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Pink Pirouettes Ballerina Cake for Her Zoom

Pink Pirouettes Ballerina Cake for Her


Little ballerinas are sure to love this sweet Pink Pirouettes Ballerina Cake. Fun for celebrating birthdays or dance recitals, this cute cake design can be customized to look just like your little dancer! Bake your cake in the Airplane Pan to get the proper shape for this cake, and have fun personalizing your little ballerina with a fun pink tutu that girls of all ages will enjoy!
Makes: Cake serves 12.

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Step 1

2 DAYS IN ADVANCE

Make cookies. Prepare and roll out cookie dough following recipe directions. Use knife and pattern to cut out legs. Use knife and 6 in. cake circle as a guide to cut a circle for head and arms, 6 in. dia. Bake and cool cookies.

Melt pink Candy Melts candy according to package directions. Use melted pink candy in cut disposable bag to attach a 6 in. cookie treat stick to back of cookie legs; leave 2 1/2 in. extended at top to insert into cake. Chill until firm, 3 to 5 minutes.

Step 2

1 DAY IN ADVANCE

Bake and cool airplane cake. Use knife to trim level cockpit and tail areas. Place cake on foil-wrapped cake board, cut to fit .

Step 3

Ice smooth areas. Prepare buttercream icing following recipe directions. Tint portions light and dark rose, copper/brown combination (for skin tone), and black/brown combination (for black hair).

Use spatula and light rose icing to ice cake sides and background areas smooth. Use tip 17 and light rose icing to pipe shell bottom border.

Step 4

Decorate dress. Use dark rose icing for dress. Use tip 3 to outline dress top, 2 1/2 in. long, with rounded neckline 1 in. deep. Use tip 17 to fill in dress top with stars. Use tip 127D to pipe four rows of ruffles for skirt. Begin first row, 1 1/4 in. from cake bottom edge. Pipe additional rows, 3/4 in. from previous row. Use tip 5 to pipe outline belt. Flatten and smooth with finger dipped in cornstarch.

Step 5

Decorate hair. Use tip 17 and black icing to pipe pull-out star hair in wing area of cake.

Step 6

Decorate head, arms and legs. Use tip 17 and skin tone icing to attach cookie head to cake top. Use tip 3 and skin tone icing to outline arms and separate legs. Leave 1 1/2 in. at toes open. Use tip 3 and dark rose icing to outline and fill in slippers, 1 1/2 in. long. Use tip 5 and dark rose icing to pipe lines for straps. Pat smooth toe area with finger dipped in cornstarch. Use edge of spatula to score separation of slippers.

Use tip 17 and skin tone icing to cover head, neck, arms and legs with stars. Use tip 5 and black icing to pipe dot eyes and outline smile. Use tip 5 and icing to pipe skin tone dot nose and rose dot cheeks. Use tip 17 and black icing to pipe pull-out star bangs.

Insert legs cookie at bottom of cake, about 3/4 in. below top edge. Use large marshmallows to support cookie.

Step 7

Complete cake. Use tip 17 and dark rose icing to pipe overlapping rosettes on sleeves.

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Ingredients

Products

$3.79

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Rose Icing Color

Rose Icing Color

Black Icing Color

Black Icing Color

Copper Icing Color

Copper Icing Color

Brown Icing Color

Brown Icing Color

Large marshmallows

Large marshmallows

Tools

Products

$13.99

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$9.99

In Stock (ships in 1-2 business days)

$1.19

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$1.19

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$0.99

In Stock (ships in 1-2 business days)

$1.89

In Stock (ships in 1-2 business days)

$9.99

In Stock (ships in 1-2 business days)

$9.99

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$1.99

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14 x 20 in. Jumbo Aluminum Cookie Sheet

14 x 20 in. Jumbo Aluminum Cookie Sheet

Disposable Decorating Bags

Disposable Decorating Bags

6 in. Cake Circle

6 in. Cake Circle

13 x 19 in. Cake Board

13 x 19 in. Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

The star tip creates the most celebrated, easily accomplished decorations! The pull-out star technique can be used for fun, furry creatures, or for textured hair for your cakes.

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

The star tip creates the most popular, easily accomplished decorations! The serrated edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders, details such as buttons and facial features, flower centers, filling in cakes baked in shaped pans.

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