Friday, October 23, 2009
2 oz. package black fondant
3 cups confectioner's sugar
1/8 cup plus 2 teaspoons light corn syrup
1 tablespoon water
For the spiderweb, roll one 2-ounce package of black fondant to 1/8-inch thickness. Using a ruler as a guide, cut it into 1/8 x 10-inch strips (you needs about 14 strips). Arrange them in to a web pattern on the cake as shown.
For the glaze (enough for two cakes), sift 3 cups confectioner’s sugar into a large bowl. Mix in 1/8 cup plus 2 teaspoons light corn syrup until combined. Stir in 1 tablespoon water. The glaze should be thick but pourable; if it is too thick, stir in more water a few drops at a time. Pour some of the glaze over the web-topped cake; let the cake sit for 1 hour so the glaze hardens.
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