Hoppy Birthday Frog Cake
Cake serves 20.
Bake and cool 2-layer cake. Center on foil-wrapped board. Ice smooth with buttercream.
For the head, use Circle Cutter to cut a 5 in. diameter circle from Bright Green Sugar Sheets! Draw a smile using black FoodWriter.
For the eyes, use medium round Cut-Out to cut two circles from White Sugar Sheets! For lids, use medium round Cut-Out to cut a circle from Bright Green Sugar Sheets! Use Rotary Cutter to cut the green circle in half with a slight arc. Attach to eyes with piping gel. Draw pupils and lid line with black FoodWriter.
For legs, use punch with Large Heart Cutting Insert to cut two hearts from Bright Green Sugar Sheets!
For the party hat, use Rotary Cutter to cut a triangle, 3 wide x 3 1/4 in. long, from Bright Yellow Sugar Sheets! Cut four small diamonds, 1 long x 1/2 in. wide, from Red Sugar Sheets! Attach diamonds to hat using piping gel.
Store all pieces in the Sugar Sheets! bag; set aside.
For the border, cut one strip, 8 in. long x 1 1/2 in. wide, from Light Green Sugar Sheets! Using punch with Diamonds Border Cutting Insert, punch one edge. Turn strip around, line up diamond punches and punch other side to form a zigzag.
Use Rotary Cutter to cut the strips to fit the cake. Attach to the cake with piping gel.
To assemble the frog, place the large circle in the middle of the cake. Attach the hat to the cake and place eyes on top with piping gel. Attach hearts to the underside of the circle bottom.
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