Make cake. Prepare batter following recipe directions. Bake and cool cake. Use spatula and white decorator icing to lightly ice cake smooth.
Decorate zigzag stripes. Looking down at the top of the cake, use toothpick to mark triangles on bottom edge of cake, 1 in. high x 1 1/2 in. wide at bottom and 3/4 in. apart, starting at 3/4 in. from left edge of cake. Use blue icing pouch with tip 150 to pipe zigzag lines to fill in triangles. Use white icing pouch with tip 150 to pipe four zigzag lines above triangles across the cake top. Repeat with four blue zigzag lines above white lines. Repeat pattern to cover cake top.
Decorate center star. Gently imprint red star cutter in center of cake top. Use red icing pouch with star tip to outline star area and fill in with stars. Overpipe outline.
Decorate bottom border. Use red icing pouch with star tip to pipe star bottom border.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.