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Minnie Mouse?s Tower of Gifts Cake Zoom

Minnie Mouse?s Tower of Gifts Cake


Makes: Serves 12
Skill Level:

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Step 1

3 days in advance: Make Minnie?s bow. Tint 6 oz. gum paste rose; roll out 1/8 in. thick. Using pattern and knife, cut out one bottom and two top sections. Use veining tool to score lines. Let dry on cornstarch-dusted board overnight. Attach top sections to bottom with damp brush. Roll out white gum paste 1/16 in. thick. Use wide end of tip 2A to cut eight circles; attach to bow with damp brush, trimming as needed. For knot, roll a 1/2 in. x 2 in. rose log. Taper ends and attach with damp brush. Let dry.

Step 2

Also: Prepare base board. Tint 120 oz. fondant violet; cover base board.

Step 3

Bake and cool cake. Use tip 3 to outline facial features and pipe in eyes, mouth, pupils and tongue; pat smooth with finger dipped in cornstarch. Cover head with tip 16 stars. Pipe tip 3 dot eye and nose highlights, outline eyelashes.

Step 4

Tint 5 oz. fondant light rose, 7 oz. medium rose and 3 oz. dark rose. Roll out white and rose fondant 1/8 in. thick. Use patterns to cut gifts, gift tag, top and bottom lids, and gift bow. For middle lid, cut a strip, 2 in. x 8 in. from zebra edible paper. Spray strip with pink food color spray; let dry. For stripes, cut fondant strips, 1/2 in. x 5 in. or 6 in. For bottom gift, cut polka dots from white fondant using wide end of tips 1A, 2A and 12. For top gift, cut a ribbon strip 1 in. x 5 in. in dark pink fondant. Attach gifts, fondant lids and details to base board with damp brush. Attach middle lid with piping gel. Reserve remaining medium rose fondant.

Step 5

Position cake. Use pattern to shape top hand from 5 1/2 oz. of white fondant. Cut slits for fingers and shape. Position on base board. Cover with tip 16 stars. Use pattern to shape arm from 10 oz. white fondant and bottom hand from 7 oz. white fondant. Cut and shape fingers as above. Position on base board. Outline cuff with tip 3. Cover arm and hand with tip 16 stars. Roll out reserved medium rose fondant 1/8 in. thick. Cut hearts using large and medium Cut-Outs. Attach to base board with damp brush.

Step 6

Write name on tag with black edible marker. Cut hole with narrow end of tip 12. For string, cut a strip, 1/4 in. x 1 3/4 in., from dark pink fondant. Attach string and tag with damp brush.

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Ingredients

Products

$7.29

In Stock (ships in 1-2 business days)

6 ounces Ready-To-Use Gum Paste

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$10.99

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$8.49

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$4.29

This item is currently not available.

Rose Icing Color

Rose Icing Color

Creamy Peach Icing Color

Creamy Peach Icing Color

Copper Icing Color

Copper Icing Color

Ivory Icing Color

Ivory Icing Color ((Combine Copper with Ivory for skin tone shown))

Violet Icing Color

Violet Icing Color ((Combine Violet with Rose for violet shown))

Zebra Sugar Sheets Edible Decorating Paper

Zebra Sugar Sheets Edible Decorating Paper

Red Color Mist® Food Color Spray

Red Color Mist® Food Color Spray

Tools

Products

$15.99

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Tip: 1A

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$1.89

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Tip: 2A

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$1.69

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Tip: 3

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$1.19

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Tip: 12

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$1.19

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Tip: 16

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$1.19

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$6.99

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Roll-N-Cut Mat

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$9.99

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$5.99

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$29.99

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Brush Set

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$1.99

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$9.99

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Discontinued

Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

20 x 28 in. plywood or foamcore board

20 x 28 in. plywood or foamcore board ((1/2 in. thick))

Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.

The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.

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