Tiffany Gift Box Cake

Tiffany gift box cake that’s too pretty to eat!

Diamonds might be a girls best friend, but this gorgeous jewelry gift box has something even better inside.. cake! Every girl loves cake. What we don’t all love is covering a square cake with fondant, so in this tutorial I panel the sides and keep the lid edges softer and rounder, making this a cake even a beginner can tackle. Plus, it like how soft and pretty it looks, especially in this stunning signature Tiffany turquoise.

Now a lot of people ask me about how long a cake like this takes to plan, and how to get the best looking fondant cover job. It’s honestly all about letting things rest, set up and not rushing the whole thing by trying to get it done in one day. It’s not gonna happen! So here’s the breakdown: I made the ganache and buttercream for this and the cake on Wednesday. Then I frosted the cake in ganache and made the main part of the bow on Thursday, and finally I covered the cake and assembled it all on Friday. No your cake won’t be ‘old’, no it won’t taste dry, and no you shouldn’t ganache and cover right away not matter what. If you like you can absolutely ganache in the morning and cover at night, just make sure it’s had at least 6 hours at room temp between both layers, and if it’s summer, go the overnight for sure.

The best part of this cake is really that bow. I just love fondant bows! I added tylose (CMC) to the fondant, and I used some rolled up paper towels to keep the shape, then I placed it away from sunlight, and didn’t touch it for a day. You can even leave it two days. Beginners, seriously make two because it’s always a good idea to have a spare of everything, in case you drop one, or a little ones in your house eats it (yes that’s really happened!). You could shimmer this bow and ribbon if you like, but I love it exactly how it is. Check of the video below for how to make your own Tiffany gift box cake.

Tiffany gift box cake materials
• Three 8″ square cakes -3 batches of my vanilla cupcake recipe baked for 70 mins each
• 450g (1lb) sweet American buttercream
• 800g (1lb 12oz) Dark chocolate ganache
• Fondant
– 1.4kg (3lb 1oz) Turquoise (1kg ready-made Satin Ice Turquoise and 400g white
– 350g (12oz) White
• 14″ square cake board
• Sugar Syrup
• Sugar glue or water
• Large spatula
• Turntable – Ikea
• Bread Knife
• Exacto knife
• Large rolling pin
• Cornflour/ Cornstarch
• Pizza cutter
• small paint brush
• Ruler and tape measure
• Acrylic smoother