Cinco De Mayo Piñata Mini Cakes
Bold color ribbons make these Cinco De Mayo Cupcakes the life of the party.
Prepare batter following recipe directions.
Bake and cool cake.
Trim cake to 1/2 inch high.
Use pony cutter from set to cut three shapes for each treat.
Use knife to carefully cut out center of one shape, leaving a 1/4 inch border around cake.
Position one pony shape on work surface.
Use White Decorating Icing Pouch fitted with a coupler and tip 4 to outline shape.
Position cut pony shape on top of first shape.
Fill opening with candy.
Pipe a tip 4 outline on cut shape.
Position another whole pony shape.
Use spatula to lightly ice stacked cakes; chill about 15 minutes.
Position chilled cake upright on serving plate.
Use coupler and tip 103 and Decorating Icing Pouches to cover cakes with overlapping rows of ruffles starting at the bottom and working up, alternating colors.
Cover all sides of cake.
Position candy eyeballs.
Use tip 103 blue icing to pipe pull-out ears.