instructions
In advance: Make teardrop loops using royal icing.
Cover loop pattern from
2006 Pattern Book with waxed paper and pipe 49 tip 3 loops each in violet/rose
combination, rose, orange, royal blue, leaf green/lemon yellow combination and
lemon yellow; let dry.
Several hours in advance: Freeze two 9 x13 in. sheet
cakes, 1 1/2 in. high, to make firm for cutting.
From one cake, cut 19 rounds
using large Cut-Out™.
Trim 2nd cake to 1 1/4 in. high and cut into nineteen
2 in. squares.
Prepare 3 recipes of Quick-Pour Fondant Icing and tint portions to match loop colors.
Prepare cakes and
cover 6 or 7 (38 total) in each color of poured icing; let set.
Pipe tip 3 lines
and dots in royal icing.
Pipe a tip 3 mound on cake tops and insert 7 loops.
Position cakes on Large Cupcakes ‘N More® Dessert Stand.