearl dust (for decoration)
as needed
Lemon extract (mixed with pearl dust and brushed on the fondant)
as needed
Instructions
1
Bake the cake
Bake and cool the sock cake in the silicone mold (supported by parchment paper)
2
Base coating
Smooth the cake; let set
3
Make the sock cuff
Use a size 12 piping tip to create the sock cuff; immediately sprinkle with shimmer sugar
4
Make fondant decorations
Roll out fondant to 1/8 inch thick. Use a size 12 large tip to cut circles for the red sock. Use a knife to cut random-width stripes for the violet sock. Use a cutter/embosser wavy edge wheel to cut 1/2 inch squares for the green sock
5
Assemble and color
Use dots of buttercream to adhere fondant decorations; trim squares with a knife as needed. Brush the fondant pieces with the pearl dust and lemon extract mixture; let dry. Each serves 1 person
