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Pop Goes The Birthday Cake Zoom

Pop Goes The Birthday Cake


Makes: Cake serves 32.

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Step 1

Using royal icing, make 36 roses with tips 10 and 103. Make 36 sweet peas with tip 103.

Step 2

For cookie box and plaques: Tint half of cookie dough with pink and half with lemon yellow. Cut out box pattern in pink dough and crinkles shapes in yellow dough. Bake and cool. Attach all sides of box with royal icing and decorate with tip 16 stars.

Step 3

Ice both 2-layer cakes smooth with buttercream. Using cake dividing set, dot mark 12" cake into 10ths. Connect marks with tip 3 triple drop strings, leaving front side open.

Step 4

At bottom border, add tip 16 shells, then tip 125 ruffle topped with tip 16 rosettes and tip 3 multicolored dots. Pipe tip 124 ruffle top border, trimmed with tip 16 shells.

Step 5

Cut pillars to 5" length and position into 12" cake. Using cake dividing set, dot mark 8" cake into 8ths, leaving front side open. Repeat steps as for 12" cake.

Step 6

For crinkle cookie plaques, use royal or buttercream with tip 3 to outline and decorate with dots, name, age, etc. Attach with icing to cookie box, 8" and 12" cake.

Step 7

For clown, brush stripe bag with yellow, pink and green. On top of box, pipe body and arms with tip 4B, hands with tip 5. Add tip 101 ruffle above hands in pink. Top with clown head.

Step 8

Arrange flowers on tops of both cakes. Add tip 352 leaves. To serve, position 8" cake on top of pillars and place cookie box directly on 8" cake.

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Kelly Green Icing Color

Kelly Green Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Creamy Peach Icing Color

Creamy Peach Icing Color

Pink Icing Color

Pink Icing Color

Violet Icing Color

Violet Icing Color

Meringue Powder

Meringue Powder

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Discontinued

8 in. Round pan

8 in. Round pan

12 in. Round Pan

12 in. Round Pan

Decorator Preferred® Scalloped Separator Plates

Decorator Preferred® Scalloped Separator Plates

Favorite Metal Cookie Cutters

Favorite Metal Cookie Cutters

The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate stringwork. Called a ?drop? string because the line of piped icing is allowed to ?drop? or fall, by itself, before re-attaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.

Create this magnificant rose?the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!

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.

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.

Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.

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.

Here is one of the fastest, easiest-to-make flowers in the garden. Try piping them in variegrated shades.

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