Roller Blade Cake

Step 1

We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icing in covered containers until ready to use. Bring to room temperature for decorating.

Prepare Roll-Out Cookie recipe. Cut 4 wheels using round cutter. Bake and cool. Make extras to allow for breakage.

Make 3 1/2 cups buttercream icing:
• Tint 1 1/4 cups royal blue
• Reserve 1 cup white (thin with 1 teaspoon light corn syrup)
• Tint 1 1/4 cups gray

Make 1/4 cup color flow icing:
• Tint 1/4 cup black

Step 2

Step 3

Decorate in Order:

In advance, position cookies on cooling grid over waxed paper. Pour thinned black color flow icing over cookies. Lightly tap grid to smooth icing. Let dry.

Step 4

Use tip 4 to pipe dots in centers of cookies with gray icing. Smooth with finger dipped in cornstarch.

Step 5

Trace pan shape on cake board. Cut board and wrap with Fanci-Foil Wrap. Position cake on board. Ice wheels smooth with thinned white icing.

Step 6

Use tip 4 to pipe tongue of skate in blue icing. Smooth with finger dipped in cornstarch. Allow space for straps.

Step 7

Use tip 10 to pipe bottom of shoe with gray icing. Smooth with finger dipped in cornstarch.

Step 8

Use tip 18 to cover skate design area with stars with blue icing.

Step 9

Use tip 18 to cover skate and sides with stars with gray icing.

Step 10

Cut cookie stick to 4 in. length. Insert stick in space between wheels to support cookie wheels. Position cookies and secure with dots of buttercream icing.