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Early Riser Cake Zoom

Early Riser Cake


Use our 3-D Rubber Ducky Pan to create birds of many different feathers. Turn a duck into a crowing rooster by trimming the beak and adding a piped red icing wattle and cockscomb. Cock-a-doodle-doo!
Makes: Cake serves 12.
Skill Level: None

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Step 1

Bake and cool duck cake using firm-textured batter such as pound cake.

Step 2

Trim sides of beak to form smaller beak; ice smooth with spatula.

Step 3

Cover remainder of cake with tip 18 stars. Pipe tip 18 pull-out star wings and tail feathers.

Step 4

Pipe tip 6 dot eyes and tip 3 string for mouth.

Step 5

On top of head, pipe a row of tip 18 shells to support ruffle; pipe tip 127 ruffle against shells.

Step 6

Using tip 9, build up and pull out waddle under chin.

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Ingredients

Products

Red-Red Icing Color

Red-Red Icing Color

Black Icing Color

Black Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

cornstarch

cornstarch

Tools

Products

$1.19

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$1.69

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Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

Knife

Knife

The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.

The star tip creates the most celebrated, easily accomplished decorations! The pull-out star technique can be used for fun, furry creatures, or for textured hair for your cakes.

Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.

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.

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