What could be sweeter than this tiered tribute to candy and cupcakes? Two cake tiers decorated with candy dots and ribbons hold a giant cupcake aloft. Sugar Sheets!TM Edible Decorating Paper and Ready-To-Use Rolled Fondant make decorating delightfully easy.
Bake and cool 2-layer round cakes and large cupcake. Ice cupcake smooth on bottom half only with white, 8 in. smooth with pink, 10 in. smooth with yellow. Prepare for Stacked Construction .
Divide cakes into 12ths. For flat white candy dot strips, cut six strips 1 1/2 x 6 in. long for 8 in. cake, six strips 1 1/2 x 5 1/4 in. long for 10 in. cake. Attach to cakes with piping gel. Pipe tip 5 bead bottom borders between strips. Attach rows of confetti with piping gel dots.
For bottom of cupcake, cut six light blue strips 4 x 3 1/2 in. high. Gently fold for 1/2 in. pleats; attach around cupcake. Ice cupcake top fluffy. Use punch with smallest Star Cutting Insert to cut out light blue, green, yellow and pink stars (six each); attach to cupcake.
For side ribbon candy, cut light green, yellow, blue and pink strips (four each), 1 x 10 1/2 in. long. Cut and attach wavy white center stripes 10 1/2 x 3/8 to 5/8 in. wide. Gather into folds and attach with icing.
For lollipops, cut light green, yellow and pink circles (two each) using punch with largest Layered Circles Cutting Insert. Sandwich over lollipop stick and secure with piping gel. Use punch with Spiral Cutting Insert to cut white details; attach. Insert lollipops.