Square Pans
Add a Chocolate Monogram Cake
Ingredients:
- Easy-Add Ready-To-Use Chocolate Decorator Icing Add to shopping list Ready-To-Use Chocolate Decorator Icing
- Easy-Add Brown Icing Color Add to shopping list Brown Icing Color
- Easy-Add Red-Red Icing Color Add to shopping list Red-Red Icing Color
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
Makes:
Cake serves 20.
Techniques Used:
Tools:
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Tip: 6 Add to shopping list Tip: 6
- Easy-Add Tip: 8 Add to shopping list Tip: 8
- Easy-Add Tip: 12 Add to shopping list Tip: 12
- Easy-Add Tip: 16 Add to shopping list Tip: 16
- Easy-Add Tip: 18 Add to shopping list Tip: 18
- Easy-Add Flower Nail Add to shopping list Flower Nail
- Easy-Add Disposable Decorating Bags Add to shopping list Disposable Decorating Bags
- Easy-Add Metal Spatula Add to shopping list Metal Spatula
- Easy-Add 8 in. Square Pan Add to shopping list 8 in. Square Pan
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
- Easy-Add Cake Board Add to shopping list Cake Board
- Waxed paper
- Toothpicks
Instructions:
Step 1
2 days in advance, make 28 pompon flowers using royal icing and tips 12, 16, 18 and flower nail. Make extras to allow for breakage and let dry.
Step 2
Bake and cool 2-layer cake. Ice smooth in chocolate decorator icing.
Step 3
Using tip 12, pipe initial on cake top. Using a toothpick mark your scroll design on side of cake. Outline using tip 8; pipe lower scroll using tip 6. Pipe dots using tip 5. Add tip 6 bead border on top edge. Pipe tip 12 bottom bead border. Attach flowers using dots of icing.
