How to Make a Ring Box Cake

A ring box cake is made to resemble a jewelry gift box.

The inspiration for a ring box cake comes from the signature Tiffany blue jewelry box with the white bow. But you may create your own cake with any color you wish. Ring box cakes are ideal for various celebrations including engagements, weddings or anniversaries. A firm-textured cake is best, because it must bear the weight of the fondant used to "wrap" the cake, giving the appearance of a gift. Fondant is a soft, dough-like, sugar-based, flavored substance -- rolled out like pie crust. The fondant allows for hand-shaping and decorating, as desired. Does this Spark an idea?

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Cake
Square cake pans
Plastic wrap
Foil
Mini marshmallows
Water
Microwavable bowl
Large mixing bowl
Powdered sugar
Vegetable shortening
Salt
Vanilla
Mixer
Dough hook
Rolling pin
Food coloring

Instructions

The Cake
- 1
  
  Carrot cake is dense, so it works well with fondant.
  
  Follow directions on packaged cake mix, or from you own recipe, for mixing and baking. Use two 9-inch, square pans. Don't skimp on baking time, because the cake must be thoroughly set.
- 2
  
  Set the cake in the refrigerator to cool and firm. If you plan to apply the fondant the next day, wrap the cake layers in plastic and foil, and store them in the freezer. When ready to use, allow the cake to thaw in the wrapping, to absorb moisture created during thawing.
- 3
  
  Brush away excess crumbs. Frost with the icing of your choice. This helps the fondant “stick” to the cake and provides a beautiful, smooth finish.
The Fondant
- 4
  
  Marshmallows give fondant its clay-like texture.
  
  Place 160 mini marshmallows and 3 tbsp. water in a microwavable bowl. Place it in the microwave for 1 minute, 30 seconds. Remove and stir until all water is blended.
- 5
  
  Combine 2 lbs. of powdered sugar, a pinch of salt, 1 tsp. of vanilla or other flavoring, and 1/2 cup shortening in a large mixing bowl. Add the marshmallow mixture to the top. Using a dough hook, blend on low setting until the mixture begins to pull away from the sides of the bowl.
- 6
  
  Prepare a powder-sugared surface for kneading. Wear plastic gloves or spread shortening on your hands, to prevent sticking. Knead the mixture until it takes on a smooth, glossy appearance.
- 7
  
  Wrap the fondant in a double layer of plastic wrap, if not using it right away. This will prevent the fondant from becoming stiff and hard-to-handle. It can be stored at room temperature for up to two weeks.
- 8
  
  Roll out a ball of fondant as you would crust for a pie.
  
  Knead in your desired food coloring, when you're ready to use the fondant. Roll it out like pie crust, to a thickness of approximately 1/8 inch. Fold the fondant over the bottom cake layer, as if you are wrapping a gift. Smooth and sculpt it with your hands. Place the top layer, and repeat wrapping. Mold it at the seam where layers meet, so that the top layer looks like a box cover. If cracks appear, repair them with a small amount of fondant, using an oiled finger.
- 9
  
  If fondant is new to you, begin with simple flower buds.
  
  Cut strips of fondant to create a bow or flowers. Fondant is very malleable, so don't be afraid to get creative. You can even try making the top cake layer look like the inside of the box, using fondant to create "tissue paper" and adding a fondant ring.

Tips & Warnings

If the fondant becomes too stiff, heat it in the microwave for a few seconds.
For less dense cakes, make the fondant thinner.
For a smaller ring box cake, trim the cake layers to your desired size.
Don't store fondant-finished cake in the refrigerator.

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