Pastel Mousse Bottle
Pastel candy-coated chocolates
Mousse serves 16.
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use. Bring to room temperature for decorating.
Make Vanilla Whipped Icing Mix following package instructions
Tint 1/4 cup rose
Reserve 1 cup white
Decorate in Order
Prepare mousse according to recipe, add lemon yellow color with a touch of golden yellow cokor to whip cream cheese mixture. Refrigerate in prepared pan until firm; unmold onto board.
Use rose whipped icing to ice bottle nipple smooth.
Use tip 21 and white whipped icing to pipe zigzags on bottle ring.
Use tip 3 dots of white whipped icing to attach pastel candy-coated chocolates to mousse immediately before serving.
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