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Pony Ride Cake Zoom

Pony Ride Cake


The more techniques you use, the merrier the results. A plethora of piped patterns (which we show you how to create!) make a Carousel Horse Pan cake memorable.
Makes: Cake serves 12.

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Step 1

With stiffened buttercream, make 40 tip 225 drop flowers with tip 3 dot centers. Ice cookie smooth. Pipe tip 3 dot eyes and cheeks; outline mouth.

Step 2

Ice sides and background areas on cake top smooth. Outline horse with tip 3 strings. Pipe in eye and nostril smooth with cornstarch.

Step 3

Cover horse's face, body, legs and carousel pole with top 16 stars. Pipe tip 16 shell bridle and collar. Cover blanket with tip 46 basketweave. Edge with tip 16 C-motion borders.

Step 4

Pipe in mane, tail and hooves with tip 11 shell-motion (overpipe to add dimension).

Step 5

Position cookie face. Add tip 16 rosette curls and tip 3 dot fingers. Print tip 3 name.

Step 6

Edge base with tip 20 C-motion border. Position flowers and trim with tip 349 leaves.

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Creamy Peach Icing Color

Creamy Peach Icing Color

Royal Blue Icing Color

Royal Blue Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

1 1/2 in. diameter round cookie

1 1/2 in. diameter round cookie

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Carousel Horse Pan

Carousel Horse Pan

Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.

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.

A variety of leaves will help give your cakes a more realistic garden feel. Add piping gel to your icing to help keep your leaves from breaking.

This technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any Spring and summertime theme.

Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

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

Add that special touch to your cake with your special someone´s name.

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.

This is a great technique to use as waves on water or for beach scene cakes! For water, use blue colored icing, or try a two-tone look using blue and white icing in the same bag.

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