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!
Cake serves 12.
Bake and cool duck cake using firm-textured batter such as pound cake.
Trim sides of beak to form smaller beak; ice smooth with spatula.
Cover remainder of cake with tip 18 stars. Pipe tip 18 pull-out star wings and tail feathers.
Pipe tip 6 dot eyes and tip 3 string for mouth.
On top of head, pipe a row of tip 18 shells to support ruffle; pipe tip 127 ruffle against shells.
Using tip 9, build up and pull out waddle under chin.
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.
Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.
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.
The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.